  Diamond Shock is a patented technology that harnesses the destructive
power of cavitation and converts it into a homogenization and heating
energy. The system applies direct heat to liquids without the use of a
heat transfer surface. Because there is no heat transfer surface, the
system can operate for extended periods of time without the need for
a cleaning cycle. As the liquid egg product passes through the Diamond
Shock, it is subjected to “Controlled Cavitation.” Microscopic cavitation
bubbles are produced and, as they implode, energy is given off into the
liquid egg products. This energy is harnessed for scale-free heating and
microscopic mixing. The egg particles are mixed at the microscopic level,
which increases the mass transfer rate for perfect homogenization.
Diamond Shock is a breakthrough in Egg Pasteurization Technology that
allows egg-processing plants to pasteurize egg products at high
temperatures for extended periods of time.
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