Batch Pasteurization of Liquid Whole Egg

ANNEX G Pasteurization of Liquid Egg Products and Shell Eggs

Ohmic processing of liquid whole egg, white egg and yolk

The Ohmic heating rate of a food is highly influenced by its electrical conductivity. In this study, electrical conductivities, colour changes and system performance of liquid whole egg, white egg and yolk were determined on a laboratory scale static Ohmic heater by applying 30 V/cm voltage gradient. The samples were heated from room temperature through to pasteurization temperature (19 – 60°C)...

High pressure carbon dioxide pasteurization of liquid food Supercritical carbon dioxide pasteurization of liquid food

On-farm batch pasteurization destroys Mycobacterium paratuberculosis in waste milk.

A recent dairy survey conducted in 1996 by the National Animal Health Monitoring System suggests between 20 and 40% of dairy herds in the United States have some level of Johne's disease. This figure will continue to increase unless producers implement management regimes that will help control the spread of this disease within their herds. The neonatal calf is the target for infection with Myco...

Phase Inversion in a Batch Liquid – Liquid Stirred System

"> Phase inversion phenomenon occurs in many industrial processes including liquidliquid dispersions. Some parameters such as energy input or the presence of mineral compounds in the system affect this phen...