Pasteurization of shell eggs using radio frequency heating

Simulation and Validation of Radio Frequency Heating of Shell Eggs

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Optimization of Radio Frequency Heating of In-shell Eggs through Finite Element Modeling and Experimental Trials

Considering Radio Frequency (RF) heating as a viable alternative for the in-shell heating of eggs, Finite Element Modeling and simulation of RF heating of in-shell eggs at 27.12 MHz were carried out to assess the feasibility and heating uniformity of the process. According to the recommendations of USDA-FSIS for the pasteurization of eggs, egg white must be heated up to 57.5◦C, and the egg yolk...

ANNEX G Pasteurization of Liquid Egg Products and Shell Eggs

Sterilization of Foodstuffs Using Radio Frequency Heating

A study was conducted with a pilot-scale sterilization system based on 27-MHz radio frequency (RF) energy to investigate the effectiveness in shortening process time and in improving quality for foods sealed in 6pound military-ration polymeric trays. Chemical marker M-1 was used to evaluate heating uniformity in 20% whey protein gels as a model food, and macaroni and cheese was processed to ass...

Microwave and Radio Frequency Heating