Stability of Shell Egg and Liquid Yolk to Lipid Oxidation

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)...

Effects of Antioxidants and Packaging on Lipid and Cholesterol Oxidation and Color Changes of Irradiated Egg Yolk Powder

Electron-beam irradiation significantly increased the oxidation of docosahexaenoic, arachidonic and linolenic acids, and cholesterol in egg yolk powder. Arachidonic-acid content was reduced from 4.58% to 3.07%, and total cholesterol oxidation products increased from 11 g/g to 467 g/g after 5.0 kGy irradiation. Further oxidation occurred during storage. Vacuum-packaging significantly reduced, bu...

stability and attraction domains of traffic equilibria in day-to-day dynamical system formulation

در این پژوهش مسئله واگذاری ترافیک را از دید سیستم های دینامیکی فرمول بندی می کنیم.فرض کرده ایم که همه فاکتورهای وابسته در طول زمان ثابت باشند و تعادل کاربر را از طریق فرایند منظم روزبه روز پیگیری کنیم.دینامیک ترافیک توسط یک نگاشت بازگشتی نشان داده می شود که تکامل سیستم در طول زمان را نشان می دهد.پایداری تعادل و دامنه جذب را توسط مطالعه ویژگی های توپولوژیکی تکامل سیستم تجزیه و تحلیل می کنیم.پاید...

Enhanced stability of CaO and/or La2O3 promoted Pd/Al2O3 egg-shell catalysts in partial oxidation of methane to syngas.

An egg-shell Pd/Al2O3 catalyst showed higher activity than a regular Pd/Al2O3 catalyst in the partial oxidation of methane to syngas, but a common problem of this reaction is the catalyst deactivation on stream. We attempted to modify the egg-shell catalyst via impregnation with some metal oxide additives. Although the addition of MgO did not show any beneficial effect, the addition of CaO and/...

ANNEX G Pasteurization of Liquid Egg Products and Shell Eggs