ANNEX G Pasteurization of Liquid Egg Products and Shell Eggs
ثبت نشده
چکیده
منابع مشابه
Optimization using Genetic Algorithm for FDTD Modeling and Simulation of Microwave Heating for Egg Pasteurization
Eggs are possible hosts and transporters of pathogenic microbes such as Salmonella enteritidis as it contains higher nutrition. Heat pasteurization is the suitable method for reducing these pathogens, but the important functional properties of the eggs are exaggerated because of the protein denaturation. Based to various laboratory experiments, Finite Difference Time Domain (FDTD) and Finite El...
متن کاملEvaluation of the U.S. Department of Agriculture's egg pasteurization processes on the inactivation of high-pathogenicity avian influenza virus and velogenic Newcastle disease virus in processed egg products.
Globally, 230,662 metric tons of liquid egg products are marketed each year. The presence of highly pathogenic avian influenza (HPAI) or Newcastle disease in an exporting country can legitimately inhibit trade in eggs and processed egg products; development and validation of pasteurization parameters are essential for safe trade to continue. The HPAI virus (HPAIV) A/chicken/Pennsylvania/1370/19...
متن کاملEvaluation of functional properties of egg white obtained from pasteurized shell egg as ingredient in angel food cake
Pasteurized shell eggs are eggs that have been thermally treated to eliminate harmful bacteria, however the treatment may also denature some of the egg white proteins. In this study the degree of denaturation and functional properties (emulsifying, foaming, and gelling properties) of egg white obtained from pasteurized eggs (EWP) were compared with those of unpasteurized eggs (EWUP). Data from ...
متن کاملOptimization 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...
متن کاملEffect of Radiofrequency Heating on the Dielectric and Physical Properties of Eggs
Eggs are one of the most nutritious foods available in nature. This rich nutritive environment attracts microbes to invade, feed and multiply. Salmonella enteritidis is one such microbe that is highly pathogenic and is the causative agent for the disease salmonellosis. To ensure safety of eggs, processing them without affecting their unique physical properties is essential. In this study, the i...
متن کامل