Pasteurization of shell eggs using radio frequency heating
Abstract
The USDA-FSIS estimates that pasteurization of all shell eggs in the U.S. would reduce the annual number of illnesses by more than 110,000. However, less than 3% of shell eggs are commercially pasteurized. One of the main reasons for this is that the commercial hot water process requires as much as 60 min to complete. In the present study, a radio frequency (RF) apparatus was constructed, and a two-step process was developed that uses RF energy and hot water, to pasteurize eggs in less than half the time. In order to select an appropriate RF generator, the impedance of shell eggs was measured in the frequency range of 10–70 MHz. The power density within the egg was modeled to prevent potential hotspots. Escherichia coli (ATCC 35218) was inoculated in the yolk to approximately 7.5 log CFU/ml. The combination process first heated the egg in 35.0 °C water for 3.5 min using 60 MHz RF energy. This resulted in the yolk being preferentially heated to 61 °C. Then, the egg was heated for an additional 20 min with 56.7 °C water. This two-step process reduced the population of E. coli by 6.5 log. The total time for the process was 23.5more »
- Authors:
-
- U.S. Dept. of Agriculture, Wyndmoor, PA (United States)
- Princeton Plasma Physics Lab. (PPPL), Princeton, NJ (United States)
- Publication Date:
- Research Org.:
- Princeton Plasma Physics Laboratory (PPPL), Princeton, NJ (United States)
- Sponsoring Org.:
- USDOE
- OSTI Identifier:
- 1332505
- Grant/Contract Number:
- No DOE funding
- Resource Type:
- Accepted Manuscript
- Journal Name:
- Journal of Food Engineering
- Additional Journal Information:
- Journal Volume: 193; Journal Issue: C; Journal ID: ISSN 0260-8774
- Publisher:
- Elsevier
- Country of Publication:
- United States
- Language:
- English
- Subject:
- 60 APPLIED LIFE SCIENCES; 47 OTHER INSTRUMENTATION; 42 ENGINEERING; radio frequency; dielectric heating; shell eggs; pasteurization; impedance; finite element modeling
Citation Formats
Geveke, David J., Bigley, Andrew B. W., and Brunkhorst, Christopher D. Pasteurization of shell eggs using radio frequency heating. United States: N. p., 2016.
Web. doi:10.1016/j.jfoodeng.2016.08.009.
Geveke, David J., Bigley, Andrew B. W., & Brunkhorst, Christopher D. Pasteurization of shell eggs using radio frequency heating. United States. https://doi.org/10.1016/j.jfoodeng.2016.08.009
Geveke, David J., Bigley, Andrew B. W., and Brunkhorst, Christopher D. Sun .
"Pasteurization of shell eggs using radio frequency heating". United States. https://doi.org/10.1016/j.jfoodeng.2016.08.009. https://www.osti.gov/servlets/purl/1332505.
@article{osti_1332505,
title = {Pasteurization of shell eggs using radio frequency heating},
author = {Geveke, David J. and Bigley, Andrew B. W. and Brunkhorst, Christopher D.},
abstractNote = {The USDA-FSIS estimates that pasteurization of all shell eggs in the U.S. would reduce the annual number of illnesses by more than 110,000. However, less than 3% of shell eggs are commercially pasteurized. One of the main reasons for this is that the commercial hot water process requires as much as 60 min to complete. In the present study, a radio frequency (RF) apparatus was constructed, and a two-step process was developed that uses RF energy and hot water, to pasteurize eggs in less than half the time. In order to select an appropriate RF generator, the impedance of shell eggs was measured in the frequency range of 10–70 MHz. The power density within the egg was modeled to prevent potential hotspots. Escherichia coli (ATCC 35218) was inoculated in the yolk to approximately 7.5 log CFU/ml. The combination process first heated the egg in 35.0 °C water for 3.5 min using 60 MHz RF energy. This resulted in the yolk being preferentially heated to 61 °C. Then, the egg was heated for an additional 20 min with 56.7 °C water. This two-step process reduced the population of E. coli by 6.5 log. The total time for the process was 23.5 min. By contrast, processing for 60 min was required to reduce the E. coli by 6.6 log using just hot water. The novel RF pasteurization process presented in this study was considerably faster than the existing commercial process. As a result, this should lead to an increase in the percentage of eggs being pasteurized, as well as a reduction of foodborne illnesses.},
doi = {10.1016/j.jfoodeng.2016.08.009},
journal = {Journal of Food Engineering},
number = C,
volume = 193,
place = {United States},
year = {Sun Aug 21 00:00:00 EDT 2016},
month = {Sun Aug 21 00:00:00 EDT 2016}
}
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Works referencing / citing this record:
Analysis of taste, cordycepin, phenolic compounds, and water distribution of radio frequency heated Cordyceps militaris combined with electronic tongue and NMR
journal, October 2019
- Ma, Liang; Zhang, Min; Xu, Jicheng
- Journal of Food Process Engineering, Vol. 42, Issue 7
Effects of Ultrahigh Temperature Pasteurization on the Liquid Components and Functional Properties of Stored Liquid Whole Eggs
journal, January 2020
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New Development in Radio Frequency Heating for Fresh Food Processing: a Review
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Salt content dependent dielectric properties of pistachios relevant to radio-frequency pasteurization
journal, February 2019
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Effect of radio‐frequency heating on microbial load, flavor, color, and texture profiles of Cordyceps militaris
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Radio frequency heating on food of animal origin: a review
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Salt content dependent dielectric properties of pistachios relevant to radio-frequency pasteurization
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