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Title: Optimization of the radio frequency power, time and cooling water temperature for pasteurization of Salmonella Typhimurium in shell eggs

Abstract

Here, radio frequency (RF) power, treatment time and cooling water temperature affect inactivation of Salmonella Typhimurium in shell eggs and internal quality. Eggs were processed using 40.68 MHz RF at 30–45 W, 2.5–8 min and 30–38 °C, followed by hot water (HW) treatment at 56.7 °C for 15 min. Five conditions achieved >5 log reduction of Salmonella without observable quality change. Analyses of the longest (8 min at 30 W and 30 °C) and shortest (4.5 min at 35 W and 38 °C) treatments indicated that combined RF/HW treatments significantly (P < 0.05) preserved quality better than HW pasteurization (56.7 °C for 60 min). No significant (P ≥ 0.05) difference in egg quality was observed between the longest and shortest treatment, except that the shortest resulted in greater albumen turbidity. As the longest treatment required 78% more time and 47% more energy than the shortest, industry may wish to use the shortest RF treatment time.

Authors:
 [1]; ORCiD logo [1];  [2];  [1];  [1];  [1]
  1. U.S. Dept. of Agriculture, Wyndmoor, PA (United States)
  2. Princeton Univ., Princeton, NJ (United States). Princeton Plasma Physics Lab.
Publication Date:
Research Org.:
Princeton Plasma Physics Lab. (PPPL), Princeton, NJ (United States)
Sponsoring Org.:
USDOE
OSTI Identifier:
1487238
Grant/Contract Number:  
AC02-09CH11466
Resource Type:
Accepted Manuscript
Journal Name:
Journal of Food Engineering
Additional Journal Information:
Journal Volume: 247; Journal Issue: C; Journal ID: ISSN 0260-8774
Publisher:
Elsevier
Country of Publication:
United States
Language:
English
Subject:
59 BASIC BIOLOGICAL SCIENCES; Radio frequency pasteurization; Shell eggs; Processing parameters; Salmonella Typhimurium; Quality analysis

Citation Formats

Yang, Yishan, Geveke, David J., Brunkhorst, Christopher D., Sites, Joseph E., Geveke, Noah J., and Tilman, Eric D. Optimization of the radio frequency power, time and cooling water temperature for pasteurization of Salmonella Typhimurium in shell eggs. United States: N. p., 2018. Web. doi:10.1016/j.jfoodeng.2018.12.004.
Yang, Yishan, Geveke, David J., Brunkhorst, Christopher D., Sites, Joseph E., Geveke, Noah J., & Tilman, Eric D. Optimization of the radio frequency power, time and cooling water temperature for pasteurization of Salmonella Typhimurium in shell eggs. United States. doi:10.1016/j.jfoodeng.2018.12.004.
Yang, Yishan, Geveke, David J., Brunkhorst, Christopher D., Sites, Joseph E., Geveke, Noah J., and Tilman, Eric D. Fri . "Optimization of the radio frequency power, time and cooling water temperature for pasteurization of Salmonella Typhimurium in shell eggs". United States. doi:10.1016/j.jfoodeng.2018.12.004.
@article{osti_1487238,
title = {Optimization of the radio frequency power, time and cooling water temperature for pasteurization of Salmonella Typhimurium in shell eggs},
author = {Yang, Yishan and Geveke, David J. and Brunkhorst, Christopher D. and Sites, Joseph E. and Geveke, Noah J. and Tilman, Eric D.},
abstractNote = {Here, radio frequency (RF) power, treatment time and cooling water temperature affect inactivation of Salmonella Typhimurium in shell eggs and internal quality. Eggs were processed using 40.68 MHz RF at 30–45 W, 2.5–8 min and 30–38 °C, followed by hot water (HW) treatment at 56.7 °C for 15 min. Five conditions achieved >5 log reduction of Salmonella without observable quality change. Analyses of the longest (8 min at 30 W and 30 °C) and shortest (4.5 min at 35 W and 38 °C) treatments indicated that combined RF/HW treatments significantly (P < 0.05) preserved quality better than HW pasteurization (56.7 °C for 60 min). No significant (P ≥ 0.05) difference in egg quality was observed between the longest and shortest treatment, except that the shortest resulted in greater albumen turbidity. As the longest treatment required 78% more time and 47% more energy than the shortest, industry may wish to use the shortest RF treatment time.},
doi = {10.1016/j.jfoodeng.2018.12.004},
journal = {Journal of Food Engineering},
number = C,
volume = 247,
place = {United States},
year = {2018},
month = {12}
}

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This content will become publicly available on December 7, 2019
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