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

Yang, Yishan; Geveke, David J.; Brunkhorst, Christopher D.; Sites, Joseph E.; Geveke, Noah J.; Tilman, Eric D.

doi:10.1016/j.jfoodeng.2018.12.004

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

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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:

Yang, Yishan ^[1];

^[1]; Brunkhorst, Christopher D. ^[2]; Sites, Joseph E. ^[1]; Geveke, Noah J. ^[1]; Tilman, Eric D. ^[1]

U.S. Dept. of Agriculture, Wyndmoor, PA (United States)
Princeton Univ., Princeton, NJ (United States). Princeton Plasma Physics Lab.

Publication Date:: 2018-12-07

Research Org.:: Princeton Plasma Physics Lab. (PPPL), Princeton, NJ (United States)

Sponsoring Org.:: USDOE

OSTI Identifier:: 1487238

Alternate Identifier(s):: OSTI ID: 1636246

Grant/Contract Number:: AC02-09CH11466; SC0014664

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.

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                    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.  https://doi.org/10.1016/j.jfoodeng.2018.12.004

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                    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.  https://doi.org/10.1016/j.jfoodeng.2018.12.004.  https://www.osti.gov/servlets/purl/1487238.

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@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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