Shell egg pasteurization using radio frequency in combination with hot air or hot water

Yang, Yishan; Geveke, David J.

doi:10.1016/j.fm.2019.103281

Title: Shell egg pasteurization using radio frequency in combination with hot air or hot water

Journal Article · 31 January 2020 · Food Microbiology

DOI: https://doi.org/10.1016/j.fm.2019.103281 · OSTI ID:1702772

Yang, Yishan; Geveke, David J.

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Sponsoring Organization:: USDOE

OSTI ID:: 1702772

Journal Information:: Food Microbiology, Journal Name: Food Microbiology Journal Issue: C Vol. 85; ISSN 0740-0020

Publisher:: ElsevierCopyright Statement

Country of Publication:: United Kingdom

Language:: English

References (12)

Can acceptable quality angel food cakes be made using pasteurized shell eggs? The effects of mixing factors on functional properties of angel food cakes Singh, Ajaypal; Geveke, David J.; Jones, Deana R. Food Science & Nutrition, Vol. 7, Issue 3 https://doi.org/10.1002/fsn3.911	journal	February 2019
Pasteurization of intact shell eggs Hou, H.; Singh, R. K.; Muriana, P. M. Food Microbiology, Vol. 13, Issue 2 https://doi.org/10.1006/fmic.1996.0012	journal	April 1996
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. Journal of Food Engineering, Vol. 247 https://doi.org/10.1016/j.jfoodeng.2018.12.004	journal	April 2019
Immersion heat treatments for inactivation of Salmonella enteritidis with intact eggs Schuman, J. D.; Sheldon, B. W.; Vandepopuliere, J. M. Journal of Applied Microbiology, Vol. 83, Issue 4 https://doi.org/10.1046/j.1365-2672.1997.00253.x	journal	September 1997
Radio Frequency Heating of Foods: Principles, Applications and Related Properties—A Review Piyasena, Punidadas; Dussault, Chantal; Koutchma, Tatiana Critical Reviews in Food Science and Nutrition, Vol. 43, Issue 6 https://doi.org/10.1080/10408690390251129	journal	October 2003
Effect of Isomaltooligosaccharide Syrup on Quality Characteristics of Sponge Cake Lee, Ching‐Ching; Wang, Hsueh‐Fang; Lin, Sheng‐Dun Cereal Chemistry, Vol. 85, Issue 4 https://doi.org/10.1094/CCHEM-85-4-0515	journal	July 2008
Inactivation of Salmonella in Shell Eggs by Hot Water Immersion and Its Effect on Quality Geveke, David J.; Gurtler, Joshua B.; Jones, Deana R. Journal of Food Science, Vol. 81, Issue 3 https://doi.org/10.1111/1750-3841.13233	journal	January 2016
Improvement in the radio frequency method to pasteurise shell eggs by automation and cost reduction Geveke, David J.; Bigley, Andrew B. W.; Brunkhorst, Christopher D. International Journal of Food Science & Technology, Vol. 53, Issue 11 https://doi.org/10.1111/ijfs.13843	journal	June 2018
Quality of Shell Eggs Pasteurized with Heat or Heat-Ozone Combination during Extended Storage Perry, J. J.; Rodriguez-Saona, L. E.; Yousef, A. E. Journal of Food Science, Vol. 76, Issue 7 https://doi.org/10.1111/j.1750-3841.2011.02294.x	journal	August 2011
Pasteurization of Eggs in the Shell Stadelman, W. J.; Singh, R. K.; Muriana, P. M. Poultry Science, Vol. 75, Issue 9 https://doi.org/10.3382/ps.0751122	journal	September 1996
Egg Functionality and Quality During Long-Term Storage Jones, D. R. International Journal of Poultry Science, Vol. 6, Issue 3 https://doi.org/10.3923/ijps.2007.157.162	journal	March 2007
Thermal Inactivation Kinetics of Salmonella spp. within Intact Eggs Heated Using Humidity-Controlled Air Brackett, R. E.; Schuman, J. D.; Ball, H. R. Journal of Food Protection, Vol. 64, Issue 7 https://doi.org/10.4315/0362-028X-64.7.934	journal	July 2001

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