Optimization of the radio frequency power, time and cooling water temperature for pasteurization of Salmonella Typhimurium in shell eggs
| Autor: | Joseph Sites, Noah J. Geveke, Yishan Yang, Christopher Brunkhorst, Eric D. Tilman, David J. Geveke |
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| Rok vydání: | 2019 |
| Předmět: |
Salmonella
Materials science Log reduction Shell (structure) Pasteurization 04 agricultural and veterinary sciences medicine.disease_cause 040401 food science Radio frequency power transmission Internal quality law.invention 03 medical and health sciences 0404 agricultural biotechnology 0302 clinical medicine law 030221 ophthalmology & optometry medicine Food science Radio frequency Cooling water temperature Food Science |
| Zdroj: | Journal of Food Engineering. 247:130-135 |
| ISSN: | 0260-8774 |
| DOI: | 10.1016/j.jfoodeng.2018.12.004 |
| Popis: | 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 |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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