Centrifuged Liquid Whole Egg
نویسندگان
چکیده
منابع مشابه
Ohmic processing of liquid whole egg, white egg and yolk
The Ohmic heating rate of a food is highly influenced by its electrical conductivity. In this study, electrical conductivities, colour changes and system performance of liquid whole egg, white egg and yolk were determined on a laboratory scale static Ohmic heater by applying 30 V/cm voltage gradient. The samples were heated from room temperature through to pasteurization temperature (19 – 60°C)...
متن کاملEffect of Pulsed Electric Field (pef) on Escherichia Coli within the Liquid Whole Egg
The objective of the present study was to evaluate the efficiency of pulsed electric field (PEF) against Escherichia coli contaminating the liquid whole egg (LWE). The samples of LWE were inoculated with the test bacteria and subsequently treated for 30 μs by the different number of pulses (20-180) of PEF (32.89 kV x cm). Application of PEF resulted in statistically significant reduction of the...
متن کاملFunctional and rheological properties of liquid whole egg after pulsed electric field treatment
The aim of the work was determination of functional and rheological properties of liquid whole egg (LWE) after pulsed electric field (PEF) treatment. LWE was obtained from eggs of 27 weeks old layer hens Tetra SL. Parameters of PEF treatment were chosen according earlier experiment results where significant reduction of microflora was observed (32,89 kV/cm and 20, 60, 100 pulses). It was conclu...
متن کاملImprovization of conventional cytology by centrifuged liquid-based cytology in oral exfoliative cytology specimen
BACKGROUND Exfoliative cytology is the microscopic examination of shed or desquamated cells from the epithelial surface. Centrifuged liquid-based cytology (CLBC) is a modified technique that was used in the current study. AIMS To compare the efficacy of CLBC with conventional cytology in apparently normal mucosa after staining with Papanicolaou (PAP) stain. MATERIALS AND METHODS Fifty cases...
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ژورنال
عنوان ژورنال: Poultry Science
سال: 1971
ISSN: 0032-5791
DOI: 10.3382/ps.0501817