Pasteurization of Liquid Egg Products

ANNEX G Pasteurization of Liquid Egg Products and Shell Eggs

High pressure carbon dioxide pasteurization of liquid food Supercritical carbon dioxide pasteurization of liquid food

Evaluation of the U.S. Department of Agriculture's egg pasteurization processes on the inactivation of high-pathogenicity avian influenza virus and velogenic Newcastle disease virus in processed egg products.

Globally, 230,662 metric tons of liquid egg products are marketed each year. The presence of highly pathogenic avian influenza (HPAI) or Newcastle disease in an exporting country can legitimately inhibit trade in eggs and processed egg products; development and validation of pasteurization parameters are essential for safe trade to continue. The HPAI virus (HPAIV) A/chicken/Pennsylvania/1370/19...

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)...

Pasteurization

Pasteurization is still in its infancy in India, the vast majority of the people being content with boiled milk which, in spite of its keeping qualities and distinct flavour, suffers from the disadvantage of having lost some of its nutritive value owing to excessive heating. In cities, where the milk supply is at present in very unsatisfactory state, the demand for pasteurized milk is growing, ...