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Physical Properties of Egg White after In-Shell Pasteurization by using Microwave or by Immersion in Hot Water

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  2007 ASAE Annual Meeting  072326.(doi:10.13031/2013.23386)
Authors:   R.S.S Dev, Y Gariepy, V Orsat, G.S.V Raghavan, C Ruiz-Feria
Keywords:   Keywords Post-Processing Quality, Microwave in-shell pasteurization, Shell eggs

In this study, the functional properties of egg white after in-shell pasteurization by microwave have been compared to that of egg white after in-shell pasteurization by immersion in hot water. The effects of the heat treatments on egg white enthalpy of denaturation, viscosity, turbidity, foam density and stability, and also the dielectric properties, were investigated and compared to that of untreated egg white. Results have demonstrated that microwave pasteurized in-shell eggs had very limited changes in all the properties tested for, when compared to the water bath pasteurized ones.

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