THE PREVENTION OF MICROBIAL SPOILAGE IN WHOLE SHELL EGGS BY HEAT TREATMENT METHODS

1956 ◽  
Vol 19 (2) ◽  
pp. 293-300 ◽  
Author(s):  
N. R. KNOWLES
Keyword(s):  
Heat Treatment ◽  
Treatment Methods ◽  
Shell Eggs ◽  
Microbial Spoilage

scholarly journals No Major Differences Found between the Effects of Microwave-Based and Conventional Heat Treatment Methods on Two Different Liquid Foods

PLoS ONE ◽  
2013 ◽  
Vol 8 (1) ◽  
pp. e53720 ◽  
Author(s):  
Gábor Géczi ◽  
Márk Horváth ◽  
Tímea Kaszab ◽  
Gonzalo Garnacho Alemany
Keyword(s):  
Heat Treatment ◽  
Treatment Methods ◽  
Conventional Heat Treatment ◽  
Liquid Foods

Effect of Thermoultrasonication on Salmonella enterica Serovar Enteritidis in Distilled Water and Intact Shell Eggs

2004 ◽  
Vol 67 (9) ◽  
pp. 1886-1891 ◽  
Author(s):  
M. C. CABEZA ◽  
J. A. ORDÓÑEZ ◽  
I. CAMBERO ◽  
L. DE LA HOZ ◽  
M. L. GARCÍA
Keyword(s):  
Heat Treatment ◽  
Salmonella Enterica ◽  
Bacterial Load ◽  
Ultrasonic Waves ◽  
Distilled Water ◽  
Salmonella Enterica Serovar Enteritidis ◽  
Simultaneous Application ◽  
Killing Effect ◽  
Shell Eggs ◽  
D Values

The combined effects of simultaneous application of ultrasonic waves and heat treatment (thermoultrasonication) on the survival of a strain of Salmonella enterica Enteritidis was studied in both distilled water and intentionally contaminated intact eggs immersed in water. Although minor differences were observed between parameters obtained for thermoultrasonic treatment of bacteria suspended in water and those attached to the shell egg, the thermoultrasonication effects were considered to be of the same level in the range of temperatures assayed (52 to 58°C). This combined process presented a clearly higher killing effect than the heat treatment alone. It decreased the decimal reduction times (D-values) by 80 to 55%, respectively, in the range of temperatures for heat treatment when the organism was suspended in water, which means a 99.5% reduction (5D to >2D) of the original bacterial load versus a 90% reduction for the heat treatment alone. The practical implications of the phenomenon are discussed.

scholarly journals Quality characteristics of lotus root (Nelumbo nucifera G.) snacks according to heat treatment methods and conditions

2021 ◽  
Vol 28 (3) ◽  
pp. 344-355
Author(s):  
Ji-Young Choi ◽  
Junghoon Park ◽  
Jiyoon Kim ◽  
Jungsoo Kim ◽  
Saeul Jeong ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Quality Characteristics ◽  
Nelumbo Nucifera ◽  
Treatment Methods ◽  
Lotus Root

scholarly journals Variance in the response of silcrete to rapid heating complicates assumptions about past heat treatment methods

2018 ◽  
Vol 11 (11) ◽  
pp. 5909-5920 ◽  
Author(s):  
Alex Mackay ◽  
Sam C. Lin ◽  
Lachlan S. Kenna ◽  
Alex F. Blackwood
Keyword(s):  
Heat Treatment ◽  
Rapid Heating ◽  
Treatment Methods
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