Application of Pulsed Electric Fields on the Sterilization of Liquid Whole Egg

Abstract

Abstract: The lethal effects on spoilage microganisms and impact on the functional properties of pulsed electric fields(PEF) on samples of liquid whole egg(LWE)were evaluated.The results showed that about 4.9,5.4 and 3.8 lgs reductions of E.coli., salmonella and Staphylococcus aureus inoculated in LWE are achieved at 40kV/cm for 1660μs (2μs pulse width,667pps), respectively.No significant changes in viscosity,color,foaming capacity,foaming stability,emulsifying capacity and emulsify- ing stability are observed after PEF treatment.

Key words: , pulsed electric field(PEF)； liquid whole egg(LWE)； sterilization； functional properties；

ZHAO Wei, YANG Rui-Jin, CUI Xiao-Mei. Application of Pulsed Electric Fields on the Sterilization of Liquid Whole Egg[J]. FOOD SCIENCE, 2007, 28(4): 60-64.

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Application of Pulsed Electric Fields on the Sterilization of Liquid Whole Egg

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