Food or edible material: processes – compositions – and products – Processes – Packaging or treatment of packaged product
Patent
1990-06-11
1991-02-19
Cintins, Marianne
Food or edible material: processes, compositions, and products
Processes
Packaging or treatment of packaged product
426521, 426614, A23L 300
Patent
active
049942913
ABSTRACT:
Methods of ultrapasteurizing liquid whole egg products in continuous flow, high temperature, short time pasteurization equipment are provided. The equivalent point method is preferably used to evaluate the total thermal treatment received by the product in this equipment. Also disclosed is a method of making liquid whole egg products having preselected, extended, refrigerated shelf lives.
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Egg Pasteurization Manual ARS74-48, Mar. 1969, U.S. Department of Agriculture, Agriculture Research Service.
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Poultry Sci. 61, 1461-1462 (1982) (Abstract).
W. K. Stone and P. R. Rony, Aseptic Processing of Liquid Eggs Pasteurized in a Teflon Heat Exchanger (1983) and letter from W. K. Stone dated Apr. 20, 1983.
E. O. Essary, P. R. Rony and W. F. Collins, New Uses for Heated Aseptically Packaged Fluid Egg Products.
Laura C. Jacobs, Aseptic Packaging Promises New Role for Pasteurized Liquid Eggs.
M. H. Hamid-Samimi and K. R. Swartzel, J. of Food Proc. and Pres. 8, 219 (1984).
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Abstract Concerning Poultry Science Association Annual Meeting, Jul. 29-Aug. 2, 1985, Iowa State University, Ames.
Mohammad-Hossein Hamid-Samimi, Thesis: Criteria Development for Extended Shelf-Life Pasteurized Liquid Whole Egg (1984).
Ball, Jr. Hershell R.
Hamid-Samimi Mohammad-Hossein
Swartzel Kenneth R.
Cintins Marianne
North Carolina State University
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