Method of treating liquid egg and egg white with microwave energ

Details Method of treating liquid egg and egg white with microwave energ Method of treating liquid egg and egg white with microwave energ

1988-07-21

1989-08-01

Yeung, George

Food or edible material: processes, compositions, and products

Direct application of electrical or wave energy to food...

Heating by electromagnetic wave

426521, A23B 500

Patent

active

048532380

ABSTRACT:
A method of treating liquid egg white and liquid whole egg and the produce obtained thereby which comprises subjecting the liquid egg white or the liquid whole egg to microwave energy for a time sufficient to inactivate or destroy a sufficient amount of micro-organism contained therein without significantly reducing the egg protein functionality so as to provide extended shelf life of the egg white or whole egg.

REFERENCES:
patent: 3843813 (1974-10-01), Driggs
Ball, Jr. et al., Functionality and Microbial Stability of Ultrapasteurized Aseptically Packaged Refrigerated Whole Egg, 1987, p. 1212, published in the Journal of Food Science, vol. 52, No. 5, 1987.

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