Premium
Improvement in the radio frequency method to pasteurise shell eggs by automation and cost reduction
Author(s) -
Geveke David J.,
Bigley Andrew B. W.,
Brunkhorst Christopher D.,
Jones Deana R.,
Tilman Eric D.
Publication year - 2018
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13843
Subject(s) - pasteurization , radio frequency , shell (structure) , dielectric heating , food science , pulp and paper industry , materials science , chemistry , composite material , electrical engineering , engineering , optoelectronics , dielectric
Summary The existing radio frequency ( RF ) shell egg pasteurisation method, while 60% faster than the industrial hot water method, requires manual rotation of the eggs and expensive deionised water. Therefore, the RF pasteurisation equipment was redesigned to automate egg rotation and use inexpensive tap water. A two‐step process heated eggs for 6 min with RF and then for 15 min with 56.7 °C water. The 21‐min combination process reduced Salmonella Typhimurium in eggs by 6.1 log without affecting the appearance of the albumen, whereas processing with 56.7 °C water alone required 60 min to reduce Salmonella by 5.0 log and clouded the albumen. Angel food cakes made from 21 min RF eggs had significantly greater volumes ( P < 0.0001) than those from 60‐min hot water eggs. The improved RF process produced better eggs and cakes than those from the industrial hot water process and is now commercially feasible.