Inactivation of <i>Lactobacillus brevis</i> in Liquid Egg White by Radio-Frequency Flash Heating

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Author(s)

Abstract

An electric pasteurizer utilizing Radio-Frequency Flash Heating (RF-FH) was constructed in order to pasteurize liquid egg white. This pasteurizer inactivated <i>Lactobacillus brevis </i>in liquid egg white using a radio-frequency electric field. RF-FH enabled inactivation of <i>L. brevis </i>at 60°C in 2.4 s equally well as conventional heating at 54°C for 29.5 min. The shorter heating time yielded higher quality liquid egg white. A foam made from RF-FH treated egg white maintained its strength similarly to untreated egg white, but foam made from liquid egg white conventionally heated at 54°C for 29.5 min showed reduced strength.

Journal

  • Food Science and Technology Research

    Food Science and Technology Research 18(3), 357-362, 2012

    Japanese Society for Food Science and Technology

Codes

  • NII Article ID (NAID)
    130001922863
  • Text Lang
    ENG
  • ISSN
    1344-6606
  • Data Source
    J-STAGE 
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