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

• UEMURA Kunihiko

  National Food Research Institute, NARO

• TAKAHASHI Chieko

  National Food Research Institute, NARO

• KOBAYASHI Isao

  National Food Research Institute, NARO

Bibliographic Information

Other Title

• Inactivation of Lactobacillus brevis in Liquid Egg White by Radio-Frequency Flash Heating

Abstract

An electric pasteurizer utilizing Radio-Frequency Flash Heating (RF-FH) was constructed in order to pasteurize liquid egg white. This pasteurizer inactivated Lactobacillus brevis in liquid egg white using a radio-frequency electric field. RF-FH enabled inactivation of L. brevis 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

Keywords

• radio frequency
• liquid egg white
• inactivation
• <i>Lactobacillus brevis</i>

Details

• CRID: 1390001204458990592
• NII Article ID: 130001922863
• DOI: 10.3136/fstr.18.357
• ISSN: 18813984
• ISSN: 13446606
• Text Lang: en
• Data Source:
  • JaLC
  • Crossref
  • CiNii Articles
  • KAKEN
• Abstract License Flag: Disallowed