Dynamic predictive model for growth of Salmonella spp. in scrambled egg mix.

Liquid egg products can be contaminated with Salmonella spp. during processing. A dynamic model for the growth of Salmonella spp.

Novel Radiofrequency-Assisted Thermal Processing Improves the Gelling Properties of Standard Egg White Powder.

Effect of radiofrequency (RF)-assisted thermal processing on quality and functional properties of high-foaming standard egg white powder (std. EWP, pH approximately 7.0) was investigated and compared with traditional processing (heat treatment in a hot room at 58 °C for at least 14 d).

Dynamic predictive model for the growth of Salmonella spp. in liquid whole egg.

Unlabelled: A dynamic model for the growth of Salmonella spp. in liquid whole egg (LWE) (approximately pH 7.8) under continuously varying temperature was developed.

Dynamic predictive model for growth of Salmonella enteritidis in egg yolk.

Salmonella Enteritidis (SE) contamination of poultry eggs is a major human health concern worldwide. The risk of SE from shell eggs can be significantly reduced through rapid cooling of eggs after they are laid and their storage under safe temperature conditions. Predictive models for the growth of SE in egg yolk under varying ambient temperature conditions (dynamic) were developed.

Moisture content and particle size of dehydrated egg yolk affect lipid and cholesterol extraction using supercritical carbon dioxide.

Egg yolk was spray-dried under conditions to produce a small particle size powder and a large particle size powder. Particle size was determined using a Nikon Optiophot microscope. Spray-dried egg yolk was also adjusted to various moisture levels as follows: control (2 to 4% moisture), 7% moisture, and 12% moisture.