Thermal Food Processing

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Thermal Processing of Poultry Products 215 Pasteurized liquid whole egg and whole egg blends currently constitute the majority of the liquid egg products produced in the U.S. 73 The shelf life of conventionally pasteurized liquid whole egg is relatively short, ranging from 12 days at 2°C to 5 days at 9°C. 74 Because of such shelf-stability limitations, liquid egg processors have relied upon either rapid (60°C for 7.3 log cycles. 81 7.3.1.5 Extended-Shelf-Life Liquid Egg Substitutes Liquid egg substitutes represent another category of extended-shelf-life liquid egg products. These products were developed nearly 20 years ago to simulate the features of LWE, yet with little or none of the cholesterol or fat normally present in yolk or whole egg. Egg substitutes consist primarily of liquid egg white plus
216 Thermal Food Processing: New Technologies and Quality Issues a variety of nonegg ingredients (e.g., nonfat dried milk, vegetable oils, emulsifiers, stabilizers, gums, artificial color, vitamins, minerals) that mimic to an extent the appearance, flavor, and texture of LWE. 62 These products are pasteurized and filled into a variety of retail packages, generally in a nonaseptic manner. The finished product has a pH of 6.4 to 8.0 and a code-dated refrigerated shelf life of 8 to 12 weeks at 1 to 4°C. 82 7.3.1.6 In-Shell Pasteurized Eggs Because of the increased concern over the egg-associated food-borne pathogen S. Enteritidis (SE), research efforts have focused on developing an in-shell pasteurization process for producing pathogen-free shell eggs that can be used as is or in products receiving little or no additional heating prior to consumption. During the 1940s and 1950s, the thermal treatment of eggs to prevent embryonic growth in fertile eggs, to reduce the incidence of spoilage during long-term storage, and to maintain internal quality received considerable research attention. Stadelman 83 presents a concise review of that research with particular attention directed toward the practice of thermostabilization, a patented process 84 whereby shell eggs are placed in heated water or oil to extend storage life and prevent spoilage and deterioration of egg shell quality. Hou et al. 85 documented the feasibility of combining water bath and hot-air oven processing to reduce viable SE populations within inoculated intact shell eggs. In a related study, Schuman et al. 86 evaluated the effects of water immersion heat treatments on the inactivation of SE within intact shell eggs. Six pooled strains of SE (ca. 3 × 10 8 CFU, inoculated near the center of the yolk) were completely inactivated within 50 to 57.5 min at a water bath temperature of 58°C and within 65 to 75 min at 57°C (an 8.4- to 8.5-D process per egg). Haugh unit values and albumen whip times increased during heating, although yolk index and albumen pH values were unaffected. The authors 86 concluded that broken-out whole egg or yolk from immersion-heated shell eggs could provide Salmonella-free ingredients for the preparation of a variety of minimally cooked foods of interest to consumers and food service operators. 7.3.2 GENERAL EGG SAFETY CONSIDERATIONS Foods of animal origin, including dairy products, meat, poultry, and eggs, have long been recognized as the primary source of many of the bacteria responsible for food-borne infections and intoxications. 87,88 Based on the published literature, a list of currently recognized bacterial pathogens with a reasonable likelihood of occurrence in blended raw egg products could include Salmonella spp., Staphylococcus aureus, Bacillus cereus, L. monocytogenes, Aeromonas hydrophila, Yersinia enterocolitica, and Campylobacter spp. Between 1973 and 1987, eggs (unspecified product types) were linked to only 1% of all outbreaks and 1% of all cases with known vehicles. 89 The proportion of salmonellosis outbreaks associated with eggs increased from none (in 1973–75) to 1% (1976–78), 4% (1979–81), 3% (1982–84), and 8% (1985–87). In a more recent review of international food-borne disease
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Thermal Food Processing
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87. Polysaccharide Association Stru
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133. Handbook of Frozen Foods, edit
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Published in 2006 by CRC Press Tayl
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Various alternative thermal process
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Professor Sun is a fellow of the In
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Antonio Martínez Instituto de Agro
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Contents Part I: Modeling of Therma
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Chapter 17 Pressure-Assisted Therma
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1 CONTENTS Thermal Physical Propert
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Thermal Physical Properties of Food
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2 CONTENTS Heat and Mass Transfer i
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Heat and Mass Transfer in Thermal F
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74 Thermal Food Processing: New Tec
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100 Thermal Food Processing: New Te
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5 CONTENTS Modeling Thermal Process
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Modeling Thermal Processing Using C
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6 CONTENTS Thermal Processing of Me
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Thermal Processing of Meat Products
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Page 186 and 187: Thermal Processing of Meat Products
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9 CONTENTS Thermal Processing of Da
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Thermal Processing of Dairy Product
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10 CONTENTS UHT Thermal Processing
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UHT Thermal Processing of Milk 301
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11 CONTENTS Thermal Processing of C
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Thermal Processing of Canned Foods
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12 CONTENTS Thermal Processing of R
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Thermal Processing of Ready Meals 3
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14 CONTENTS Ohmic Heating for Food
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Ohmic Heating for Food Processing 4
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15 CONTENTS Radio Frequency Dielect
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Radio Frequency Dielectric Heating
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16 CONTENTS Infrared Heating Noboru
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Infrared Heating 495 0.78 1.4 Far-i
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Infrared Heating 497 A black body a
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Infrared Heating 499 Spectral atten
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Infrared Heating 501 Axial Distance
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Infrared Heating 503 the calculated
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Infrared Heating 505 TABLE 16.1 Com
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Infrared Heating 507 Rotating drum
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Infrared Heating 509 Conc. of acid
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Infrared Heating 511 When the sweet
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Infrared Heating 513 Degradation ra
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Infrared Heating 515 Å Insulating
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Infrared Heating 517 T l (K) N l /
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Infrared Heating 519 Temperature (
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Infrared Heating 521 and thawing ti
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Infrared Heating 523 15. T Takeo. F
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Infrared Heating 525 55. CM Liu, N
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622 Index Aspergillus niger, 448 At
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624 Index Carrots activation energy
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626 Index Debye resonance, 471, 485
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628 Index dielectric properties of,
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630 Index Joule heating, see Ohmic
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634 Index validation of, 615 of veg
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636 Index Reynolds stress models, 5
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638 Index Tea, 451, 510 Temperature
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640 Index Wax beans, 398, 411 Web s
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Thermal Food Processing

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