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Optimization of the radio frequency power, time and cooling water temperature for pasteurization of Salmonella Typhimurium in shell eggs

Yang, Yishan, Geveke, David J., Brunkhorst, Christopher D., Sites, Joseph E., Geveke, Noah J., Tilman, Eric D.
Journal of food engineering 2019 v.247 pp. 130-135
Salmonella Typhimurium, egg quality, eggs, pasteurization, radio waves, turbidity, water temperature
Radio frequency (RF) power, treatment time and cooling water temperature affect inactivation of Salmonella Typhimurium in shell eggs and internal quality. Eggs were processed using 40.68 MHz RF at 30–45 W, 2.5–8 min and 30–38 °C, followed by hot water (HW) treatment at 56.7 °C for 15 min. Five conditions achieved >5 log reduction of Salmonella without observable quality change. Analyses of the longest (8 min at 30 W and 30 °C) and shortest (4.5 min at 35 W and 38 °C) treatments indicated that combined RF/HW treatments significantly (P < 0.05) preserved quality better than HW pasteurization (56.7 °C for 60 min). No significant (P ≥ 0.05) difference in egg quality was observed between the longest and shortest treatment, except that the shortest resulted in greater albumen turbidity. As the longest treatment required 78% more time and 47% more energy than the shortest, industry may wish to use the shortest RF treatment time.