A Study of Preservation of Eggs by Flash Heat Treatment

Factors Influencing the Effects of Heat Treatment on the Leavening Power of Egg White

“…and above decreases the stability (rate of drainage) of egg white foams. Similarly Romanoff & Romanoff (1944) have shown that the egg white from heated shell eggs (140°F. for 10 minutes) possesses a lowered beating volume.…”

The Course of Microbial Infection of the Hen's Egg

“…With such machines it would be possible to hold eggs at temperatures of 135.6-168"F. According to Gorseline, Moser & Hayes (1950) it was common practice in Europe and North America in the mid-19th century for farmers to preserve eggs by dipping them momentarily in boiling water. The heat treatment of shell eggs has been the subject of many investigations (Funk, 1943;Romanoff & Romanoff, 1944;Murphy & Sutton, 1947;Funk, 1948 Knowles, 1956) and it has been established that 'shell pasteurization' effectively reduces the incidence of rotting in washed eggs and retards the breakdown of the albuminous sac. The latter effect led Funk (1950) to coin the term 'thermostabilization'.…”

The Prevention of Microbial Spoilage in Whole Shell Eggs by Heat Treatment Methods

“…Funk (1943) described a method of heat treating infected eggs in oil a t 140°F for 10 min and reported that many kinds of spoilage bacteria were destroyed. Romanoff & Romanoff (1944) found that with fresh eggs 5 sec in boiling water improved the keeping properties a t both 40" and 70°F. Murphy & Sutton (1947) used 130°F for 30, 224 and 15 min and concluded that 130°F for 30 min gave the best results, although the other times were satisfactory.…”