Effect of ohmic heating application on Salmonella Enteritidis in liquid whole egg
Hatice Ahu KAHRAMAN,
Aleyna GACAR
Abstract:Liquid eggs have high nutrient levels and are prone to spoilage. Although, pasteurization can reduce the risk of pathogenic microorganisms in liquid eggs, applied high temperatures can damage the egg’s basic components and structure. Therefore, recent research is investigating new technologies that can inactivate pathogens in the shortest time and low heat application without adversely affecting food quality. One of these technologies is ohmic heating, which heats up food quickly by applying an electric field.… Show more
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