Effect of concentrated microwave field on bacteria reduction and physical properties of egg white

• Autorzy: Wesierska E , Trziszka T.
• Języki publikacji: EN

Abstrakty

EN

The aim of the study was to evaluate the optimal conditions to produce a significant reduction in bacteria population using a concentrated microwave field. The research with CMF was conducted in two different diluting agents: physiological solution and egg white. Using liquid egg white as one of the most sensitive materials it was important to find optimal conditions of pasteurization without destructive changes in egg white proteins activity. Bacteria strains were isolated from the surface of egg shells and identified using an ATB System (Merck). They were compared with ATCC strains. Microwave impulses were generated in groups separated by well matched periods. One of the main findings of the investigation was that the destruction of microbes was not associated with an increase in temperature; the temperature of material subjected to microwave was not higher than 44°C.

Słowa kluczowe

EN

egg white; microwave field; bacteria reduction; physical property; microbial inactivation; Escherichia coli; Pseudomonas aeruginosa; Staphylococcus aureus; Serratia liquefaciens; Citrobacter freundii; Acinetobacter lwoffii; Oligella; hen egg white; functional property

• Wydawca: -
• Czasopismo: Medycyna Weterynaryjna
• Rocznik: 2007
• Tom: 63
• Numer: 04
• Opis fizyczny: p.421-424,fig.,ref.

Twórcy

autor

Wesierska E

• Agricultural University, Balicka 122, 30-149 Krakow, Poland

autor

Trziszka T.

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