Uv penetration depth in liquid egg white and liquid whole egg

Journal of Food Processing and Preservation

Volumn 35, Issue 6, 2011, Pages 754-757

  Geveke, David J ^a   Boyd, Glenn ^a   Zhang, Howard Q ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EGG WHITE; EXPERIMENTAL METHODS; LIQUID EGG PRODUCTS; NONTHERMAL; ULTRAVIOLET LIGHTS;

PASTEURIZATION; THIN FILMS; ULTRAVIOLET RADIATION;

LIQUIDS;

EID: 83155181732     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2011.00525.x     Document Type: Article

References (8)

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3. GEVEKE, D.J. 2005. UV inactivation of bacteria in apple cider. J. Food Prot. 68, 1739-1742.
4. GEVEKE, D.J. 2008. UV Inactivation of E. coli in liquid egg white. Food Bioprocess Technol. 1, 201-206.
5. LUCKIESH, M. 1946. Applications of Germicidal, Erythemal and Infrared Energy, p. 395, D. Van Nostrand, New York, NY.
6. LUCKIESH, M., TAYLOR, A.H. and KERR, G.P. 1944. Germicidal energy...a practical method of measuring the transmission and absorption of germicidal ultraviolet energy by water. Extent to which suspended particles and dissolved compounds influence the water-disinfecting ability of an ultraviolet source. Gen Electric Rev. 47, 7-9.
7. U.S. FOOD AND DRUG ADMINISTRATION. 2000. Irradiation in the production, processing and handling of food. Fed. Regist. 65, 71056-71058. 21 CFR Part 179.
8. UNLUTURK, S., ATILGAN, M.R., HANDAN BAYSAL, A. and TARI, C. 2008. Use of UV-C radiation as a non-thermal process for liquid egg products (LEP). J. Food Eng. 85, 561-568.