LIQUID AND FROZEN EGG: V. VISCOSITY, BAKING QUALITY, AND OTHER MEASUREMENTS ON FROZEN EGG PRODUCTS

1949 ◽  
Vol 27f (5) ◽  
pp. 231-240 ◽  
Author(s):  
Jesse A. Pearce ◽  
C. G. Lavers
Keyword(s):  
Sodium Chloride ◽  
Mechanical Treatment ◽  
Freezing Time ◽  
Baking Quality ◽  
Mechanical Pretreatment ◽  
Egg Products ◽  
Whole Egg

Freezing irreversibly increased the viscosity of yolk and whole egg, but did not affect the white. Vigorous mechanical treatment before freezing reduced the viscosity of defrosted yolk, white, and whole egg. The viscosity of defrosted yolk and whole egg increased with increase in freezing or thawing time. Mechanical pretreatment or differences in freezing time did not affect the baking quality of defrosted egg products. Freezing reduced the baking quality of yolk and whole egg, but the baking quality improved after storage for about three months at − 10° and 0° F., and then decreased. A thawing time of four hours resulted in yolk or whole egg of better baking quality than thawing times of 0.03, 24, or 48 hr. There was no relation between viscosity and the baking quality of these egg products. The addition of 2% sodium chloride was equivalent to the addition of 8% sucrose in preserving the foaming quality of frozen yolk.

DRIED WHOLE EGG POWDER: XXVIII. REPRODUCIBILITY AND INTERRELATION OF METHODS OF ASSESSING QUALITY

1949 ◽  
Vol 27f (2) ◽  
pp. 73-79 ◽  
Author(s):  
Jesse A. Pearce ◽  
M. W. Thistle
Keyword(s):  
Particle Size ◽  
Potassium Chloride ◽  
Density Measurements ◽  
Baking Quality ◽  
Fluorescence Measurements ◽  
Egg Powder ◽  
Whole Egg ◽  
Spray Dried

The relation between palatability and fluorescence value previously established for 33 samples of plain egg powder, was substantiated by comparisons for 118 samples. Fluorescence measurements were more readily reproduced among various laboratories than measurements of potassium chloride value. Batter density measurements were found to be a satisfactory measure of the baking quality of sugar–egg powder and were more convenient than the baking of test cakes. Particle size of spray-dried sugar–egg powder was also related to baking quality; powder falling between 50 and 200 mesh (U.S. Bureau of Standards) yielded the lightest sponge goods.

Functional properties of pasteurised liquid whole egg products as affected by the hygienic quality of the raw eggs

LWT ◽  
2010 ◽  
Vol 43 (3) ◽  
pp. 436-441 ◽  
Author(s):  
Margherita Rossi ◽  
Ernestina Casiraghi ◽  
Laura Primavesi ◽  
Carlo Pompei ◽  
Alyssa Hidalgo
Keyword(s):  
Functional Properties ◽  
Hygienic Quality ◽  
Egg Products ◽  
Liquid Whole Egg ◽  
Whole Egg

DRIED WHOLE EGG POWDER: XXV. FURTHER STUDIES ON THE EFFECT OF ADDED SUBSTANCES

1947 ◽  
Vol 25f (2) ◽  
pp. 160-172 ◽  
Author(s):  
R. L. Hay ◽  
Margaret Reid ◽  
Jesse A. Pearce
Keyword(s):  
Vitamin A ◽  
Sodium Bicarbonate ◽  
Pigment Content ◽  
Baking Quality ◽  
Egg Lecithin ◽  
Volume Measurements ◽  
Wetting Agents ◽  
Egg Powder ◽  
Whole Egg

A number of substances added to liquid egg before drying had no effect on changes in palatability, fluorescence value, and total carotinoid pigment content of the subsequent powders when stored for 16 weeks at 80° F., for eight weeks at 100° F., or for four weeks at 120° F. Added soya lecithin did not increase the initial fluorescence, but egg lecithin did; added lecithin from either source did not accelerate fluorescence changes during storage. Measurement of vitamin A content in treated or untreated powder showed that loss of this component during four weeks' storage at 120° F. was less marked than during 16 weeks' storage at 80° and 100° F., but, at these lower temperatures, heated whole egg powder, heated dried white, heated dried yolk, and heated or unheated cystine or methionine had a preservative action. Sucrose or sodium bicarbonate retarded vitamin A loss in stored dried yolk. Foaming volume measurements on freshly dried powders containing Nacconol S.N.F., Duponol, Roccal, and Aerosol showed that, in general, the addition of these wetting agents to liquid egg before drying adversely affected the aerating power of the powder. The addition of sucrose improved the baking quality of freshly prepared powders, the addition of lactose had a negligible effect and the addition of whey solids reduced the baking quality. When the powders were stored at 80 and 100° F. these three added substances had a preservative effect; sucrose being most effective and whey solids least effective.

Effect of Preripe Harvest and Artificial Drying on the Milling and Baking Quality of Soft Red Winter Wheat 1

Crop Science ◽  
1982 ◽  
Vol 22 (4) ◽  
pp. 871-876 ◽  
Author(s):  
Allen W. Kirlies ◽  
Thomas L. Housley ◽  
Abdallah M. Emam ◽  
Fred L. Patterson ◽  
Martin R. Okos
Keyword(s):  
Winter Wheat ◽  
Baking Quality ◽  
Soft Red Winter Wheat ◽  
Red Winter Wheat

Influence of Freeze-Drying Modes on the Quality of Live Plague Vaccine

2019 ◽  
Vol 35 (4) ◽  
pp. 73-78
Author(s):  
S.E. Gostischeva ◽  
D.V. Rostovtseva ◽  
G.F. Ivanova ◽  
A.V. Kostrominov ◽  
M.V. Pilipenko
Keyword(s):  
Heating Rate ◽  
Freeze Drying ◽  
Eutectic Point ◽  
Freezing Temperature ◽  
Freezing Time ◽  
Residual Moisture ◽  
High Viability ◽  
Plague Vaccine ◽  
Selection Of

The optimization of the drying schedule has been carried out to improve the quality indicators of the live plague vaccine. Based on the data obtained on the eutectic point of the vaccine suspension, the freezing temperature and freezing time were set to -50 °С and 6-7 h, respectively. A pressure of 40 mTorr over the surface of the drying suspension and 20 mTorr during the desorption were shown to be the best conditions for sublimation. The drying tests with different options for the shelf heating rate, vacuum depth and duration of intermediate temperature indicators were carried out to develop the improved freeze-drying mode providing the selection of the most adapted bacteria. A vaccine lyophilized under the developed conditions has low residual moisture (up to 2%) and high viability index that persists over the whole shelf life. lyophilization, sublimation, eutectic, live plague vaccine, residual moisture, viability

Determination of Relationship between Chemical Composition of Electrolyte and Surface Sample Quality

2015 ◽  
Vol 669 ◽  
pp. 150-157
Author(s):  
Peter Michal ◽  
Alena Vagaská ◽  
Miroslav Gombár
Keyword(s):  
Sodium Chloride ◽  
Chemical Composition ◽  
Oxalic Acid ◽  
Boric Acid ◽  
Oxide Layer ◽  
Surface Finish ◽  
Chemical Factors ◽  
Substrate Sample

Paper tracks experimentally confirmed relationship between chemical composition of electrolyte and resulting surface finish quality of created oxide layer during the process of anodic oxidation of aluminium. Examined chemical factors were: concentrations of sulphuric acid, oxalic acid, boric acid and sodium chloride. Aggressive effects of electrolyte were chosen as indicator of resulting layer quality – presence and extent of etching of used substrate sample.

scholarly journals The impact of the partial replacement of sodium chloride in the development of starter cultures during Italian salami production

2018 ◽  
Vol 21 (0) ◽  
Author(s):  
Claudia Fieira ◽  
João Francisco Marchi ◽  
Daiana Marafão ◽  
Alexandre da Trindade Alfaro
Keyword(s):  
Sodium Chloride ◽  
Starter Culture ◽  
Microbiological Quality ◽  
Sodium Content ◽  
Starter Cultures ◽  
Partial Replacement ◽  
High Sodium ◽  
Cured Meat ◽  
The Impact

Abstract Italian salami is a cured meat with high sodium contents which is easy, fast and convenient to consume. Starter cultures are used to improve its sensory characteristics and refine its technological manufacturing process. The goal of this study was to reduce the sodium content in Italian salami through the partial replacement of sodium chloride by potassium chloride, magnesium chloride and calcium chloride, and evaluate the viability of the Lactobacillus sp. and Staphylococcus sp. cells found in the starter culture. Four formulations were elaborated: one with, and one without the starter culture, but both with the addition of sodium chloride; and two with the partial replacement of 60% of the sodium chloride: the first with KCl, and the other with a mixture of KCl, MgCl2 and CaCl2. Physicochemical and microbiological evaluations were carried out to monitor the ripening and the quality of the final product. The partial replacement of NaCl by other salts (MgCl2, CaCl2, KCl) did not interfere in the growth of the starter culture in the Italian salami, neither did it affect the majority of the physicochemical parameters of the Italian salami nor the microbiological quality of the final product.

scholarly journals The use of gamma radiation for the elimination of salmonellae from various foods

1963 ◽  
Vol 61 (4) ◽  
pp. 515-529 ◽  
Author(s):  
F. J. Ley ◽  
Barbara M. Freeman ◽  
Betty C. Hobbs
Keyword(s):  
Gamma Radiation ◽  
Large Scale ◽  
Survival Curve ◽  
Reference Laboratory ◽  
Bone Meal ◽  
Dose Requirement ◽  
Horse Meat ◽  
Serological Typing ◽  
Whole Egg

Studies on the use of gamma radiation for the elimination of salmonellae from whole egg, frozen horse-meat, desiccated coconut and bone meal show the extent to which the nature of the medium influences the resistance of these organisms to gamma radiation. There is also a variation in radiation resistance between different serotypes; S. typhi-murium was consistently the most resistant of those examined.Based on experiments with artificially inoculated or naturally contaminated products, and also on dose/survival curve data, the dose requirement for the elimination of salmonellae from frozen whole egg is estimated at 0·5 Mrad., which gives a 107 reduction in numbers of S. typhi-murium; for frozen horsemeat 0·65 Mrad., giving a 105 reduction; and for bone meal between 0·5 and 0·75 Mrad., giving between 105 and 108 reduction. A dose of 0·45 Mrad. appears effective for desiccated coconut, with a reduction of 103, but such a radiation dose affects the quality of this product.We are grateful to Dr E. S. Anderson of the Enteric Reference Laboratory for phage typing and for the provision of a strain of S. typhi-murium for experi ments. Also we thank Dr Joan Taylor of the Salmonella Reference Laboratory for the serological typing of salmonellae, and Miss M. E. Smith and other colleagues of the Food Hygiene Laboratory who carried out the routine bacteriological examination.We wish to thank Mr N. C. Roberts of J. Rannoch Ltd. for his co-operation in the large-scale frozen egg experiment, and also Mrs G. M. Ison of S. Wallace Ltd. in respect of the experiment on frozen horse-meat.

scholarly journals Organic Acid Patterns in Fresh and Incubated Whole Egg Products

1971 ◽  
Vol 50 (2) ◽  
pp. 641-642 ◽  
Author(s):  
D.R. Landes ◽  
L.E. Dawson
Keyword(s):  
Organic Acid ◽  
Egg Products ◽  
Whole Egg
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