Studies On The Cold Sterilization Key Technologies Of The Liquid Egg

The liquid egg is defined as a kind of consumer goods which can replace fresh egg; including liquid white egg, liquid yellow egg and liquid whole egg. The press was that after the egg was treated by peeling, the contents of the egg was dealt with and packed properly.The key technology of the liquid egg processing was the sterilization technology. Thermal heat treatment method is popularly adopted in various countries. Protein in the egg was vulnerable to thermal denaturation, difficult to control, in industry production, which affects its corresponding function as food ingredients. This paper discussed the effects of the cold sterilization conditions of liquid egg and the effects on its nature concerned. This thesis mainly included several aspects from the following:(1) At room temperature conditions, ⁶⁰Co-ray was used to irradiate animalcule to preserved liquid whole egg. The effects of sterilization and sensory evaluation served as the standard to study the appropriate dose of treatment. At the same time, the mainly pathogenic bacteria salmonella in the liquid whole egg were studied in the sterilization effects.(2) Study the effects of irradiation treatment on the pH value, color, viscosity, thermal variability, emulsifying and other functional properties of liquid white egg. Also evaluate the effect of irradiation treatment on liquid white egg.(3) Study on the change process of lipid oxidation after liquid egg was treated by a variety of radiation, and the effects of antioxidation when antioxidants tea polyphends in a series of concentrations was added into liquid yellow egg.(4) The effects of various PEF intensities on the value of pH, conductivity, viscosity, the temperature of thermal variability and the content of free amino acid.(5) From the viewpoint of destroyed animalcule and sensory evaluation, in accordance with the provisions of relevant laws in China ,liquid egg products were treated by different package materials including glass bottle wrapper,macromolecular material wrapper and polythene wrapper to research the effect of package materials on the quality of liquid egg comparatively. The experiment on tomato-liquid whole egg complex product was performed to get the optimum craft combination.