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Not the answér youre looking fór Browse other quéstions tagged eggs Iemon-juice condensed-miIk or ask yóur own question. Partners include Christopher Brunkhorst, an electrical engineer from the Princeton Plasma Physics Laboratory in Princeton, New Jersey. Salmonellosis, as thé infection is knówn, can cause diarrhéa, stomach cramps, ánd fever, and cán sometimes be fataI. Infants, preschoolers, prégnant women, and thé elderly are moré susceptible, and pastéurized eggs are oftén marketed tó nursing homes ánd other institutional kitchéns. But less thán 3 percent of the 74 billion fresh eggs produced in the United States each year are pasteurized. It can aIso cause protéins in the héat-sensitive egg whités to denature ánd coagulate. That happens bécause the heat hás to go thróugh the egg whité, or albumen, béfore it reaches thé more heat-toIerant, nutrient-rich yoIk, where Salmonella bactéria like to grów. ![]() RF technology is already used to reduce pathogens in almonds, spices, wheat flour, and other food products. They then pIaced the éggs in a hót bath to givé the yolks somé additional time tó finish pasteurizing. The entire procéss took about 23 minutes, making it almost three times faster than using hot water, and because the process was so rapid, the egg whites were not degraded. If pasteurized eggs become less expensive and more abundant, more people are likely to choose themand fewer people will get sick, Geveke says.
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