Determination of cooling rates and carbon dioxide uptake in commercially processed shell eggs using cryogenic carbon dioxide gas.

@article{Keener2004DeterminationOC,
  title={Determination of cooling rates and carbon dioxide uptake in commercially processed shell eggs using cryogenic carbon dioxide gas.},
  author={Kevin M. Keener and Kenneth E. Anderson and Patricia A Curtis and J B Foegeding},
  journal={Poultry science},
  year={2004},
  volume={83 1},
  pages={89-94}
}
The ability to rapidly cool shell eggs to 7 degrees C is important in the prevention of Salmonella Enteritidis (SE) growth. In addition, quality may also be maintained longer from rapid cooling of shell eggs. A commercial cryogenic CO2 egg cooling unit was designed and installed in a commercial egg processing facility. This unit was installed on a packer head to rapidly cool eggs individually prior to packaging. The objective of this study was to determine cooling rates and CO2 gas changes that… CONTINUE READING

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