The effects of ultrapasteurization with and without homogenization on the chemical, physical, and functional properties of aseptically packaged liquid whole egg.

Abstract

The effects of ultrapasteurization with and without homogenization on some chemical, physical, and functional properties of liquid whole egg were observed. Heat treatments of 64, 68, and 72 C each at 30, 60, and 95 s were conducted on liquid whole egg, unhomogenized and homogenized [10.34 mPa (1,500 psi)]. The viscosity of the egg increased with increased… (More)

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@article{Martinez1995TheEO, title={The effects of ultrapasteurization with and without homogenization on the chemical, physical, and functional properties of aseptically packaged liquid whole egg.}, author={Ricardo Martin Martinez and Paul Dawson and Helen Ball and K. R. Swartzel and Sebastian Winn and Francis G Giesbrecht}, journal={Poultry science}, year={1995}, volume={74 4}, pages={742-52} }