Inactivation of lactobacillus brevis in liquid egg white by radio-frequency flash heating

Abstract

An electric pasteurizer utilizing Radio-Frequency Flash Heating (RF-FH) was constructed in order to pasteurize liquid egg white. This pasteurizer inactivated Lactobacillus brevis in liquid egg white using a radio-frequency electric field. RF-FH enabled inactivation of L. brevis at 60°C in 2.4 s equally well as conventional heating at 54°C for 29.5 min. The shorter heating time yielded higher quality liquid egg white. A foam made from RF-FH treated egg white maintained its strength similarly to untreated egg white, but foam made from liquid egg white conventionally heated at 54°C for 29.5 min showed reduced strength.