Experiment on egg preservation by high voltage electrostatic field

被引：0
作者：
Sun, Guibao [1 ]
Wang, Xinxin [1 ]
Pei, Guodong [1 ]
机构：
[1] Department of Food Science, Tianjin Agricultural University
来源：
Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering | 2009年 / 25卷 / 10期
关键词：
Egg; Electrostatic devices; Experiments; Preservation; Storage;
D O I：
10.3969/j.issn.1002-6819.2009.10.057
中图分类号：
学科分类号：
摘要：
In this paper, in order to discuss the effect of high voltage electrostatic field (HVEF) on storage preservation of eggs, eggs were treated under high voltage electrostatic field at 30, 60 and 90 kV/m, respectively, and the pretreatment time was 30 and 60min, respectively. Then the eggs were stored at 13°C. Different preservation performance indexes like egg white Haugh unit, yolk index, total volatile basic nitrogen (TVBN) and sensory changes were determined regularly. The results showed that moisture content of eggs was maintained, change rates of egg white Haugh unit, yolk index and TVBN were effectively inhibited under HVEF. The preservation effects of eggs under HVEF were better than those of the control group. The best preservation performance is obtained when the dose is at 30 kV/m for 60 min or at 60 kV/m for 30 min.
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页码：318 / 323
页数：5
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