RF helps to quickly pasteurize eggs
Researchers at the Princeton Plasma Physics Laboratory (PPPL) and the U.S. Dept. of Agriculture (USDA) have developed a pasteurization method using radio frequency (RF) ohmic heating and a combination of cool and hot water to rapidly treat eggs in the shell without degrading the delicate egg white. The process is designed to destroy salmonella bacteria.

Computer image simulates levels of RF energyAccording to the Food Safety and Inspection Service of the USDA, less than 0.5% of all shell eggs sold at …

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  1. Food Product Development