Ivanchenko A. High pressure treatment of a liquid egg in order to stabilize its quality

The Object: high hydrostatic pressure treatment process of liquid whole eggs.The Purpose: improvement of high-pressure processing of liquid whole egg, based on theoretical and experimental research to extend the shelf life, increase their technological and consumer characteristics, reduce energy intensity of treatment process.The Methods: The physico-chemical, microbiological and spectral analysis, mathematical statistics. It Is Offered: rational parameters of the high pressure processing of liquid eggs to extend the shelf life and improve technological and consumer characteristics, method of quantifying the denaturation degree of liquid whole egg, the boundary conditions of process parameters, model for calculating the treatment parameters of liquid whole egg.The Sphere of the use:enterprises of food and processing branch, research and design organizations, educational institutions.