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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Food Safety and Intervention Technologies Research » Research » Publications at this Location » Publication #290132

Title: Rotating shell eggs immersed in hot water for the purpose of pasteurization

item Geveke, David
item Bigley Jr, Andrew

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 2/12/2013
Publication Date: 7/13/2013
Citation: Geveke, D.J., Bigley Jr, A.B. 2013. Rotating shell eggs immersed in hot water for the purpose of pasteurization. Meeting Abstract., Institute of Food Technologists Annual Meeting., Chicago, Illinois., July 13-16, 2013., Volume 1, Page 1.

Interpretive Summary:

Technical Abstract: Pasteurization of shell eggs for inactivation of Salmonella using hot water immersion can be used to improve their safety. The rotation of a shell egg immersed in hot water has previously been simulated by computational fluid dynamics (CFD); however, experimental data to verify the results do not exist. A shell egg was rotated at 0 RPM (simulating conventional pasteurization) and 10 RPM while immersed in a circulating 56.7 C hot water bath. The minimum internal temperature was recorded every 10 minutes for 40 minutes and the data were regressed using an exponential function. The time needed to reach steady-state was approximately 27 min for both 0 and 10 RPM. In addition, this time was much longer than that previously calculated by other researchers using CFD, 9.5 min. There was no visual damage to the contents of the shell egg following 40 minutes of rotation. There was no advantage to rotating the shell eggs immersed in a hot water circulating bath.