PRINCETON, N.J. — Researchers at the Princeton Plasma Physics Laboratory (PPPL) and USDA have developed a novel technique and device for rapidly pasteurizing eggs in the shell without damaging the delicate egg white. The process could lead to a sharp reduction in illnesses caused by egg-borne salmonella bacteria, a widespread public health concern.
The new method uses radio frequency (RF) energy to transmit heat through the shell and into the yolk while the egg rotates. Streams of cool water simultaneously flow over the egg to protect the white. Researchers then bathe the egg in hot water to pasteurize the. . .
Register or Login to keep reading
Thank you for your interest in accessing the complete content. To continue reading, please register for free. By registering, you'll gain full access to our valuable resources, updates, and insights.
If you already have an account please Log In.
