TAILIEUCHUNG - Study of proximate composition, quality characteristics and microbial quality of microwave treated liquid whole egg (LWE) Samples

The present investigation was aimed to study the proximate composition, quality parameters, and microbial analysis of microwave heated egg liquid samples obtained from exotic (white leg horn) and indigenous breed eggs (aseel). The microwave heating was done by maintaining different time levels (20, 40 and 60 S). By analyzing the data obtained during study of proximate composition, it was found that, microwave heating at 40 S was the best condition to pasteurize the egg liquid samples for storage. The quality of microwave heated samples was determined by considering pH ( and ), Viscosity ( and ), α- amylase activity ( and ) and colour (L* and , a* and , b* and ) for exotic and indigenous breeds, the results confirmed that microwave heating at 40 S gives the good quality egg liquid. Microbial analysis including total plate count and salmonella detection confirmed that microwave treated samples were within the safer limits (˂103 log cfu/mL) for total plate count and found salmonella negative for all samples. It was concluded that, microwave heating was an efficient and most economical method to produce pasteurized egg liquid over the thermal treatments without any loss of quality characteristics. | Study of proximate composition, quality characteristics and microbial quality of microwave treated liquid whole egg (LWE) Samples

• Hoá học
• Microwave heating
• Quality parameters
• Exotic breed and indigenous breed
• Indigenous breed
• Microwave treated liquid whole egg
• Microwave Synthesis
• Medical Sciences
• Microwave Radiometry
• Technology
• Biotechnology and food sciences
• The cooking characteristics among true potato seed
• Seed potato varieties after microwave heating
• Scanning electron microscop
• Suggesting rapid disruption
• Agricultural sciences
• The antioxidant activities of tomato
• Ion chelating
• DPPH radical scavenging
• Heating Process
• Heating Converters
• Numerical Modelling
• Industrial Induction
• Transverse Flux
• Magnetic Field
• Microwave Applications
• Food Processing
• Flavour Generation
• Mineral Processing
• Solvothermal Processing
• Microwave Hydrothermal
• Microwave roasting time on physico chemical properties
• Germinated red brown rice milk
• Microwave heating time
• Rerminated brown rice milk
• Rice physico chemical property
• Non conventional technologies
• Ohmic heating
• High pressure processing
• Pulse electric field
• Pulsed light technology and ultrasound
• Resistant wire Cold start
• Ni Cr alloy resistance wire
• Ethanol cold
• Gasoline ethanol
• Ethanol fuel
• Dielectric Materials
• Microwave Frequencies
• Oxide Systems
• Prismatic Film
• Chip Interconnects
• Genetic Resources
• Spices Genetic
• Vegetatively Propagated
• Solenostemon rotundifolius
• Dioscorea Species
• Equipment and Assays
• Journal of Science and Technology
• Selective and efficient oxidation
• Constituents in essential oils
• Potassium permanganate supported copper
• Microwave irradiation and conventional heating
• Journal of Chemistry
• Cs ABW nanozeolite
• Template free hydrothermal synthesis
• Solid base catalyst
• Henry reaction