The Resource Batch pasteurization of organic liquid eggs : food engineering project submitted as part requirement for B. FoodTech (Hons), Tong Ren

Batch pasteurization of organic liquid eggs : food engineering project submitted as part requirement for B. FoodTech (Hons), Tong Ren

Label
Batch pasteurization of organic liquid eggs : food engineering project submitted as part requirement for B. FoodTech (Hons)
Title
Batch pasteurization of organic liquid eggs
Title remainder
food engineering project submitted as part requirement for B. FoodTech (Hons)
Statement of responsibility
Tong Ren
Creator
Contributor
Author
Degree granting institution
Subject
Language
eng
Summary
The aim of this project was to develop new pasteurization parameters (temperature and holding time) for organic liquid egg products (egg white, egg yolk and whole egg) to ensure heir microbial safety while minimizing protein denaturation level, and improve their foaming and emulsifying performance -- Summary
Cataloging source
PU
http://library.link/vocab/creatorDate
1993-
http://library.link/vocab/creatorName
Ren, Tong
Dissertation note
B. Food Tech. (Hons)
Dissertation year
2014
Granting institution
Massey University, Palmerston North
Illustrations
illustrations
Index
no index present
Literary form
non fiction
Nature of contents
  • abstracts summaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Massey University
  • Massey University
  • Massey University
http://library.link/vocab/subjectName
  • Egg processing
  • Pasteurization
Label
Batch pasteurization of organic liquid eggs : food engineering project submitted as part requirement for B. FoodTech (Hons), Tong Ren
Instantiates
Production
Note
  • At head of title: Massey University, College of Health, Institute of Food Nutrition and Human Health
  • At head of cover title: Massey University School of Engineering and Advanced Technology final year project report
Bibliography note
Includes bibliographical references (leaves 33-35)
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Introduction -- Literature review -- Pasteurization methods. Novel pasteurization processes ; Batch versus HTST ; Pasteurization adequacy -- Functional properties. Foaming ; Emulsifying ; Rheological property -- Small scale experimental trial -- Thermal destruction curve -- Validation trials -- Conclusions and recommendations
Control code
16192889
Dimensions
30 cm
Extent
46 leaves
Media category
unmediated
Media MARC source
rdamedia
Other physical details
colour illustrations
Label
Batch pasteurization of organic liquid eggs : food engineering project submitted as part requirement for B. FoodTech (Hons), Tong Ren
Production
Note
  • At head of title: Massey University, College of Health, Institute of Food Nutrition and Human Health
  • At head of cover title: Massey University School of Engineering and Advanced Technology final year project report
Bibliography note
Includes bibliographical references (leaves 33-35)
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Introduction -- Literature review -- Pasteurization methods. Novel pasteurization processes ; Batch versus HTST ; Pasteurization adequacy -- Functional properties. Foaming ; Emulsifying ; Rheological property -- Small scale experimental trial -- Thermal destruction curve -- Validation trials -- Conclusions and recommendations
Control code
16192889
Dimensions
30 cm
Extent
46 leaves
Media category
unmediated
Media MARC source
rdamedia
Other physical details
colour illustrations

Library Locations

    • ManawatÅ« LibraryBorrow it
      Tennent Drive, Palmerston North, Palmerston North, 4472, NZ
      -40.385340 175.617349
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