Egg white proteins are susceptible to heat damage. It has been shown that pasteurisation temperatures used by the industry today may decrease the foaming properties of egg white. Liquid egg white is usually pasteurised at 56.7°C for 3.5 minutes. Processors also pasteurise egg white using a combination of hydrogen peroxide and heat. The injection of hydrogen peroxide into the holding tube allows a lower pasteurisation temperature of 51.7°C. The combination treatment minimises the damage to the egg white proteins. There is a continuing need to develop improved pasteurisation methods for egg white. Pulsed electric field (PEF) has been proposed as a non-thermal method for inactivating pathogenic and spoilage organisms in food systems.
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