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Salmonella in table eggs from farm to retail: when is cooling required?
Modelling survival behaviour of Salmonella enterica ser. Enteritidis, Typhimurium and Tennessee on table eggs during storage at different temperatures.
IIR document
Effect of freezing storage on inactivation of Escherichia Coli in liquid whole egg with sucrose and high hydrostatic pressure treatment.
The Quality Analysis and Deterioration Mechanism of Liquid Egg White during Storage.
Mobile abattoir and refrigeration tunnel for laying hens.
Valuation of a new Maillard reaction type time-temperature integrator at various temperatures.
Cold chain management concepts.
Process de production agressif pour les oeufs : qui ose refroidir, chauffer et ventiler ?
Aggressive production process for eggs: who dares cool, heat and ventilate?
Guidance for industry: prevention of Salmonella Enteritidis in shell eggs during production, storage, and transportation. Draft guidance.
Variations in external and internal microbial populations in shell eggs during extended storage.
Identification of Enterobacteriaceae from washed and unwashed commercial shell eggs.
Confezionamento in atmosfera protettiva di uova fresche con guscio.
Modified atmosphere packaging of fresh shell eggs.
Research on the splash of cooked food with soup during vacuum cooling process.
[In Chinese. / En chinois.]
Outgrowth of Salmonellae and the physical property of albumen and vitelline membrane as influenced by egg storage conditions.
Effect of refrigeration on in vitro penetration of Salmonella enteritidis through the egg yolk membrane.
Refrigeration sector monitoring
2 results
Cooling helps eggs fight salmonella
A team from Purdue University has demonstrated that lysozyme activity could be increased by as much as 50%, thanks to the addition of carbon dioxide or to a cooling process which causes carbon dioxide to be sucked inside the shell.
Is super-cooling better than chilling for seafood products?
Super-cooled storage is a novel technique that better preserves the texture and freshness of fish and extends shelf life compared to chilling.
Encyclopedia of Refrigeration
3 results
Cryogenic nitrogen in the food and beverage industry
The adoption of cryogenic processes in the food and beverage industry is predominantly driven by liquid nitrogen (LIN), and it is the preferred candidate for food chilling and...
Liquefied Natural Gas: production process and cold energy recovery
Liquefied natural gas (LNG) is natural gas that has been cooled to about -160 °C and turned into a liquid to facilitate transportation and storage. A typical LNG supply chain...
Ice cream manufacturing, environmental impact and market data
From a physico-chemical point of view, ice cream is a complex, frozen multiphase mixture. The manufacturing process includes several stages of freezing which are described in this...
Events
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21st International Conference & Exhibition on Liquefied Natural Gas (LNG2026)
February 02, 2026 - February 05, 2026
Doha, Qatar
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