[Kinetics of thermal killing of microorganisms in egg yolk]. / Kinetische Untersuchungen zur thermischen Mikroorganismenabtötung im Eigelb.

Egg yolk is relating to its germ content and enzyme activity only restricted storable. Unpasteurized egg yolk get spoiled between a few hours and days. The rapid spoilage can be reduced by a pasteurization and following cold storage. The storage stability of egg yolk can be increased by additives, e.g. salt or saccharose. Kinetic results of the thermal microorganisms destruction in the egg yolk with and without stabilizing additives are presented in this article. It will be shown that the evaluation method from REICHART gives representative results for mixed cultures, too. A further evaluation method by a differential equation will be demonstrated and discussed.

Sterilization safety and quality retention.

A method for calculating sterilization conditions yielding optimum quality retention for conduction and convection type heating of packaged food is demonstrated. The simple calculation of the optimum process parameters requires only a few minutes.