NOVEL PRESERVATION TECHNIQUES FOR SHELLED EGG AND LIQUID EGG.INTRODUCTION TO NOVEL PRESERVATION TECHNIQUES FOR SHELLED EGG LIQUID EGG.THE NOVEL PRESERVATION TECHNIQUES OF SHELLED EGG TYPES 1)THERMAL TREATMENT 2)IMMERSION IN PRESERVATIVE SOLUTION 3) OIL COATING 4) COLD STORAGE , NOVEL PRESERVATION TECHNIQUE FOR LIQUID EGGS 1) ULTRA SOUND TECHNIQUE 2) HIGH PRESSURE PROCESSING , DISADVANTAGES OF NOVEL PRESERVATION TECHNIQUE FOR SHELLED AND LIQUID EGG.

1. Name :-ANSARI SANA
Topic:-Novel preservation techniques for shelledegg and
liquid egg

2. CONTENT:
1)Introduction
• 2)Novel Preservation Technique of shelled egg
• a)Thermal treatment
• b)Immersion in preservative solution
• c)Oil coating
• d)Cold storage
• 3)Novel Preservation Techniques of Liquid Eggs
• a)Ultrasound Techniques
• b)High pressure processing
• Advantages
• Disadvantages
• Reference

3. INTRODUCTION:-
• Eggs are worldwide consume products because of their
high nutrients contents.
• Estimated that in 2015 global eggs consumption will
reach 11.54 billion units.
• Fresh shell eggs among most nutritious foods
consumed on daily bases and has excellent protein
source.
• Due to their rich nutritive value of their contents eggs
are carrier for pathogenic microbes.(ex:-salmonella)

4. • Immediately after shell eggs are laid ,aging
process begins ,because of chemical, physical ,
biological , functional properties.
• Although shell egg have a short shelf life and it
can be easily break. Which can results serious
economic losses the egg industry.
• Although their different techniques for
preservation of shell egg and liquid egg(ex :-
thermal treatments ,cold storage etc).

5. THE NOVEL PRESERVATION TECHNIQUE OF
SHELLED EGG:
• TYPES :-
a)Thermal treatment:- application of heat
treatment involves flash heat treatment and
thermo stabilization.

6. • In flash heat treatment eggs are immersed in boiling water for 5
seconds so that thin film of albumen coagulates inner shell
membrane which seal the shell spores internally.
• The advantage of this is that it destroys some of the bacteria
present on shell surface.it does not required any thermostatic
control nor any specific temp.
• The eggs dipped in hot water at 54*c for 15 min or 56*c for 10
min or 60* c for 5 min thick albumen stabilized for this.

7. B)IMMERSION IN PRESERVATIVE SOLUTION:-
• lime water or water glass method is used where in lime water 1
liter of boiling water is added to a kg of quick lime [CaO].
• On cooling 4-5 liters of water and 225kg of common salts and
mixture is strained . Eggs are kept in plastic wire baskets dipped
for 16-18 hr drying room temp.
• Thin film of CaCo3 on shell surface which partial seals spores
leads preservative effects.

8. • In water glass method one part of sodium silicate mixed in 10
parts of water .eggs are dipped in 12 hr in this solution , so that
thin film of silica deposited on surface of shell and seal the spores.

9. C)OIL COATING:-
• Eggs are held in wire baskets and dipped in
bath of pre-heated oil to 45*c for 5-7 seconds.
• Oil spray method also used for the
preservation of shelled egg in which the
preheated oil spraying on egg the temperature
is 55*c where the pore is abundance.
• The oil coated eggs can be stored at 5*c for 120
days,13*c for 60 days,28*c for 28 days,38*c for
10 days.

10. D)COLD STORAGE:-
• Eggs can be stored for a month should be
stored at 10-12*c with 75-80% RH, where as
for 3 months they should stored at 4-6*c with
the same RH.
• For long term storage for about 5-8 months the
temperature of egg room should be between
1.7*c to 0.5*c with 80-85% RH.

11. THE NOVEL PRESERVATION TECHNIQUE OF LIQUID
EGG:
• a)Ultrasound Techniques:-
• Ultrasound refers to pressure waves with frequency
20KHz or more.
• Ultrasound is one of the non thermal methods that are
used for foods in the last decades.
• Methods which are use for bacterial inactivation usually
involve thermal treatment (i.e., pasteurization, ultra high
temperature).
• These treatment often results in formation of undesirable
flavors and loss of nutrients.
• In ultrasound process ultrasonic waves responsible for
killing of bacteria.
• The principle aim of this technology to reduce processing
time and save energy and increase shelf life .

12. B)HIGH PRESSURE PROCESSING:-
• High pressure processing is novel and innovative
method for extending shelf life and enhancing the
quality of foods.
• High pressure processing uses up to 900MPa to
kill many microorganisms found in foods without
degrading vitamins, flavor and molecules in the
process.
• HPP is useful in inactivation of vegetative
microorganisms caused by protein denaturation
and decrease in intracellular PH.
• Pressure of 350MPa applied for 30 min or 400MPa
for 5 min cause reduction in bacteria yeast and

13. ULTRASOUND TECHNIQUE AND HIGH
PRESSURE PROCESSING IMAGES:

14. ADVANTAGES:-
• By the use of preservation technique there is
minimization of flavor loss.
• It is useful for killing the vegetative microorganisms
present in cells.
• It is useful for preservation of colors and nutrients
present in egg.
• it increase the shelf life of the egg shell and liquid.
• It useful for killing bacteria and spores and its useful for
retention of freshness and taste.

15. DISADVANTAGES:-
• these preservation technique treatments often
result in formation of undesirable flavors and
loss nutrients.
• Sometimes by the use of preservation technique
there is a loss of liquid and shell of egg because of
not handling the technique properly then there is
a formation of bacteria and the shelf life
decreases.

16. REFERENCE:-
• Bank, H.L, Dratch, RJ(1990) bacteriocidal
effectiveness of modulated UV light, Applied and
Environmental microbiology.
• Calderon-Miranda, Barbosa-Canovas,
Swanson(1999) egg by pulsed electric field for
preservation.
• Biswas and Mandal (2014)in poultry, egg and fish
processing.

17. •THANK YOU