caa a22 4500 397567308 CHVBK 20180308164831.0 cr unu---uuuuu 161202e199609 xx s 000 0 eng 10.3382/ps.0751137 doi (NATIONALLICENCE)oxford-10.3382/ps.0751137 MCBEE L. E. Rose Acre Farms, Seymour, Indiana 47274 Innovative Methods of Energy Transfer [Elektronische Daten] [L. E. MCBEE] Energy is utilized in many forms for processing egg products and other foods. Energy in the form of heat has commonly been used to kill microorganisms and pasteurize eggs. Transfer of energy by convection and conduction is limited by the properties of the egg product. Energy transfer by radiation is being used to advantage in the development of innovative methods to kill or inactivate microorganisms. A review of the electromagnetic spectrum reveals underutilized forms of energy with unique properties. Specific frequencies and method of application are selected for their ability to focus energy toward the destruction of microorganisms and the production of safe food products for the public. © 1996 Poultry Science Association, Inc. Processing and Products nationallicence pasteurization nationallicence radiation nationallicence eggs nationallicence microwave nationallicence radio waves nationallicence Poultry Science Oxford University Press 75/9(1996-09), 1137-1140 0032-5791 75:9<1137 1996 75 ps https://doi.org/10.3382/ps.0751137 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.3382/ps.0751137 text/html Onlinezugriff via DOI NATIONALLICENCE 100 1- MCBEE L. E. Rose Acre Farms, Seymour, Indiana 47274 NATIONALLICENCE 773 0- Poultry Science Oxford University Press 75/9(1996-09), 1137-1140 0032-5791 75:9<1137 1996 75 ps Metadata rights reserved CC BY-NC-4.0 http://creativecommons.org/licenses/by-nc/4.0 nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-oxford