Determining Sonication Effect on <i>E. coli</i> in Liquid Egg, Egg Yolk and Albumen and Inspecting Structural Property Changes by Near-Infrared Spectra

Determining Sonication Effect on <i>E. coli</i> in Liquid Egg, Egg Yolk and Albumen and Inspecting Structural Property Changes by Near-Infrared Spectra

In this study, liquid egg, albumen, and egg yolk were artificially inoculated with <i>E. coli.</i> Ultrasound equipment (20/40 kHz, 180/300 W; 30/45/60 min) with a circulation cooling system was used to lower the colony forming units (CFU) of <i>E. coli</i> samples. Frequency...

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Bibliographic Details
Main Authors: David Nagy, Jozsef Felfoldi, Andrea Taczmanne Bruckner, Csilla Mohacsi-Farkas, Zsanett Bodor, Istvan Kertesz, Csaba Nemeth, Viktoria Zsom-Muha
Format: Article
Language:English
Published: MDPI AG 2021-01-01
Series:Sensors
Subjects:
ultrasound
egg
yolk
albumen
NIR
<i>E. coli</i>
Online Access:https://www.mdpi.com/1424-8220/21/2/398

Internet

https://www.mdpi.com/1424-8220/21/2/398

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