Weitere Kapitel dieses Buchs durch Wischen aufrufen
Thanks to the species characteristics and loose breeding for swans and swan eggs feature high nutritional and commercial values. So it is of great significance to take technical means to prolong the storage period of swan eggs. Adopting the PB experiment, the study makes an analysis on the impacts of some factors on the storage effect, including outer shell film of swan eggs, polyvinyl alcohol (PVA) membrane, coating temperature of PVA membrane, temperature of wind drying, storage temperature, white mineral oil membrane, bran storage, piled storage, and placement (horizontal or vertical). Analytical models show that: as for weight loss, the storage temperature for 5 °C and white mineral oil membrane are key factors; for haugh unit, the storage temperature for 5 °C, temperature of hot air drying for 70 °C, and white mineral oil membrane are the remarkable influencing factors; coating oil membrane, storage temperature, and placement influence the diameter of air chamber. The conclusion of the study provides a certain theoretical bases for properly selecting and effectively using the methods to improve the freshness of eggs in a manufacturing process.
Bitte loggen Sie sich ein, um Zugang zu diesem Inhalt zu erhalten
Sie möchten Zugang zu diesem Inhalt erhalten? Dann informieren Sie sich jetzt über unsere Produkte:
Wei, R. C., Wang, R., Zhen, Q., Liu, T. Z., & Sun, Z. (2007). Microbes and quality study of storage time. China Animal Husbandry and Veterinary Medicine,11, 129–131. (in Chinese with English abstract).
Liu, M., Lian, H., & Ren, F. (2011). Effects of storage temperature and modified atmosphere packaging on egg preservation. Transactions of the CSAE,27, 378–382.
Jiang, Y.-h., Ma, M.-h., Mei, J.-h., & Wang, S.-c. (2010). Influence of clean egg treatment on egg fresh degree. Journal of Huazhong Agricultural University, 05, 654–657 (in Chinese with English abstract).
Alleoni, A. C. C., & Antunes, A. J. (2004). Internal quality of eggs coated with whey protein concentrate. Science and Agriculture,61, 276–280.
Caner, C. (2005). The effect of edible eggshell coating on egg quality and consumer perception. Journal of the Science of Food and Agriculture,85, 1897–1902. CrossRef
Bhale, S., No, H. K., Prinyawiwatkul, W., et al. (2003). Chitosan coating improves shelf of eggs. Journal of Food Science,68, 2378–2383. CrossRef
Wang, B., & Che, Z. (2011). Optimization of Rhizopus fermentation medium for glucoamylase production by Plackett-Burman and Box-Benhnken Design. Food Science and Technology,05, 41–45. (in Chinese with English abstract).
Li, J.-y., Tong, Q.-g. (2014). Investigation and analysis of sale time and freshness of eggs in supermarket. Academic Periodical of Farm Products Processing, 04, 66–68 + 70 (in Chinese with English abstract).
Han, J., Liu, Z-h, Qi, W., & HE, Z-m. (2007). Optimization of the flocculation conditions of β-mannanase broth using statistical screening and response surface method. Chinese Journal of Bioprocess Engineering,02, 29–35. (in Chinese with English abstract).
Wang, L., & Wang, G. (2002). Basis of analytical chemistry (2nd ed.). Beijing, China: Chemical Industry Press (in Chinese with English abstract).
- Research of 9 Storage Factors’ Impacts on Swan Egg Quality by Using Plackett–Burman Design
- Springer Singapore
- Chapter 70