ASHRAE Handbook98.R20ptxt EGGS AND EGG PRODUCTS

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1、CHAPTER20EGGSANDEGGPRODUCTSSHELLEGGS.........................................................................20.1EGGPRODUCTS...................................................................20.8EggStructureandComposition..............................................20.1EggBreaking

2、Process.............................................................20.9EggQualityandSafety...........................................................20.2RefrigeratedLiquidEggProducts........................................20.10ShellEggProcessing....................................

3、..........................20.5FrozenEggProducts............................................................20.11EffectofRefrigerationonEggQualityandSafety.................20.5DehydratedEggProducts.....................................................20.11Packaging...................

4、............................................................20.7EggProductQuality.............................................................20.12Transportation........................................................................20.8SanitaryStandardsandPlantSanitation..........

5、....................20.12ABOUT72%ofthetableeggsproducedintheUnitedStateslargeendoftheeggbetweenthesetwomembranes.Thesizeofthearesoldasshelleggs.Theremainderarefurtherprocessedintoaircellisanindirectmeasureoftheegg’sageandisusedtoevaluateliquid,frozen,ordehydratedeggproductsthatareu

6、sedinfoodser-interiorquality.viceorasaningredientinfoodproducts.SmallamountsoffurtherThewhite(albumen)constitutesabout58%oftheeggweight.processedeggsareconvertedtoretaileggproducts,mainlymayon-Thewhiteconsistsofathin,innerchalaziferouslayeroffirmpro-naiseandsaladdressings.Shelleggp

7、rocessingincludescleaning,teincontainingfibersthattwistintochalazaeonthepolarendsofwashing,candlingforinteriorandexteriorquality,sizing,andpack-theyolk.Thesestructuresanchortheyolkinthecenteroftheeggaging.Furtherprocessedeggsrequireshellremoval,filtering,(Figure1).Thealbumenconsist

8、sofinnerthin,thick,andoute