Cooking Conditions Research Articles

Housing conditions and long-term care needs of older adults in Ghana: Evidence from the WHO SAGE Ghana Wave 1.

The present study examined the association between housing conditions and long-term care needs of older adults in Ghana. We used data from 4,920 adults aged ≥50 years that participated in the World Health Organisation's (WHO) Study on adult health and AGEing Ghana Wave 1. Housing conditions were assessed with drinking water, sanitation, cooking conditions and building materials, and long-term care needs were based on WHO Disability Assessment Schedule 2.0. Multivariable logistic regressions modelled the effect of housing conditions on long-term care needs. After full adjustment for all available potential confounders, older adults living in households with unimproved cooking conditions had higher odds of reporting long-term care needs (OR = 6.87, 95%CI: 5.04-9.37) compared to those in improved cooking condition households. Moreover, those in households with unimproved housing materials (OR = 1.27, 95%CI: 1.01-1.72) and those in unimproved sanitation households (OR = 1.26, 95%CI: 1.05-1.54) were more likely to experience long-term care needs after respectively controlling for demographic and health-related covariates. Poor housing conditions are risk factors of long-term care needs in Ghana. Efforts to improve housing conditions may benefit older age functional abilities and unmet long-term care needs.

Hybrid Vibration and UV Fluorescence Technology for Rapid Imaging and Guidance for Manual Removal of Fish Bones from Fish Floss.

The objective of the proposed human-machine cooperation (HMC) workstation is to both rapidly detect calcium-based fish bones in masses of minced fish floss and visually guide operators in approaching and removing the detected fish bones by hand based on the detection of fingernails or plastic-based gloves. Because vibration is a separation mechanism that can prevent absorption or scattering in thick fish floss for UV fluorescence detection, the design of the HMC workstation included a vibration unit together with an optical box and display screens. The system was tested with commonly used fish (swordfish, salmon, tuna, and cod) representing various cooking conditions (raw meat, steam-cooked meat, and fish floss), their bones, and contaminating materials such as derived from gloves made of various types of plastic (polyvinylchloride, emulsion, and rubber) commonly used in the removal of fish bones. These aspects were each investigated using the spectrum analyzer and the optical box to obtain and analyze the fluorescence spectra and images. The filter was mounted on a charge-coupled device, and its transmission-wavelength window was based on the characteristic band for fish bones observed in the spectra. Gray-level AI algorithm was utilized to generate white marker rectangles. The vibration unit supports two mechanisms of air and downstream separation to improve the imaging screening of fish bones inside the considerable flow of fish floss. Notably, under 310 nm ultraviolet B (UVB) excitation, the fluorescence peaks of the raw fillets, steam-cooked meat, and fish floss were observed at for bands at longer wavelengths (500-600 nm), whereas those of the calcium and plastic materials occurred in shorter wavelength bands (400-500 nm). Perfect accuracy of 100% was achieved with the detection of 20 fish bones in 2 kg of fish floss, and the long test time of around 10-12 min results from the manual removal of these fish bones.

Study on the reduction of heterocyclic amines by marinated natural materials in pork belly

This study was conducted to determine the effect of natural ingredient seasoning on the reduction of heterocyclic amine (HCA) production that may occur when pork belly is cooked at a very high temperature for a long time. Pork belly seasoned with natural ingredients, such as natural spices, blackcurrant, and gochujang, was cooked using the most common cooking methods, such as boiling, pan fry, and barbecue. HCAs in pork belly were extracted through solid-phase extraction and analyzed via high-performance liquid chromatography. For short-term toxicity, a mouse model was used to analyze weight, feed intake, organ weight, and length; hematology and serology analysis were also performed. Results revealed that HCAs formed only when heating was performed at a very high temperature for a long time, not under general cooking conditions. Although the toxicity levels were not dangerous, the method showing the relatively highest toxicity among various cooking methods was barbecue, and the natural material with the highest toxicity reduction effect was blackcurrant. Furthermore, seasoning pork belly with natural materials containing a large amount of antioxidants, such as vitamin C, can reduce the production of toxic substances, such as HCAs, even if pork belly is heated to high temperatures.

Application of artificial neural network with metaheuristic optimization for improving the nutritive value of fried fish

AbstractNutritional quality indices of fish deteriorate drastically during frying. In this study, using Catla catla fish and mustard oil (culinary media), extensive experiments are carried out varying the temperature, time, and oil amount to attain the best nutritional quality indices of fried fish with a tuned combination of cooking parameters. An artificial neural network (ANN) is developed to select the best model to find a nonlinear correlation between the frying conditions and nutritional quality indices. ANN‐based metaheuristic optimization methodologies, namely genetic algorithm (GA), differential evolution, firefly optimization, and gray wolf optimization (GWO), are applied to optimize the best cooking conditions. Among these, GWO is most promising for optimizing favorable inputs, practical optimal solutions, and reasonable execution time. As outputs are conflicting, multi‐objective genetic algorithm (MOGA) is implemented for their simultaneous optimization with optimum values of process variables for health benefit, reducing frying time, and minimizing the wastage of culinary media. The MOGA successfully improves the ω‐3/ω‐6 fatty acids, polyunsaturated fatty acids/saturated fatty acids, cis/trans fatty acids ratio, and index of atherogenicity values up to 40.43%, 65.35%, 137%, and 83.84%, respectively, satisfying the multi‐objective criteria.Practical applicationsThe conventional frying process of fish is successfully optimized by the developed hybrid “model‐optimization” topology that improves the nutrient value of fried fish significantly. The developed neural model automatically searches all available algorithms and activation functions exhaustively to select the best model. All single‐objective and multi‐objective genetic algorithms integrated with an artificial neural network can attain the optimum successfully for all outputs by a unique tuned cooking condition. Operators can choose the preferred solution among many Pareto optimal combinations as per their needs. Furthermore, this developed, generic topology provides a tool for process modification and optimization of other food process engineering methods.

A Comparison of Cooking Conditions of Rhizoclonium Pulp as a Substitute for Wood Pulp.

The green macroalga Rhizoclonium was cooked with 5%, 10%, and 20% sodium hydroxide (NaOH) for 4 h (5-N, 10-N, and 20-N groups, respectively); with 5%, 10%, and 20% sodium sulfite (Na2SO3) for 4 h (5-NS, 10-NS, and 20-NS groups, respectively); and with 5%, 10%, and 20% NaOH for 2 h and 1% hydrogen peroxide (H2O2) for 2 h (5-NH, 10-NH, and 20-NH groups, respectively). The 5-NH handsheet showed the best mechanical properties; however, the 10-NH pulp was easier to separate than 5-NH during handsheet making, and 10-NH was more suitable for the industrial process. Thus, the 10-NH group showed the optimal production conditions with an optimal length/width ratio, crystallinity index (CI%), three-dimensional (3D) configuration, and mechanical strength. Substituting 20% 10-NH Rhizoclonium pulp with wood pulp had no significant effect on the mechanical properties of the 100% wood pulp handsheet. However, the fibers of the NS group were flatter and lost their 3D configuration, resulting in low mechanical strength. Overall, Rhizoclonium had its own optimal cooking condition, which was not the same as for wood pulp, and it has potential as a substitute for wood pulp in papermaking.

Influence of Resistant Starch in Whole Rice on Human Gut Microbiota─From Correlation Implications to Possible Causal Mechanisms

Rice is the main staple food for a large population around the world, while it generally has a high glycemic index and low resistant starch (RS) content. Although many strategies have been applied to develop healthier rice products with increased RS contents, their actual effects on gut microbiota and human health remain elusive. In this review, currently available production methods of rice RS are briefly summarized, followed by a critical discussion on their interactions with gut microbiota and subsequent effects on human health, from correlation implications to causal mechanisms. Different contents, types, and structures of RS have been produced by strategies such as genetic manipulation and controlling cooking conditions. The difference can largely determine effects of rice RS on gut microbiota composition and metabolites by specific RS-gut microbiota interactions. This review can thus help the rice industry develop rice products with desirable RS contents and structures to generally improve human health.

DEVELOPMENT TECHNOLOGY OF SULFITE PULP TCF BLEACHING FOR CHEMICAL PROCESSING

An environmentally friendly chlorine-free technology for producing wood sulfite soluble pulp using only one oxidizing bleaching agent – hydrogen peroxide has been developed: unconventional catalyzed peroxide delignification and hydrogen peroxide bleaching. The conditions of cooking, delignification, extraction and bleaching of spruce sulfite pulp obtained as a result of studies, as well as successful combinations of conditions of all stages made it possible to obtain two types of soluble pulp by one technology: soluble pulp for nitration (for gunpowder) was obtained under a short scheme including a delignification step and hot alkaline extraction; by continuing this scheme with hydrogen peroxide bleaching in two steps, viscose pulp was obtained. The use of this technology will make it possible to implement a double import substitution – in raw materials (wood instead of cotton) and in finished products (pulp for chemical processing - for nitration and viscose pulp, which are currently imported).

Toxic Metals and Metalloids in Hassawi Brown Rice: Fate during Cooking and Associated Health Risks.

Rice has been a dietary staple for centuries, providing vital nutrients to the human body. Brown rice is well known for its nutrient-dense food profile. However, owing to multiple causes (anthropogenic and non-anthropogenic), it can also be a potential source of toxic heavy metals in the diet. Brown Hassawi rice samples were collected from the Al-Ahsa region and analyzed for its content of toxic metals. The results reveal that all the tested metals varied significantly in the brown rice samples, while As and Pb in all three samples exceeded their respective maximum allowable limits (MALs), followed by Cd, which nearly approached the MAL in two samples out of three. Brown rice samples were cooked in rice:water systems, viz., low rice:water ratios (1:2.5, 1:3.5) and high rice:water ratios (1:5, 1:6), along with soaking as a pre-treatment. Soaking was unproductive in removing the heavy metals from the rice, whereas cooking dissipated all metals from the rice, except for Cd, which was statistically non-significant. The high-water cooking of the rice was more effective in the dissipation of metals from the rice as compared to low-water cooking conditions. Through the consumption of rice, the estimated daily intake (EDI) of heavy metals is 162 g per person per day for As, which is above the provisional maximum tolerable daily intake (PMTDI) regardless of cooking circumstances. The hazard risk index (HRI) also highlighted the fact that As can be a potential health hazard to rice consumers in the Al-Ahsa region of Saudi Arabia. These results indicate the potential health risks caused by the consumption of this rice by humans. Regular monitoring is recommended to manage and control elevated concentrations and related health hazards as a result of the use of Hassawi rice contaminated by the accumulation of metals and metalloids.

Analysis of biogenic amines and benzo[α]pyrene in black pepper prepared under various cooking methods

In this study, the levels of biogenic amines (BAs) and benzo[α]pyrene (Bαp) in roasted, pan-fried, and boiled black pepper were analyzed. The validation results of the two analytical methods, high-performance liquid chromatography and gas chromatography−mass spectrometry showed good linearity (R2 = 0.999–0.9997), LOD (0.12–1.12 μg/g), LOQ (0.36–3.63 μg/g), recovery (97.53–113.63%), and precision (1.45–3.11%). In 43 cooked black pepper samples, the detection range of BAs was 5.32–548.05 μg/g. In 54 cooked black pepper samples, the Bαp content ranged from 0.78 to 11.2 ng/g. The levels of BAs in black pepper were significantly increased as the temperature and time of roasting and pan-frying increased (p < 0.05) but significantly decreased when the boiling temperature and time increased (p < 0.05). The Bαp content of black pepper increased significantly in all three cooking conditions as the temperature and time increased (p < 0.05). Through this study it is possible to provide various parameters that can minimize the levels of BAs and BαP in household cooking and food manufacturing process including black pepper.

Studying process variables to obtain undisturbed shaped soft meat for people with poor oral health

This study evaluated injection (I) and vacuum impregnation (VI) as the best methods to apply papain, and other important processing conditions (batch, aging and cooking conditions), to obtain soft meat (suitable for people with poor oral health) without disturbing its original shape. Two aging times were evaluated and four cooking conditions by immersion in soup. Meat samples were injected or vacuum-impregned (0.85 kPa) with a papain solution (5% w/v). After cooking, they were analyzed by the compression test, and by image and sensory analyses. The results indicated that by using both methods to apply the enzyme, the obtained meat was suitable for people with poor oral health, even if VI was the better method because it minimized the factors batch, aging and cooking condition. Therefore, the best meat processing method to obtain panelists' highest softness values and the best appreciation was employing aged meat pretreated by VI and cooked at 65 °C for 10 min.

Selective and sensitive investigation of aluminium contamination from cookware based on novel water-soluble fluorescence turn-on chemosensor

The ubiquitous use of aluminium cookware raises serious concerns about the introduction of aluminium by leaching upon prolonged cooking, especially in acidic foods. To mimic a consumer-relevant exposure scenario, an experimental model design was conceptualized for the estimation of leaching from aluminium sheets in acidic additives under variable cooking conditions. A novel water-soluble receptor (Z)-2-((2-hydroxy-3-methoxybenzylidene)amino)-2-(hydroxymethyl)propane-1,3-diol (VT) was synthesized, which gave a selective and sensitive fluorescence turn-on response towards aluminium ions. The 1:1 binding stoichiometry between VT and Al3+ has been confirmed by Job's plot, which is further supported by 1H NMR, 27Al NMR, HRMS, and DFT studies. Test strips were fabricated for quick semi-quantitative estimation of aluminium ions under UV irradiation. Leaching studies show that on increasing the acidity of solution of acidic additives results in an increased aluminium leaching ranging from 4.95 to 11.43 mg/h. Surface morphology by SEM and AFM shows the pitting corrosion of Al sheets.

Detoxification of heavy metals from Oryza Sativa rice by novel agro waste: Rice husk treated by coffee bean

Rice is one of the most widely consumed grain crops (besides wheat and maize) in Iran and various countries. Currently, more and more rice is found to be contaminated with heavy metals, which can have a negative impact on human health. The current study aimed to investigate the impact of coffee bean waste (CBW) and Rice Husk ( RH) as bio-adsorbent in reducing Lead, Arsenic, Cadmium, and Nickel in rice (Oryza Sativa). 950 rice samples were collected from various markets in Tehran to extract the heavy metal content in raw, rinsed, soaked with adsorbent, and cooked and drained rice, determined and measured by wet digestion method. Final concentrations of heavy metals in rice samples were analyzed using Inductively Coupled Plasma Optical Emission Spectroscopy according to AOAC International Standards. Batch adsorption experiments were carried out to evaluate the effect of adsorbent dosing, sample state, and ionic strength of solutions on the adsorption of heavy metals onto bio-adsorbents collected simply from legumes and homemade waste at room temperature and then dried at 65 C0 and ground to size mesh 80-100 microns. Arsenic was not found in the samples studied. The cadmium content of the samples was removed through cooking and treated with a mixture of certain percentages of CBW and RH. The content of Lead and Nickel decreased significantly (p&lt;0.05) in all cooking methods. The weekly cadmium intake in bulk and unprocessed packaged rice samples is higher than that of Iranian national standards. Still, with the new eco-friendly detoxification method, there is no risk under any cooking conditions and no food contamination. The current research findings indicate that Food/Agro waste can be utilized profitably in processing rice containing heavy metal ions.

Revisiting the condensation reaction of lignin in alkaline pulping with quantitativity. Part 2: evaluation of self-condensation of vanillyl alcohol compared with its condensation with creosol under soda cooking conditions

Condensation of lignin is believed to interfere with delignification in alkaline pulping processes. The lack of clear evidence motivated us to quantitatively revisit it. This article evaluates the self-condensation of 4-hydroxymethyl-2-methoxyphenol (vanillyl alcohol, Va) in the simplest model system using Va and 2-methoxy-4-methylphenol (creosol, Cr) under the same soda cooking conditions employed in our previous paper. Dimeric and trimeric self-condensation products of Va consisting of the α-5 bond (VaVa, 2-(4-hydroxy-3-methoxybenzyl)-4-hydroxymethyl-6-methoxyphenol), α-1 bond (VaVa’, bis(4-hydroxy-3-methoxyphenyl)methane), and α-5 & α-1 bonds (VaVaVa’, 2,4-bis(4-hydroxy-3-methoxy-benzyl)-6-methoxyphenol) were identified and quantified. The formation rate of VaVa from Va was suggested to be about twice of that of VaVa’, and to be similar to that of the condensation product between the α-carbon of Va and the aromatic C5-carbon of Cr (VaCr), which was identified in the first paper. Among all these detected condensation products, only VaVa that can be converted to the corresponding quinone methide (QM) readily underwent further condensation to be VaVaVa’ and others. Only the monomers (Va and Cr) possessing the small steric factors condense with electrophilic QM’s as nucleophiles. These results suggest that condensation of lignin in actual soda cooking processes, with steric factors much larger than the model system, progresses much less frequently than generally believed.

Impact of Combining Tumbling and Sous-Vide Cooking Processes on the Tenderness, Cooking Losses and Colour of Bovine Meat

This study investigated the effect of combining tumbling and sous-vide cooking processes on the tenderness, cooking losses and colour of bovine Semitendinosus (ST) muscles sampled from Charolais-breed cows. Half of the ST muscles were tumbled for 12 h with a compression rate of 40%. All muscle samples, whether tumbled or not, were then sous-vide cooked at 50 °C, 60 °C or 80 °C for 1 h or 4 h. After cooking, we measured the shear forces (SF), cooking losses, total water content and the main colour characteristics of pre-tumbled and non-tumbled meat pieces. Pre-tumbled meat pieces had 20% lower SF values than non-tumbled meat pieces, regardless of the cooking conditions applied. All meat pieces cooked at 50 °C had significantly higher (p &lt; 0.05) SF values and lower (p &lt; 0.05) cooking losses than meat pieces cooked at 60 °C or 80 °C. Pre-tumbled meat pieces showed significantly lower cooking losses (p &lt; 0.001) than non-tumbled meat pieces. Applying the tumbling process before cooking led to an increase in meat colour lightness values (p &lt; 0.001), and the colour parameters were significantly affected (p &lt; 0.05) by temperature, cooking time, and temperature × cooking time interaction. Combining a 12-h tumbling process with cooking at 60 °C appears to provide the best compromise between increasing meat tenderness and limiting cooking losses.

Impact of the addition of cricket flour (Sphenarium purpurascens) on the physicochemical properties, optimization and extrusion conditions of extruded nixtamalized corn flour

The aim of this work was to evaluate the effect of the concentration of cricket flour (0-40%; Sphenarium purpurascens) in the mixture with nixtamalized corn flour on the physicochemical properties and the conditions of extrusion cooking of snacks extruded. The results obtained showed that the linear and quadratic term of die temperature (120-180 °C) was significant causing the reduction of the expansion ratio; the linear terms of die temperature and concentration of cricket flour decreased the resistance to compression of the extrudates; concentration of cricket flour increases the protein content in mixtures; the linear and quadratic term of die temperature causes a decrease in total energy; likewise, by increasing the concentration of cricket flour in the mixtures, the color index increases but causes a decrease in the whiteness index, on the other hand, if the die temperature increases, the acceptability of the extrudates increases. In summary, cricket flour can be used to develop extruded snacks with acceptable characteristics and high protein content.

Effect of different sous-vide cooking conditions on textural properties, protein physiochemical properties and microstructure of scallop (Argopecten irradians) adductor muscle

Among 26 sous-vide cooking conditions of scallop adductor muscle (SAM), 65 °C-5.5 h, 70 °C-1.5 h and 100 °C-5 min were selected by the differential scanning calorimetry analysis. After sous-vide cooking, the shear force, hardness, springiness, cohesiveness, chewiness and recoverability of SAM increased significantly compared to fresh sample. The cooking also changed the secondary structures of the proteins in SAM with the rising β-sheet and descending α-helix, and the chemical interactions with the rising hydrophobic interactions and disulfide bonds but the descending ionic bonds and hydrogen bonds. These caused the longitudinal shrinkage and transverse aggregation of muscle fibers, and the aggregation and cross-linking between myofibrils which led to the squeeze of immobile water from myofibril network structure. This indicated that the denaturation, oxidation, aggregation and cross-linking of proteins caused by heat treatment changed the microstructure and water distribution, which contributed to the increased textural indicators of sous-vide cooked SAM.

Changes in bioactive compounds and health-promoting activities in adzuki bean: Effect of cooking conditions and in vitro simulated gastrointestinal digestion

Cooking conditions influenced the microstructure, bioactive compounds, and biological activities of adzuki beans. In comparison to boiling, saturated steam under pressure in an autoclave caused more potential bioactive substances in beans to be released. Potential bioactive compound content and antioxidant activities of cooked beans and cooking water from autoclaving for 60 min and 10 min (A60 and A10) were higher than boiling for 60 min (B60). In vitro simulated gastrointestinal digestion revealed that the digestible fractions from A10 and A60 had higher antioxidant, ACE-I inhibitory, and DPP-IV inhibitory activities than B60 in the digestible fraction of adzuki beans paste. Cooking conditions and digestive enzyme cleavage influenced the exposure of specific antioxidant functional groups and hydrophobic groups. Catechin and vitexin were found to be the most abundant phenolics in all digestible fractions, whereas p-courmaric acid, sinapic acid, and syringic acid were found in digestible fractions from A10 but not B60 or A60. According to these findings, A10 could be recommended for cooking adzuki bean since it not only provides health-promoting actions of bean paste after in vitro digestion but it also reduces cooking time.

Investigating aluminum cookpots as a source of lead exposure in Afghan refugee children resettled in the United States

BackgroundAfghan refugee children resettled in Washington State have the highest prevalence of elevated blood lead levels (BLLs) of any other refugee or immigrant population. Resettled families brought several lead-containing items with them from Afghanistan, including aluminum cookpots.ObjectivesTo evaluate the potential contribution of lead-containing cookpots to elevated BLLs in Afghan children and determine whether safer alternative cookware is available.MethodsWe screened 40 aluminum cookpots for lead content using an X-ray fluorescence (XRF) analyzer and used a leachate method to estimate the amount of lead that migrates into food. We also tested five stainless steel cookpots to determine whether they would be safer alternatives.ResultsMany aluminum cookpots contained lead in excess of 100 parts per million (ppm), with a highest detected concentration of 66,374 ppm. Many also leached sufficient lead under simulated cooking and storage conditions to exceed recommended dietary limits. One pressure cooker leached sufficient lead to exceed the childhood limit by 650-fold. In contrast, stainless steel cookpots leached much lower levels of lead.SignificanceAluminum cookpots used by refugee families are likely associated with elevated BLLs in local Afghan children. However, this investigation revealed that other U.S. residents, including adults and children, are also at risk of poisoning by lead and other toxic metals from some imported aluminum cookpots.Impact StatementSome aluminum cookware brought from Afghanistan by resettled families as well as cookpots available for purchase in the United States represent a previously unrecognized source of lead exposure.

Extrusion process of maize grits used for nixtamalization

The aim of the paper was to seek optimum conditions of extrusion cooking and follow-up processing to produce high-quality tortillas with good sensory properties. Sixteen samples of maize flour were prepared by extrusion with and without alkaline treatment. The extrudate diameters depended primarily on the moisture content of the premix and the temperature in the extruder. Alkaline treatment with calcium hydroxide [Ca(OH)&lt;sub&gt;2&lt;/sub&gt;] had a strong effect on water absorption index (WAI), water solubility index (WSI), pH, and colour of the extrudates. Besides, WAI was influenced by the moisture of the premix and by the temperature in the second zone of the extruder. Soluble dietary fibre (SDF) in the samples with the addition of Ca(OH)&lt;sub&gt;2&lt;/sub&gt; increased more than in the samples without alkaline treatment. In addition, a higher screw speed influenced SDF. The texture of the tortillas was very dependent on the addition of Ca(OH)&lt;sub&gt;2&lt;/sub&gt;, on the moisture of the premix and the temperature in the second zone of the extruder.

Suppression of salmonella enteritidis in preparation of Japanese onsen tamago

Salmonellosis is often related to eggs and egg products such as onsen tamago. Yet, the cooking methods for preparing Japanese onsen tamago have not been standardized. This study is to preliminarily standardize the cooking conditions for onsen tamago. This study aims at investigating the determining factors for suppressing Salmonella Enteritidis in onsen tamago. The results show that cooking temperature and cooking duration are the two critical factors determining the survival of Salmonella Enteritidis in onsen tamago. Large sized eggs cooked for 14 min at a temperature of 70°C can effectively inactivate Salmonella Enteritidis while preserving the texture of the eggs. Findings of this study can help standardize the cooking conditions for preparing safe onsen tamago, or even other types of eggs and egg products, to minimize salmonellosis. Novelty impact statement Cooking temperature and cooking duration are the two critical factors determining the survival of Salmonella Enteritidis and the texture of Japanese onsen tamago. When eggs are cooked at a temperature of 70°C, core temperature of the egg yolks was increased in a trend of natural logarithm to the final temperature of 63.6°C in 16 min. Large-sized eggs cooked by the method for 14 min can effectively inactivate Salmonella Enteritidis (core temperature at 62.2°C and >4 log reduction) while preserving the texture of the eggs.