Infrared heating is an effective method for surface pasteurization of shell eggs. As the external temperature reaches the inactivation... Show moreInfrared heating is an effective method for surface pasteurization of shell eggs. As the external temperature reaches the inactivation temperature, internal temperatures could become great enough to denature albumen. However, the internal temperature of albumen at the shell cannot be measured directly. The purpose of this study is to use experimental data to understand the response of the albumen temperature at the shell to infrared radiation impinging at its outer surface. Fresh eggs were obtained from a local producer and refrigerated until needed. They were prepared for each experiment by overnight equilibration with ambient conditions. Each egg was placed on a metal stage over which an infrared lamp was positioned. The stage allowed a K-type thermocouple to be inserted through a small hole in the shell opposite of the shell area facing the lamp. The thermocouple was pushed into the egg such that the tip was against the inner surface of the shell just underneath the exposed area. The external temperature of this area was measured by an infrared pyrometer. Variables for these experiments were temperature of the IR lamp (277°C, 329°C, 391°C and 452°C), distance between shell egg and IR lamp (3.13 cm – 15.83 cm), and treatment time. All experiments share the same initial lag around 30s, suggested that the initial lag did not vary with changing of lamp-egg distances and lamp temperatures. After the initial lag, internal and external temperatures were found to increase at the same rate regardless of experimental parameters, indicating and equilibrium between the infrared energy impinging on the surface and its dissipation in the interior of the egg. The difference of temperature distributes between 10°C to 20°C. However, lowering lamp temperatures or increasing distances did not change this difference significantly. Moreover, the temperature gap sustains the same temperature after initial lag. The results showed that the internal temperature could be inferred via measuring external temperature. This is valuable in processing to maximize external surface temperature while protecting heat sensitive albumen. Future work will involve modeling the heating phenomenon to determine if knowing only the lamp temperature and distance is sufficient for predicting internal temperature. M.S. in Food Processing Engineering, July 2012 Show less
