Could UV processing provide safe liquid egg products too?
紫外线处理也能为我们提供安全的液体鸡蛋产品吗？
ERRC researchers combined UV and heat treatments to kill E. coli in liquid egg whites.
ERRC研究人员结合紫外线和热处理来杀灭液体蛋清中的大肠杆菌。
The liquid egg product is filtered, mixed, and then chilled prior to additional processing.
液态的蛋制品是经过过滤，混合，冷却后进一步加工做成的。
Pasteurization used by industry for liquid egg products is also effective in inactivating the virus.
工业界对液体蛋制品使用的巴氏灭菌在灭活该病毒方面也是有效的。
The scientists found that UV treatment at room temperature can significantly reduce the heat subsequently required to pasteurize liquid egg whites.
科学家发现，在室温下用紫外线处理能够大大减少随后对蛋清加热杀菌所需的热量。
The invention solves the problem that the preservation period of the liquid egg after processing is short.
本发明解决了目前液态蛋加工后保存期短的问题。
The invention relates to a preparation method for liquid egg with long preservation period, relating to the application of lysozyme, in particular to a producing method of the liquid egg.
长保存期液态蛋的制备方法，它涉及一种溶菌酶的应用，特别是涉及一种液态蛋的制作方法。
The invention relates to a preparation method for liquid egg with long preservation period, relating to the application of lysozyme, in particular to a producing method of the liquid egg.
长保存期液态蛋的制备方法，它涉及一种溶菌酶的应用，特别是涉及一种液态蛋的制作方法。
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