Sterilization of Scrambled Eggs in Military Polymeric Trays by Radio Frequency Energy

y combat y combat y combat rations. Novel thermal processes based on radio frequency (RF) energy can shorten the heating time and reduce rations. Novel thermal processes based on radio frequency (RF) energy can shorten the heating time and reduce rations. Novel thermal processes based on radio frequency (RF) energy can shorten the heating time and reduce rations. Novel thermal processes based on radio frequency (RF) energy can shorten the heating time and reduce rations. Novel thermal processes based on radio frequency (RF) energy can shorten the heating time and reduce overheating. This technology was explored to produce shelf-stable egg products for combat ration development. overheating. This technology was explored to produce shelf-stable egg products for combat ration development. overheating. This technology was explored to produce shelf-stable egg products for combat ration development. overheating. This technology was explored to produce shelf-stable egg products for combat ration development. overheating. This technology was explored to produce shelf-stable egg products for combat ration development. Clostridium spor Clostridium spor Clostridium spor Clostridium spor Clostridium sporogenes (PA 3679) spor A 3679) spor A 3679) spor A 3679) spor A 3679) spores were used as a surr e used as a surr e used as a surr e used as a surr e used as a surrogate to v ogate to v ogate to v ogate to v ogate to validate the RF ster alidate the RF ster alidate the RF ster alidate the RF ster alidate the RF sterilization pr results of the microbial challenge study showed that microbial destruction from the RF process agreed with results of the microbial challenge study showed that microbial destruction from the RF process agreed with results of the microbial challenge study showed that microbial destruction from the RF process agreed with results of the microbial challenge study showed that microbial destruction from the RF process agreed with sterilization values calculated from time-temperature data measured at the cold spot in the treated trays. A sterilization values calculated from time-temperature data measured at the cold spot in the treated trays. A sterilization values calculated from time-temperature data measured at the cold spot in the treated trays. A sterilization values calculated from time-temperature data measured at the cold spot in the treated trays. A sterilization values calculated from time-temperature data measured at the cold spot in the treated trays. A comparison of RF- and retort-treated scrambled eggs showed significant differences in the degree of lightness comparison of RF- and retort-treated scrambled eggs showed significant differences in the degree of lightness comparison of RF- and retort-treated scrambled eggs showed significant differences in the degree of lightness comparison of RF- and retort-treated scrambled eggs showed significant differences in the degree of lightness comparison of RF- and retort-treated scrambled eggs showed significant differences in the degree of lightness ( ( ( ( (L*) and redness ( *) and redness ( *) and redness ( *) and redness ( *) and redness (a*). RF-processed egg was less brown compared with conventional retorted eggs. Retort treatment *). RF-processed egg was less brown compared with conventional retorted eggs. Retort treatment *). RF-processed egg was less brown compared with conventional retorted eggs. Retort treatment *). RF-processed egg was less brown compared with conventional retorted eggs. Retort treatment *). RF-processed egg was less brown compared with conventional retorted eggs. Retort treatment of fully cooked scrambled eggs had higher hardness, springiness, and smaller cohesiveness than RF-treated samples. of fully cooked scrambled eggs had higher hardness, springiness, and smaller cohesiveness than RF-treated samples. of fully cooked scrambled eggs had higher hardness, springiness, and smaller cohesiveness than RF-treated samples. of fully cooked scrambled eggs had higher hardness, springiness, and smaller cohesiveness than RF-treated samples. of fully cooked scrambled eggs had higher hardness, springiness, and smaller cohesiveness than RF-treated samples. This study suggests that RF thermal processes can produce safe, shelf-stable sterilized scrambled eggs for both This study suggests that RF thermal processes can produce safe, shelf-stable sterilized scrambled eggs for both This study suggests that RF thermal processes can produce safe, shelf-stable sterilized scrambled eggs for both This study suggests that RF thermal processes can produce safe, shelf-stable sterilized scrambled eggs for both This study suggests that RF thermal processes can produce safe, shelf-stable sterilized scrambled eggs for both military and civilian uses. military and civilian uses. military and civilian uses. military and civilian uses. military and civilian uses. K K K K Keywor eywor eywor eywor eywords: dielectr