A New Method of Freezing Eggs in the Shell and Its Possibilities for Further Application on Freezing Foods in General
- 18 February 1949
- journal article
- research article
- Published by American Association for the Advancement of Science (AAAS) in Science
- Vol. 109 (2825) , 171-173
- https://doi.org/10.1126/science.109.2825.171
Abstract
A method of freezing eggs in the shell has been developed by the author. These eggs are suitable for home as well as commercial use. The process consists of removing 2-3% of water from the egg and freezing at 20[degree]F under vacuum. The treatment does not affect the quality of the eggs except to improve the whipping quality of the white. The loss of weight during storage is less than untreated eggs.Keywords
This publication has 2 references indexed in Scilit:
- DRIP AS A CONSTANT FOR QUALITY CONTROL OF FROZEN FOODSJournal of Food Science, 1947
- OSMOTIC ACTIVITY IN THE EGG OF THE COMMON FOWL.1Journal of the American Chemical Society, 1912