The food nutrition and safety testing technical team of the School of Food Science and Engineering, Shanxi Agricultural University has published a series of high-level research results in the field of non-thermal processing of agricultural products

In recent years, high-intensity ultrasound (HIU) has attracted widespread attention as a green, efficient, low-cost, and residue-free non-thermal processing technology to extract and improve protein processing properti.

The food nutrition and safety testing technical team first used ultrasonic-assisted enzymatic hydrolysis to treat egg yolk liqu.

Braised eggs and salted duck eggs, as traditional egg products in China, have the advantages of rich nutrition, unique flavor, convenience and portability, and are deeply loved by consume.

In view of the long curing cycle of traditional salted duck eggs and the adverse health effects of high sodium ions, the food nutrition and safety testing technical team used K+ to partially replace Na+ to prepare reduced-sodium salted duck eggs (RSSDE), using optimized After HIU conditioning, the curing cycle was shortened to 21 da.

Lecturer Yu Zhihui from our school is the first author of this series of papers, Professor Chen Yisheng is the corresponding author, Guo Haoran, a graduate student of 2021, Zhang Huirong and Liu Chen, undergraduates of 2018, participated in some research wo.

The links to the 3 papers are as follows:

Joint effects of enzymatic and high-intensity ultrasonic on the emulsifying properties of egg yo.

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High intensity ultrasound-assisted quality enhancing of the marinated egg: gel properties and in vitro digestion analys.

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Ultrasound accelerates pickling of reduced-sodium salted duck eggs: an insight into the effect on physicochemical, textural and structural properti.

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