- You are here:
-
-
All publications
- Development of a green process for eggshell decontamination via electro-nanospraying techniques
All publications from your selection
Development of a green process for eggshell decontamination via electro-nanospraying techniques
Authors: Shiva Aminian, Myra Martel, Brooke Thompson, Lifeng Zhang, Shelley Kirychuk, Karen Schwean-Lardner
Identifier: CSBE22154
Download file:
Published in: CSBE-SCGAB Technical Conferences » AGM Charlottetown 2022
Download RAW file:
DOI:
Description: Eggs and egg products are a valuable foodstuff for humans due to their high nutritional value, however, eggs can also act as a carrier for pathogens. Hence, development of a technique to reduce eggshell surface pathogen contamination and preserve the eggs’ constituents from damage would be beneficial. This work aimed to develop an electro-nanospray technique as a surface disinfection technique for eggshells. Highly-charged water nanodroplets, termed as engineered water nanodroplets (EWNS), are generated from the electro-nanospray technique. The EWNS are loaded with reactive oxygen species (ROS), which are responsible for microbial effects. In this work, the efficacy of EWNS under various applied voltages and treatment times (2.5, 5.0, 7.5, 10.0 and 15.0-min) against Escherichia coli inoculated on the eggshell surface was investigated in triplicate. The electrospray setup consists of 16 capillary needles attached to an aluminum plate. The water flow rate was maintained at 1 µL/min for each needle and the distance between the tip of the needles and the counter electrode was 1 cm. The results show a 1.01 log reduction (90.0%) at -5kV and up to 1.82 log reduction (98.4%) at -6kV after 15.0 minutes of treatment. The results also show that higher applied voltage resulted in a higher log reduction. Statistical analysis of physical measurements (eggshell specific gravity, eggshell thickness, albumen pH, yolk index, and Haugh unit) demonstrated that there were no significant negative effects on egg quality with the EWNS treatment. Our preliminary results show promise of employing EWNS as a green process for eggshell decontamination.
Keywords: Electro-nanospray, Engineered water nanostractures, Escherichia coli, Microbial inactivation
Résumé:
Mots-clés:
Citation:
Volume:
Issue:
Pages -
Contributor:
Date: 2022-07-24
Technical field:
Conference name: CSBE/SCGAB 2022 Annual Conference, Charlottetow, PEI, 24-27 July 2022.
Session name: Food and Bioprocessing3
Other information:
Type: Text.Abstract
Format:
Publication type: Presentation
Source:
Relation:
Coverage: Canada
Language 1: en
Language 2:
Rights: Canadian Society for Bioengineering
Notes:
Other files:
DOI:
Description: Eggs and egg products are a valuable foodstuff for humans due to their high nutritional value, however, eggs can also act as a carrier for pathogens. Hence, development of a technique to reduce eggshell surface pathogen contamination and preserve the eggs’ constituents from damage would be beneficial. This work aimed to develop an electro-nanospray technique as a surface disinfection technique for eggshells. Highly-charged water nanodroplets, termed as engineered water nanodroplets (EWNS), are generated from the electro-nanospray technique. The EWNS are loaded with reactive oxygen species (ROS), which are responsible for microbial effects. In this work, the efficacy of EWNS under various applied voltages and treatment times (2.5, 5.0, 7.5, 10.0 and 15.0-min) against Escherichia coli inoculated on the eggshell surface was investigated in triplicate. The electrospray setup consists of 16 capillary needles attached to an aluminum plate. The water flow rate was maintained at 1 µL/min for each needle and the distance between the tip of the needles and the counter electrode was 1 cm. The results show a 1.01 log reduction (90.0%) at -5kV and up to 1.82 log reduction (98.4%) at -6kV after 15.0 minutes of treatment. The results also show that higher applied voltage resulted in a higher log reduction. Statistical analysis of physical measurements (eggshell specific gravity, eggshell thickness, albumen pH, yolk index, and Haugh unit) demonstrated that there were no significant negative effects on egg quality with the EWNS treatment. Our preliminary results show promise of employing EWNS as a green process for eggshell decontamination.
Keywords: Electro-nanospray, Engineered water nanostractures, Escherichia coli, Microbial inactivation
Résumé:
Mots-clés:
Citation:
Volume:
Issue:
Pages -
Contributor:
Date: 2022-07-24
Technical field:
Conference name: CSBE/SCGAB 2022 Annual Conference, Charlottetow, PEI, 24-27 July 2022.
Session name: Food and Bioprocessing3
Other information:
Type: Text.Abstract
Format:
Publication type: Presentation
Source:
Relation:
Coverage: Canada
Language 1: en
Language 2:
Rights: Canadian Society for Bioengineering
Notes:
Other files:
©
2024
CSBE-SCGAB