Sucrose fatty acid ester is a modern, non-toxic, and odorless food preservative and additive that has gained popularity in recent years. When applied to fresh eggs, it forms a thin, protective film on the eggshell surface. This film helps reduce moisture loss and slows down the respiration process of the egg, effectively extending its shelf life. The treatment method involves placing fresh eggs into a basket and then submerging the basket into a 1% solution of sucrose fatty acid ester for about two seconds. After removal, the eggs are allowed to air dry before being stored in a well-ventilated room. There's no need to turn the eggs during storage, and this method can preserve eggs for up to six months at room temperatures below 25°C. Even when temperatures rise above 30°C, this technique can still keep two eggs fresh for a considerable time.
Besides this method, there are various other preservation techniques, such as nitrogen flushing, carbon dioxide gas treatment, and many others developed based on local conditions and resources. However, these methods can generally be categorized into four main types: coating film, soaking, modified atmosphere (steamed smoke), and refrigeration. Regardless of the method used or the type of preservative applied, all effective preservation techniques must follow six fundamental principles. These principles ensure both the safety and quality of the preserved eggs:
1. It should effectively kill microorganisms present on the eggshell or inhibit their growth within the egg.
2. It must prevent external microorganisms from penetrating the egg.
3. The substance used must be safe for human consumption, with no toxic effects or side effects, and should not cause environmental or social pollution.
4. The physical and chemical properties of the egg yolk and white should remain stable, preserving the nutritional value and quality of the egg.
5. After long-term storage, the air cell inside the egg should not expand excessively.
6. The cost should be low, the materials should be easily accessible, and the overall preservation effect should be satisfactory.
These guidelines help ensure that egg preservation remains both practical and safe for consumers.
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Laparoscopic instruments are medical devices used in minimally invasive procedures. These instruments are designed to be inserted through small incisions in the body, allowing surgeons to operate with less pain, scarring, and recovery time than traditional open surgery.
Advantages of Laparoscopic Instruments:
1. Smaller incisions: Laparoscopic instruments allow the use of smaller incisions, reducing scarring, pain and recovery time.
2. Improved visualization: Laparoscopic instruments provide a better view of the surgical site, allowing for more precise and accurate surgical procedures.
3. Reduced risk of infection: Compared with traditional open surgery, laparoscopic surgery usually has a lower risk of infection.
4. Reduced blood loss: Laparoscopic instruments are designed to minimize tissue trauma, thereby reducing blood loss during surgery.
5. Faster recovery: Compared with traditional open surgery, laparoscopic surgery usually has a faster recovery time, allowing patients to return to normal activities sooner.
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