Changes in physico-chemical and functional properties of liquid egg white by ohmic heating process

被引：0
作者：
Balakrishnan, M. [1 ]
Prasanna, A. Lilly [1 ]
Ramalakshmi, A. [1 ]
Priya, V. Vishnu [1 ]
Preetha, P. [1 ]
Thangavel, K. [1 ]
机构：
[1] Tamil Nadu Agr Univ, Dept Food Proc Engn, Coimbatore 641003, Tamil Nadu, India
来源：
BMC CHEMISTRY | 2024年 / 18卷 / 01期
关键词：
Liquid egg white; Pasteurization; Ohmic heating system; Physicochemical properties; Functional properties; RHEOLOGICAL PROPERTIES; COLOR CHANGES; DEGRADATION;
D O I：
10.1186/s13065-024-01336-7
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
In the present study, ohmic heating system was developed for the pasteurization of liquid egg white. A batch reactor system was designed with a capacity of 100 ml and operated at varied gradients of voltage (20, 15, 10 V/cm), frequencies (10, 55, 100 Hz), holding times (1, 2.5, 4 min) at two different waveforms (sine and square). The treated liquid egg white was evaluated for validation parameters viz., heating rate, turbidity, soluble protein content, foaming capacity, and foaming stability. The viscosity of ohmically treated egg white was observed by subjecting the egg white to the shear rate ranges from 0.167 to 68 (s-1) where the viscosity decreased as the shear rate increased. The ohmic heating process variables were optimized using the Box-Behnken design and had a significant effect (P < 0.005) on the responses. The optimized parameters 17.93 V/cm voltage gradient, 10 Hz frequency, and 1.6 min holding time for sine waveform resulted in 19.6 degrees C/min heating rate, 0.01 turbidity, 98.35% soluble protein, 405.68% foaming capacity, and 31.84% foaming stability with the highest desirability of 78% of liquid egg white. The model developed from the dataset of this design can be used for predicting the responses within the limits of process variables.
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页数：16
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