Du. Lee et al., Evaluation of processing criteria for the high pressure treatment of liquid whole egg: Rheological study, FOOD SCIENC, 32(5), 1999, pp. 299-304
Citations number
19
Categorie Soggetti
Food Science/Nutrition
Journal title
FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE
High pressure treatment criteria considering egg protein coagulation were i
nvestigated as a first step of processing optimization for high pressure tr
eatment of liquid whole egg (LWE). The degree of egg protein coagulation as
a result of pressure treatment is presented in term of the excess work of
structure breakdown using steady shear analysis. No coagulation could be id
entified at 100 and 150 MPa until 3 600 s at 5 and 25 degrees C. With incre
asing pressure under isothermal conditions the starting point of coagulatio
n (lag phase) was shortened and the rate of coagulation was increased. At 4
5 degrees C, coagulation was detected at 100 and 150 MPa. At pressures exce
eding 250 MPa, coagulation occurred almost instantaneously, without any lag
phase. The equivalent lines of pressure induced coagulation are provided a
t three different temperatures (5, 25 and 45 degrees C). Below the line of
Delta W = 5.0 kJ/m(3), rheological properties of processed LWE were compara
ble to that of fresh LWE and it is desirable to conduct high pressure treat
ment under this criteria.