Sıvı Yumurta Ürünlerinin Ultrases Tekniği ile Muamelesi ve Fonksiyonel ile Reolojik Özelliklerinin Belirlenmesi

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Project Supported by Higher Education Institutions, 2015 - 2018

  • Project Type: Project Supported by Higher Education Institutions
  • Begin Date: December 2015
  • End Date: March 2018

Project Abstract

The goal of this Project was to observe the effect of ultrasound treatment on physico-chemical Properties and rheological behaviors of liquid whole egg (LWE). LWE samples were ultrasound treated with 150 and 375 W for 2 and 5 min of exposure times. The pH value, dry matter, foaming properties, headspace gas composition in the package, water activity and rheological behaviors of LWE samples were measured.


The results show that ultrasound treatment produced LWE with better physico-chemical (higher pH value, the lower CO2 composition in gas headspace) and functional properties (higher relative whipping capacity) with a better color appeal (higher L* value).