Maintaining functional properties of shell eggs by ultrasound treatment


CANER C. , YÜCEER M.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.95, ss.2880-2891, 2015 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 95 Konu: 14
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1002/jsfa.7029
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Sayfa Sayıları: ss.2880-2891

Özet

BACKROUNDUltrasonic treatment is an emerging technique that could be an alternative to existing thermal processing techniques in foods. Ultrasonic treatments may also be used to extend the shelf life of egg during storage period in ambient temperature. The effectiveness of ultrasound treatment with different power levels (200 W, 300 W, 450 W) and treatment times (2 min and 5 min) was evaluated for enhancing the functional properties of eggs during storage at 24 degrees C for 6 weeks.