The effect of concentrated microwave field (Cmf) on selected physical and rheological properties of liquid egg products

Abstract

Concentrated microwave field (CMF) is the technology for preserving liquid food products, where the preservation factor is both a nonthermal effect and a moderate thermal effect. The term “concentrated microwave field” is traditionally used in Poland and is the equivalent to “single-mode-type microwave heating”. The aim of the research was to determine selected physical and rheological properties of liquid egg white, liquid yolk and liquid whole eggs (LWE) after CMF treatment. It was found that both the amount of energy supplied to the system and the intervals between CMF pulses had a statistically significant impact on the analyzed properties of liquid egg raw materials. In industrial practice, it would be recommended to use lower CMF treatment (at the level of 2.2–2.6 kJ) for the yolk, medium (3.2–3.6 kJ) for egg white and higher (4.0–4.4 kJ) for the liquid whole eggs. The “response surface” models presented in the paper may have a practical application in determining the influence of individual technological parameters on the final quality of various liquid food products.