Gelation and ultrasonic hysteresis in egg white

Abstract

Ultrasonic absorption and velocity were measured at 3 MHz in egg white gel. An increase in absorption and a decrease in velocity were observed with time lapse at several aging temperatures ranging from 60 to 80ŶC. Hysteresis phenomenon was also observed by varying the aging temperature as a parameter. This phenomenon is associated with the memorizing effect of the network structure of protein of the gel. It is demonstrated that the ultrasonic technique is useful for monitoring the gelation process. © 1987 IOP Publishing Ltd.