title: Novel Radiofrequency-Assisted Thermal Processing Improves the Gelling Properties of Standard Egg White Powder.
abstract: Effect of radiofrequency (RF)-assisted thermal processing on quality and functional properties of high-foaming standard egg white powder (std. EWP, pH approximately 7.0) was investigated and compared with traditional processing (heat treatment in a hot room at 58 °C for at least 14 d). The RF-assisted thermal treatments were selected to meet the pasteurization requirements and to improve the functional properties of the std. EWP. The treatment conditions were: RF heating to 60, 70, 80, and 90 °C followed by holding in a hot air oven at those temperatures for different periods ranging from 4 h at 90 °C to 72 h at 60 °C. The quality (color and solubility) and functional properties (foaming properties: foaming capacity and foam stability; and gelling properties: water holding capacity and gel-firmness) of the std. EWP were investigated. RF-assisted thermal processing did not affect the color and solubility of std. EWP at any of the treatment conditions. In general, the foaming and gelling properties of RF-assisted thermally processed std. EWP increased with an increase in temperature and treatment duration. The optimal RF-assisted treatment conditions to produce std. EWP with similar functional properties as the traditionally processed (hot room processed) std. EWP were 90 °C for ≥8 h. These optimal conditions were similar to those for high gel egg white powder (HG-EWP, pH approximately 9.5). The RF-assisted thermal pasteurization improved the gelling properties of std. EWP to the levels of HG-EWP, leading to newer applications of this functionally improved safe product. The RF-assisted thermal processing allows the processor to produce a HG-EWP from std. EWP subsequent to processing while simultaneously pasteurizing the product, thus assuring the product safety.
authors: Biological Systems Engineering Dept, Univ. of Nebraska-Lincoln, Lincoln, Nebraska.
authors: Sreenivasula Reddy
authors: SR
authors: Boreddy
authors: Dept. of Poultry Science, Univ. of Georgia, Athens, GA, U.S.A.
authors: Harshavardhan
authors: H
authors: Thippareddi
authors: Food Science and Technology Dept, Univ. of Nebraska-Lincoln, Lincoln, Nebraska.
authors: Glenn
authors: G
authors: Froning
authors: Biological Systems Engineering Dept, Univ. of Nebraska-Lincoln, Lincoln, Nebraska.|Food Science and Technology Dept, Univ. of Nebraska-Lincoln, Lincoln, Nebraska.
authors: Jeyamkondan
authors: J
authors: Subbiah
mesh_terms: D003116:Color; D004527:Egg Proteins / Q000737:chemistry*; D004529:Egg White / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D005782:Gels; D006358:Hot Temperature; D006801:Humans; D011208:Powders; D011846:Radio Waves; D012995:Solubility; D014867:Water
chemical_list: D004527:Egg Proteins; D005782:Gels; D011208:Powders; D014867:Water
keywords: RF-assisted thermal processing; foam stability; foaming capacity; gel-firmness; solubility