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Novel Radiofrequency‐Assisted Thermal Processing Improves the Gelling Properties of Standard Egg White Powder
Author(s) -
Boreddy Sreenivasula Reddy,
Thippareddi Harshavardhan,
Froning Glenn,
Subbiah Jeyamkondan
Publication year - 2016
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.13239
Subject(s) - egg white , pasteurization , materials science , solubility , dielectric heating , thermal stability , chemical engineering , chemistry , food science , optoelectronics , organic chemistry , dielectric , engineering
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.