Changes in physico-chemical and functional properties of liquid egg white by ohmic heating process

Changes in physico-chemical and functional properties of liquid egg white by ohmic heating process

Abstract In the present study, ohmic heating system was developed for the pasteurization of liquid egg white. A batch reactor system was designed with a capacity of 100 ml and operated at varied gradients of voltage (20, 15, 10 V/cm), frequencies (10, 55, 100 Hz), holding times (1, 2.5, 4 min) at tw...

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Bibliographic Details
Main Authors: M. Balakrishnan, A. Lilly Prasanna, A. Ramalakshmi, V. Vishnu Priya, P. Preetha, K. Thangavel
Format: Article
Language:English
Published: BMC 2024-12-01
Series:BMC Chemistry
Subjects:
Liquid egg white
Pasteurization
Ohmic heating system
Physicochemical properties
Functional properties
Online Access:https://doi.org/10.1186/s13065-024-01336-7
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https://doi.org/10.1186/s13065-024-01336-7

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