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

M Balakrishnan1, A Lilly Prasanna2, A Ramalakshmi2

  • 1Department of Food Process Engineering, Tamil Nadu Agricultural University, Coimbatore, 641003, Tamil Nadu, India. bala_tnau@tnau.ac.in.

BMC Chemistry
|December 19, 2024
PubMed
Summary

Ohmic heating effectively pasteurizes liquid egg white, optimizing parameters like voltage and frequency. This method preserves key quality attributes such as soluble protein and foaming capacity, offering a viable alternative to traditional pasteurization.

Keywords:
Functional propertiesLiquid egg whiteOhmic heating systemPasteurizationPhysicochemical properties

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