The aim of this work was to study the effects of different ohmic heating conditions on color, rheology, foaming, and gelling properties of whole egg. Industrial products treated by conventional heat pasteurization and the corresponding raw materials were also evaluated. Ohmic treatments accomplished in a static cell (65.5 °C × 3 min, 70 °C × 1 min, and 67 °C × 4.5 min) increased whole egg apparent viscosity (up to 190%), but also foam overrun (up to 28%) and gel hardness (up to 15%). The performance improvement was confirmed by treatments carried out in a continuous pilot plant (71 °C × 0.6 min, 68 °C × 1.4 min) and the products resulted stable during storage at 4 °C for 30 days. In conclusion, this study demonstrated that ohmic heating is a suitable alternative to conventional pasteurization. Low temperature treatments are preferable to avoid possible rheological issues due to protein denaturation.

Industrial relevance

Whole egg is a protein ingredient with multiple technological properties, used in many foods. Due to safety reasons, food manufacturers often use pasteurized liquid egg products, microbiologically safer and easier to handle with respect to shell eggs. In order to satisfy the required sanitary levels for liquid egg products, thermal pasteurization treatments are needed. However, since egg proteins are very sensitive to high temperatures, attention must be paid to avoid coagulation entailing deleterious effects against egg quality. In this study, different ohmic heating treatments were evaluated as milder alternatives to conventional pasteurization. The lab- and pilot-scale experiments and the subsequent statistical analyses of the obtained results contributed to assess the effects of the different ohmic treatments on technological features (e.g. color, rheology, foaming, and gelling properties) of liquid whole egg. This study demonstrated that ohmic heating is a suitable technology for whole egg treatment, paving the way for new opportunities in order to produce safe food ingredients with improved technological functionalities.

中文翻译：

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欧姆加热对全蛋工艺性能的影响

这项工作的目的是研究不同的欧姆加热条件对整蛋的颜色，流变性，起泡性和胶凝特性的影响。还评估了通过常规热巴氏灭菌处理的工业产品以及相应的原材料。在静态电池中进行的欧姆处理（65.5°C×3分钟，70°C×1分钟和67°C×4.5分钟）增加了整蛋的表观粘度（高达190％），但泡沫超限（高达28％） ％）和凝胶硬度（最高15％）。通过在连续中试工厂中进行的处理（71°C×0.6分钟，68°C×1.4分钟）证实了性能的提高，并且产品在4°C下储存30天的结果稳定。总之，这项研究表明，欧姆加热是常规巴氏灭菌法的合适替代品。

行业相关性

全蛋是一种具有多种技术特性的蛋白质成分，用于许多食品中。出于安全原因，食品制造商通常使用经过巴氏消毒的蛋液产品，该蛋液在微生物学上相对于带壳蛋更安全且更易于处理。为了满足蛋液产品所需的卫生水平，需要进行热巴氏灭菌处理。但是，由于鸡蛋蛋白对高温非常敏感，因此必须注意避免凝结对鸡蛋质量造成有害影响的凝结。在这项研究中，对不同的欧姆热处理进行了评估，以作为常规巴氏灭菌法的较温和替代方案。实验室规模和中试规模的实验以及对所得结果的后续统计分析有助于评估不同欧姆处理对技术特征的影响（例如，液体全蛋的颜色，流变性，起泡性和胶凝性）。这项研究表明，欧姆加热是一种适合全蛋处理的技术，为生产具有改进的技术功能的安全食品配料铺平了新的机会。