The Effect of Ultrasonic Treatment on Some Functional Properties of Egg White.
 This work studied the effect of treatment with a high frequency ultrasound bath (40 kHz and a power of 80 W.) on the pH, foaming capacity and stability of the foam of the white of hens eggs (sample 1/120 hours post laying and sample 2/24 hours post laying). Exposure time was at varied intervals...
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| Format: | Article |
| Language: | English |
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Universidad del Zulia
2009-07-01
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| Series: | Revista Científica |
| Online Access: | http://www.produccioncientificaluz.org/index.php/cientifica/article/view/15434 |
| _version_ | 1811163168994492416 |
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| author | Victor Manuel Gélvez-Ordoñez Franklin Mendoza-Galvis Javier Orlando Delgado |
| author_facet | Victor Manuel Gélvez-Ordoñez Franklin Mendoza-Galvis Javier Orlando Delgado |
| author_sort | Victor Manuel Gélvez-Ordoñez |
| collection | DOAJ |
| description | Â This work studied the effect of treatment with a high frequency ultrasound bath (40 kHz and a power of 80 W.) on the pH, foaming capacity and stability of the foam of the white of hens eggs (sample 1/120 hours post laying and sample 2/24 hours post laying). Exposure time was at varied intervals of 0, 5, 10 and 15 mins at 20°C. The samples were stored in refrigeration at 4°C for 3 days. The comparative study of the data was carried out using variance analysis(ANOVA) and surface response analysis (RSA); where it was found that the pH did not show any significant changes(P |
| first_indexed | 2024-04-10T06:40:36Z |
| format | Article |
| id | doaj.art-52e27b360d6a49478c8ab6053f0adaf8 |
| institution | Directory Open Access Journal |
| issn | 0798-2259 2521-9715 |
| language | English |
| last_indexed | 2024-04-10T06:40:36Z |
| publishDate | 2009-07-01 |
| publisher | Universidad del Zulia |
| record_format | Article |
| series | Revista Científica |
| spelling | doaj.art-52e27b360d6a49478c8ab6053f0adaf82023-02-28T15:27:35ZengUniversidad del ZuliaRevista Científica0798-22592521-97152009-07-01191The Effect of Ultrasonic Treatment on Some Functional Properties of Egg White.Victor Manuel Gélvez-Ordoñez0Franklin Mendoza-Galvis1Javier Orlando Delgado2University of PamplonaUniversity of PamplonaUniversity of Pamplona This work studied the effect of treatment with a high frequency ultrasound bath (40 kHz and a power of 80 W.) on the pH, foaming capacity and stability of the foam of the white of hens eggs (sample 1/120 hours post laying and sample 2/24 hours post laying). Exposure time was at varied intervals of 0, 5, 10 and 15 mins at 20°C. The samples were stored in refrigeration at 4°C for 3 days. The comparative study of the data was carried out using variance analysis(ANOVA) and surface response analysis (RSA); where it was found that the pH did not show any significant changes(Phttp://www.produccioncientificaluz.org/index.php/cientifica/article/view/15434 |
| spellingShingle | Victor Manuel Gélvez-Ordoñez Franklin Mendoza-Galvis Javier Orlando Delgado The Effect of Ultrasonic Treatment on Some Functional Properties of Egg White. Revista Científica |
| title | The Effect of Ultrasonic Treatment on Some Functional Properties of Egg White. |
| title_full | The Effect of Ultrasonic Treatment on Some Functional Properties of Egg White. |
| title_fullStr | The Effect of Ultrasonic Treatment on Some Functional Properties of Egg White. |
| title_full_unstemmed | The Effect of Ultrasonic Treatment on Some Functional Properties of Egg White. |
| title_short | The Effect of Ultrasonic Treatment on Some Functional Properties of Egg White. |
| title_sort | effect of ultrasonic treatment on some functional properties of egg white |
| url | http://www.produccioncientificaluz.org/index.php/cientifica/article/view/15434 |
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