The Effect of Concentrated Microwave Field (CMF) on Selected Physical and Rheological Properties of Liquid Egg Products

The Effect of Concentrated Microwave Field (CMF) on Selected Physical and Rheological Properties of Liquid Egg Products

Concentrated microwave field (CMF) is the technology for preserving liquid food products, where the preservation factor is both a nonthermal effect and a moderate thermal effect. The term “concentrated microwave field” is traditionally used in Poland and is the equivalent to “single-mode-type microw...

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Bibliographic Details
Main Authors: Maciej Oziembłowski, Agnieszka Nawirska-Olszańska, Damian Maksimowski, Magdalena Trenka, Artur Break, Dominika Kulig, Anna Miernik
Format: Article
Language:English
Published: MDPI AG 2021-02-01
Series:Applied Sciences
Subjects:
concentrated microwave field
liquid whole eggs
yolk
albumen
response surface methodology
Online Access:https://www.mdpi.com/2076-3417/11/4/1832

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