Determination of pasteurization treatment of liquid whole egg by measuring physical and rheological properties of cake cream

Uysal, Reyhan S.
Şümnü, Servet Gülüm
The aim of this study is to determine whether liquid whole egg (LWE) is pasteurized by measuring the physical and rheological properties of cake cream. The applicability of the method was demonstrated on the creams prepared using unpasteurized and pasteurized LWE (ranging from 60 to 68 degrees C for 2 and 5 min). Foaming capacities (%) of the LWE samples were measured. Physical (specific gravity) and rheological properties (shear rate-shear stress and shear rate-viscosity) of the creams were measured. A statistically difference (decrease from 740 to 531) was found between the foaming capacity of unpasteurized and other LWE (pasteurized). The specific gravity of the control cream (containing unpasteurized LWE) was statistically found different from the other creams (containing pasteurized LWE) since it had more air bubbles. In addition, consistency index (K, decrease from 12.27 to 3.31 Pa.s(n)) and flow behavior index (n) of the control cream were found significantly different from the other creams due to the formation of less volume. A high correlation (r = .90) between the foaming capacity of LWE and consistency index of the cream was found. The results suggest that proposed method can be used as an alternative procedure to determine pasteurization treatment and foaming ability of LWE. Practical Applications Egg is one of the essential ingredients in cake batter formulation due to its ability to form foam. In recent years, liquid egg product (LEP) is more preferred thanks to its microbial safety and ease of use. On the other hand, LEP may damage the physical structure of bakery products because of the pasteurization treatment in LEP process. Pasteurization process may lead to a disruptive effect on foaming functions of egg proteins, which is ended in less volume of batter. Therefore, a practicable and reliable method is required to determine whether liquid egg is pasteurized or not. In present study, pasteurized liquid whole egg (LWE) could be determined by taking physical and rheological measurements of cake cream. In addition, a rapid and reliable analysis via rheological measurement of the cream can be proposed as an alternative to determine the foaming ability of egg.


Bayındırlı, Alev; YENICERI, A (Wiley, 1995-06-01)
The effect of temperature and soluble solids on nonenzymatic browning in clarified and concentrated apple juice was analyzed by response surface methodology. Color development at 20, 40 and 60 Brix and temperatures ranging from 70-90C were compared over a time range of 30-180 min. The browning reaction was found to be dependent on soluble solid content as well as on the reaction conditions such as temperature and time. The model combines the effect of temperature, soluble solids content and time on color ch...
Effects of heat-treated liquid whole egg on cake batter rheology and the quality of baked cake
Uysal, Reyhan Selin; Şümnü, Servet Gülüm; Boyaci, Ismail Hakki (Wiley, 2019-04-01)
The aim of the present study is to investigate the effects of heat-treated liquid whole egg (LWE) on cake batter rheology (shear rate-viscosity and shear rate-shear stress) and quality characteristics (moisture loss, color, porosity, texture, and specific volume) of baked cakes. LWE was pasteurized at different levels which were 60-68 degrees C for 2 and 5 min. Cake batter and baked cakes were prepared using both untreated and treated LWE, and rheological properties and quality characteristics were measured...
Bayındırlı, Levent A. (Wiley, 1992-01-01)
The effect of temperature and concentration on some of the thermophysical properties of apple juice was studied. Density and viscosity of apple juice at different sugar concentrations and temperature were utilized to derive a multiparameter model. The derived model satisfactorily represented the variation of density and viscosity of apple juice in the concentration and temperature ranges 14-39-degrees-Brix, 20-80 C, respectively.
Optimization of microwave- infrared roasting of hazelnut
Uysal, Nalan; Şümnü, Servet Gülüm; Şahin, Serpil (Elsevier BV, 2009-01-01)
In this study, the possibility of using microwave-infrared combination oven for roasting of hazelnut was investigated. in addition, regression models for the responses: L* value, a* value, textural properties and moisture content of hazelnuts were obtained and the optimum roasting conditions were determined by using response surface methodology. Conventionally roasted hazelnut at 150 degrees C for 20 min was considered for comparison. For hazelnuts, 2.5 min roasting time at 90% microwave power, 60% upper ha...
Determination of oil and moisture distribution in fried potatoes using magnetic resonance imaging
ISIK, Betul; Şahin, Serpil; Öztop, Halil Mecit (Wiley, 2018-10-01)
The objective of this study was to examine oil and moisture distribution in fried potatoes using Magnetic Resonance Imaging (MRI) as nondestructive technique and to establish a correlation between moisture content and oil content of fried potatoes with MRI results. In addition, it was aimed to evaluate the effects of frying time, predrying and precoating by hydroxyprophylmethylcellulose (HPMC) on moisture loss and oil uptake of the samples. Coating with HPMC was the best pretreatment to reduce oil uptake. S...
Citation Formats
R. S. Uysal, İ. H. BOYACI, and S. G. Şümnü, “Determination of pasteurization treatment of liquid whole egg by measuring physical and rheological properties of cake cream,” JOURNAL OF FOOD PROCESS ENGINEERING, pp. 0–0, 2019, Accessed: 00, 2020. [Online]. Available: