Ohmic processing of liquid whole egg, white egg and yolk

Hosain Darvishi, Mohmmad Hadi Khoshtaghaza, Mohammad Zarein, Mohsen Azadbakht

Abstract


The Ohmic heating rate of a food is highly influenced by its electrical conductivity. In this study, electrical
conductivities, colour changes and system performance of liquid whole egg, white egg and yolk were determined on a
laboratory scale static Ohmic heater by applying 30 V/cm voltage gradient. The samples were heated from room temperature
through to pasteurization temperature (19 – 60℃). In all cases, the linear temperature dependent electrical conductivity
relations were obtained. Conductivity measurements of liquid egg indicated that white egg is highly conductive compared to
yolk and whole egg. The system performance coefficients for liquid egg samples were in the range of 0.814 to 0.857. Ohmic
heating revealed better colour values from the values of heated samples for convectional heating.

Keywords: egg, Ohmic heating, electrical conductivity, colour


Keywords


egg, Ohmic heating, electrical conductivity, colour

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