Figures & data
Figure 1 Schmetic diagram of the experimental set up in an applicator tube.
Figure 2 Effect of RF-heating on water medium and egg white dispersions at constant power level.
Figure 3 Typical rheogram of RF-heated egg white dispersion.
Figure 4 Effect of concentration on elastic and viscous modulus of RF-heated egg white dispersion at 1 Hz and 180 seconds heating (1: 2.5, 2: 5, 3: 7.5, 4: 10, 5: 12.5%).
Figure 5 Effect of concentration on complex viscosity of RF-treated egg white dispersions at 20°C.
Figure 6 Effect of heating time on elastic and viscous modulus of RF treated 7.5% egg white dispersion at pH 7.
Figure 7 Comparison of rheological parameters of RF heating only with RF heating-holding.
Figure 8 Effect of heating rate on phase angle of 10% egg white dispersions.
Figure 9a Comparison of conventional heating rate with RF heating on elastic modulus.
Figure 9b Effect of conventional heating rate and time over RF heating on complex viscosity of 10% egg white at 20°C.
Figure 10 Effect of pH on clastic and viscous modulus of 10% egg white dispersions heated for 150 seconds.
Figure 11a Effect of temperature on dielectric properties of 10% egg white dispersion.
Figure 11b Changes in the dielectric constants at 50–92°C of 10% egg white dispersion at 200, 915, and 2450 MHz.
Figure 12 Effect of pH on dielectric parameters of 10% egg white dispersion at 80°C.
Figure 13 DSC thermograms of egg white dispersions: a. Control sample (12.5% at pH 7); b. 10%, pH 9 and 60 seconds; c. 5%, pH 5 and 90 seconds; d. 7.5%, pH 11 and 120 seconds; e. 7.5%, pH 3 and 120 seconds; f. 7.5%, pH 7 and 150 seconds.
Figure 14 SDS-PAGE results of RF and convention heating of egg white dispersions (10%); 1- standard; 2-control sample; RF heating:3–60 seconds; 4–90 seconds; 5–120 seconds; 6–150 seconds; 7–180 seconds; Convention heating: 8-non-RF heating 180 seconds and 9-non-RF heating 60 seconds.
