Using Response Surface Analysis to Optimize the Quality of Ultrapasteurized Liquid Whole Egg

Poultry Science

Volumn 77, Issue 3, 1998, Pages 468-474

  Dawson, P L ^a   Martinez Dawson, R ^a  

^a CLEMSON UNIVERSITY   (United States)

Author keywords

Liquid whole egg; Response surface analysis; Ultrapasteurization

Indexed keywords

AMYLASE; EGG PROTEIN;

ANALYSIS OF VARIANCE; ARTICLE; COOKING; EGG; FOOD HANDLING; FOOD PRESERVATION; STANDARD; STATISTICAL MODEL; VISCOSITY;

ALPHA-AMYLASE; ANALYSIS OF VARIANCE; COOKERY; EGG PROTEINS; EGGS; FOOD HANDLING; FOOD PRESERVATION; MODELS, STATISTICAL; VISCOSITY;

EID: 0032014476     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/77.3.468     Document Type: Article

References (18)

1. Baldwin, R. E., 1986. Functional properties in foods. Page 246 in: Egg Science and Technology. W. J. Stadelman and O. J. Cotterill, ed. AVI Publishing Co., Westport, CT.
2. Bowerman, B. L., R. T. O'Connell, and D. A. Dickey, 1986. Comparing regression models using various criteria. Pages 329-331 in: Linear Statistical Models: An Applied Approach. Duxbury Press, Boston, MA.
3. Brooks, J., 1962. Alpha-amylase in whole egg and its sensitivity to pasteurization temperatures. J. Hyg. 60:145-151.
4. Chen, J., C. Lee, and C. Crapo, 1993. Linear Programming and response surface methodology to optimize surimi gel texture. J. Food Sci. 58:535-538.
5. Cunningham, F. E., 1986. Egg product pasteurization. Page 161 in: Egg Science and Technology. W. J. Stadelman and O. J. Cotterill, ed. AVI Publishing Co., Wesrport, CT.
6. Daniel, C., and F. S. Wood, 1980. Selection of independent variables. Pages 86-88 in: Fitting Equations to Data: Computer Analysis of Multifactor Data. John Wiley and Sons, New York, NY.
7. Gontard, N., S. Guilbert, and J.-L. Cuq, 1992. Edible wheat gluten films: influence of the main process variables on film properties using response surface methodology. J. Food Sci. 57:190-195, 199.
8. Hamid-Samimi, M. H., K. R. Swartzel, and H. R. Ball, Jr., 1984. Flow behavior of liquid whole egg during thermal treatments. J. Food Sci. 49:132-136.
9. Herald, T. J., and D. M. Smith, 1989. Functional properties and composition of liquid whole egg proteins as influenced by pasteurization and frozen storage. Poultry Sci. 68: 1461-1469.
10. Hocking, R. R., 1976. The analysis and selection of variables in linear regression. Biometrics 32:1-49.
11. Jackson, J., M. Bourne, and J. Barnard, 1996. Optimization of blanching for crispness of banana chips using response surface methodology. J. Food Sci. 61:165-166.
12. Kitagawa, R., R. Bruns, and T. DeMenezes, 1994. Optimizing the enzymatic masceration of foliole puŕee from heart pieces of heart of palm (Euterpe edulis Mart.) using response surface analysis. J. Food Sci. 59:845-848.
13. Martinez, R. M., P. L. Dawson, H. R. Ball, Jr., K. R. Swartzel, S. E. Winn, and F. G. Giesbrecht, 1995. The effect of ultrapasteurization with and without homogenization on the chemical, physical and functional properties of aseptically packaged liquid whole egg. Poultry Sci. 74:742-752.
14. Montgomery, D. C., and E. A. Peck, 1992. Variable selection and model building. Page 274 in: Introduction to Linear Regression Analysis. John Wiley and Sons, Inc., New York, NY.
15. Payawal, S. R., B. Lowe, and G. F. Stewart. 1946. Pasteurization of liquid egg products. II. Effects of heat treatments on appearance and viscosity. Food Res. 11:246-260.
16. Rawlings, J. O., 1988. Model development: selection of variables. Pages 183-184 in: Applied Regression: A Research Tool. Wadsworth and Brooks, Pacific Grove, CA.
17. SAS Institute, 1994. SAS® Users Guide. SAS Institute Inc., Cary, NC.
18. Scalzo, A. M., R. W. Dickerson, J. T. Peeler, and R. B. Read, Jr., 1970. The viscosity of egg and egg products. Food Technol. 24:113-119.