Effect of high pressure treatment on rheological characteristics of egg components

International Journal of Food Properties

Volumn 18, Issue 3, 2015, Pages 558-571

  Singh, Ajaypal ^a   Sharma, Monika ^a   Ramaswamy, H S ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

Central composite rotatable design (CCRD); Egg components; High pressure processing; Power law; Rheology

Indexed keywords

ELASTICITY; RHEOLOGY; SHEAR THINNING; SUPERCONDUCTING MATERIALS;

CENTRAL COMPOSITE DESIGNS; CENTRAL COMPOSITE ROTATABLE DESIGN; EGG COMPONENTS; HIGH PRESSURE PROCESSING; HIGH PRESSURE TREATMENTS; PARALLEL PLATE RHEOMETERS; POWER-LAW; RHEOLOGICAL CHARACTERISTICS;

HIGH PRESSURE EFFECTS;

EID: 84921324829     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2013.837063     Document Type: Article

References (33)

1. Ahmed, J.; Ramaswamy, H.S. Effect of high-hydrostatic pressure and temperature on rheological characteristics of glycomacropeptide. Journal of Dairy Science 2003, 86 (5), 1535-1540.
2. Al-Nabulsi, A.; Shaker, R.; Osaili, T.; Clark, S.; Harte, F.; Barbosa-Cánovas, G. Impact of high hydrostatic pressure and heat treatments on milk gel properties: A comparative rheological study. International Journal of Food Properties 2012, 15, 613-627.
3. Sivanandan, L.; Toledo, R.T.; Singh, R.K. Rheological and ultrastructural properties and particle size distribution of soymilk as affected by processing methods. International Journal of Food Properties 2010, 13, 580-598.
4. Alderton, G.; Ito, K.A.; Chen, J.K. Chemical manipulation of the heat resistance of Clostridium botulinum spores. Applied and Environmental Microbiology 1976, 31 (4), 492-498.
5. Oxen, P.; Knorr, D. (1993). Baroprotective effects of high solute concentrations against inactivation of Rhodotorula rubra. Lebensmittel-Wissenschaft und-Technologie 1993, 26 (3), 220-223.
6. Arroyo, G.; Sanz, P.D.; Préstamo, G. Effect of high pressure on the reduction of microbial populations in vegetables. Journal of Applied Microbiology 1997, 82 (6), 735-742.
7. Mussa, D.M.; Ramaswamy, H.S.; Smith, J.P. High-pressure destruction kinetics of Listeria monocytogenes on pork. Journal of Food Protection 1999, 62 (1), 40-45.
8. Denys, S.; Ludikhuyze, L.R.; Van Loey, A.M.; Hendrickx, M.E. Modeling conductive heat transfer and process uniformity during batch high pressure processing of foods. Biotechnology Progress 2000, 16 (1), 92-101.
9. Heremans, K. (1995). High pressure effects on biomolecules. In: High Pressure Processing of Foods; Ledward, D.A.; Johnston, D.E.; Earnshaw, R.G.; Hasting, A.P.M.; Eds.; Nottingham University Press: Loughborough, 1995; 81-98.
10. Ponce, E.; Pla, R.; Mor-Mur, M.; Gervilla, R.; Guamis, B. Inactivation of Listeria innocua inoculated in liquid whole egg by high hydrostatic pressure. Journal of Food Protection 1998, 61 (1), 119-122.
11. Lopez-Fandiño, R.; Carrascosa, A.V.; Olano, A. The effects of high pressure on whey protein denaturation and cheese-making properties of raw milk. Journal of Dairy Science 1996, 79 (6), 929-936.
12. Van Camp, J.; Huyghebaert, A. A comparative rheological study of heat and high pressure induced whey protein gels. Food Chemistry 1995, 54 (4), 357-364.
13. Hayakawa, I.; Linko, Y.-Y.; Linko, P. Mechanism of high pressure denaturation of proteins. Lebensmittel-Wissenschaft und-Technologie 1996, 29 (8), 756-762.
14. Dev, S.; Orsat, V.; Gariepy, Y.; Raghavan, G.; Ruiz-Feria, C. Selected post-heating properties of microwave or hot water heated egg white for in-shell pasteurization. International Journal of Food Properties 2010, 13, 778-788.
15. Lametti, S.; Donnizzelli, E.; Vecchio, G.; Rovere, P.P.; Gola, S.; Bonomi, F. Macroscopic and structural consequences of high-pressure treatment of ovalbumin solutions. Journal of Agricultural and Food Chemistry 1998, 46 (9), 3521-3527.
16. Gabriele, D.; Migliori, M.; Baldino, N.; Di Sanzo, R.; de Cindio, B.; Vuozzo, D. Rheological characterisation of dairy emulsions for cold foam applications. International Journal of Food Properties 2011, 14, 786-798.
17. Rastogi, N.K.; Raghavarao, K.S.M.S.; Balasubramaniam, V.M.; Niranjan, K.; Knorr, D. Opportunities and challenges in high pressure processing of foods. Critical Reviews in Food Science and Nutrition 2007, 47 (1), 69-112.
18. Messens, W.; Van Camp, J.; Huyghebaert, A. The use of high pressure to modify the functionality of food proteins. Trends in Food Science & Technology 1997, 8 (4), 107-112.
19. Aguilar, J.; Cordobés, F.; Jerez, A.; Guerrero, A. Influence of high pressure processing on the linear viscoelastic properties of egg yolk dispersions. Rheologica Acta 2007, 46 (5), 731-740.
20. Gundurao, A.; Ramaswamy, H.S.; Ahmed, J. Effect of soluble solids concentration and temperature on thermo-physical and rheological properties of mango puree. International Journal of Food Properties 2011, 14, 1018-1036.
21. Dimitreli, G.; Thomareis, A.S. Instrumental textural and viscoelastic properties of processed cheese as affected by emulsifying salts and in relation to its apparent viscosity. International Journal of Food Properties 2009, 12, 261-275.
22. Arteaga, G.E.; Li-Chan, E.; Vazquez-Arteaga, M.C.; Nakai, S. Systematic experimental designs for product formula optimization. Trends in Food Science & Technology 1994, 5 (8), 243-254.
23. Taherian, A.R.; Fustier, P.; Ramaswamy, H.S. Effects of added weighting agent and xanthan gum on stability and rheological properties of beverage cloud emulsions formulated using modified starch. Journal of Food Process Engineering 2007, 30 (2), 204-224.
24. Weltmann, R.N. Breakdown of thixotropic structure as function of time. Journal of Applied Physics 1943, 14 (7), 343-350.
25. Montgomery, D.C. Design and Analysis of Experiments; Wiley: New York, 2001; 455-492.
26. Scalzo, A.M.; Dickerson, R.W,;, Peeler, J.T.; Read, R.B. Viscosity of egg and egg products. Food Technology 1970, 24 (11), 1301-1305.
27. Koocheki, A.; Mortazavi, S.A.; Shahidi, F.; Razavi, S.M.A.; Taherian, A. Rheological properties of mucilage extracted from Alyssum homolocarpum seed as a new source of thickening agent. Journal of Food Engineering 2009, 91 (3), 490-496.
28. Ercelebi, E.A.; Ibanoglu, E. Stability and rheological properties of egg yolk granule stabilized emulsions with pectin and guar gum. International Journal of Food Properties 2010, 13, 618-630.
29. Howell, N.K.; Lawrie, R. Functional aspects of blood plasma proteins. International Journal of Food Science & Technology 1984, 19 (3), 297-313.
30. Ramaswamy, H.S.; Basak, S. Pectin and raspberry concentrate effects on the rheology of stirred commercial yogurt. Journal of Food Science 1992, 57 (2), 357-360.
31. Hayashi, R.; Kawamura, Y.; Nakasa, T.; Okinaka, O. Application of high pressure to food processing: Pressurization of egg white and yolk, and properties of gels formed. Agricultural and Biological Chemistry 1989, 53 (11), 2935-2939.
32. Ponce, E.; Pla, R.; Sendra, E.; Guamis, B.; Mor-Mur, M. Destruction of Salmonella enteritidis inoculated in liquid whole egg by high hydrostatic pressure: Comparative study in selective and non-selective media. Food Microbiology 1999, 16 (4), 357-365.
33. Fioretto, F.; Cruz, C.; Largeteau, A.; Sarli, T.A.; Demazeau, G.; El Moueffak, A. Inactivation of Staphylococcus aureus and Salmonella enteritidis in tryptic soy broth and caviar samples by high pressure processing. Brazilian Journal of Medical and Biological Research 2005, 38 (8), 1259-1265.