Physical properties of egg whites and whole eggs relevant to microwave pasteurization Original Research Article

Microwave pasteurization is a novel thermal processing technology in which non-uniform heating may be a major challenge. In this study, the suitability of using egg whites (EWs) and whole eggs (WEs) as model foods to evaluate the heating uniformity and to determine the cold and hot spots during microwave pasteurization was investigated. The samples were prepared from mixtures of water with commercial EW or WE powders at different solid concentrations (20%, 25%, 27.5%, and 30%) and salt contents (0, 50, 100, and 200 mM). Critical physical properties for desirable model food systems include appropriate dielectric properties, gelation temperatures, gel strengths, and water holding capacities (WHCs). The gelation temperature of liquid EW and WE were 70 and 80 °C; both fell in the pasteurization temperature range. At 915 MHz, the dielectric constants of liquid EW and WE samples and their heat induced gels decreased with solid concentration while the loss factor was not affected. Loss factors of liquid EW and WE samples increased linearly with salt addition, which could be explained by the linear increase of electrical conductivities by adding salt. The strength and WHC of heat induced EW and WE gels increased linearly with solid concentration, while salt addition had no significant effect. The results demonstrated the suitability of using EW and WE as model foods to determine the heating uniformity during microwave pasteurization process.