Unit:
Κατεύθυνση Χημεία ΤροφίμωνLibrary of the School of Science
Supervisors info:
Βασίλης Βαλδραμίδης, Αναπληρωτής Καθηγητής, Τμήμα Χημείας ΕΚΠΑ (Επιβλέπων),
Προεστός Χαράλαμπος, Καθηγητής, Τμήμα Χημείας, ΕΚΠΑ ,
Ξανθάκης Επαμεινώνδας, Επίκουρος Καθηγητής, Τμήμα Επιστήμης και Τεχνολογίας
Τροφίμων, ΠΑΔΑ
Original Title:
Physicochemical analysis of liquid whole egg processed by manothermosonication treatment
Translated title:
Physicochemical analysis of liquid whole egg processed by manothermosonication treatment
Summary:
Manothermosonication (MTS) is an emerging technology that combines high intensity
ultrasound (US), mild heating and elevated pressure to secure food safety through the
effects of high cavitation and heat. The ultimate aim of this Master thesis was the
physicochemical characterization of liquid whole egg (LWE) following dynamic thermal
MTS conducted in a prototype lab-scale unit. The process parameters were selected as
follows: US intensity (UI) of 277.56 W/cm2, final temperature 57°C, and pressure of 300
kPa. Quality changes in LWE treated with MTS were compared with non-treated and
thermal treated (TT, 60°C, 3.5 min) samples. The functional attributes evaluated
included protein solubility (PS), surface hydrophobicity, free and total sulfhydryl (SH)
groups content, thermal properties, gel viscoelasiticity, apparent viscosity, foaming,
emulsification properties, and lipid oxidation.
Results showed that MTS retained or enhanced the quality parameters of LWE. PS
improved by 11.4% in MTS samples compared to TT samples. Both treatments induced
protein unfolding, but MTS hindered protein aggregation, as indicated by the 63%
higher content in free SH groups and the reduced hydrophobicity. LWE treated by MTS
exhibited decreased apparent viscosity and enhanced heat-induced gelling properties.
Following MTS, the (%) foaming overrun (FO) increased by two times and emulsification
properties improved as a result of the emulsion droplet size reduction. This technology
could be used as an alternative to conventional TT for LWE pasteurization to obtain a
final product with minimal physicochemical deterioration.
Main subject category:
Science
Keywords:
manothermosonication, ultrasound, liquid whole egg, functional egg properties, pasteurization
Number of references:
184
File:
File access is restricted until 2025-06-21.
MASTER THESIS_GRIGORIOS MAVROS.pdf
1 MB
File access is restricted until 2025-06-21.
