Using response surface analysis to optimize the quality of ultrapasteurized liquid whole egg

摘要: Response surface analysis (RSA) is used to show the effects of a range heat pasteurization times and temperature combinations on several quality factors liquid egg. The purpose this paper not suggest rigid processing time give maximum but illustrate that RSA can be as tool predict individual multiple egg functional properties resulting from various conditions. application will change This describes changes in soluble protein, alpha-amylase, solids content, viscosity, height cakes made with processed whole (LWE). Mallow's Cp statistic determine best model while minimizing number terms model. By using method choosing model, desired first determined then fit possible models. are ultra-high for eggs (30, 60, 95 s each at 64, 68, 72 C). may optimize functionality LWE ensuring safety product. information (with further testing) maximize desirable minimize undesirable product properties.