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

Department of Food Science, Clemson University, South Carolina 29634-0371, USA. dawsonp@clemson.edu

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