Q1 Research Application · Frontier Focus

Pasteurization of egg white by integrating ultrasound and microwave: Effect on structure and functional properties

This Innovative Food Science & Emerging Technologies paper (2022) is indexed as a Xianghu equipment application case for XH-300A+ and XH-300 series; key results include Emulsion stability 43.99 ± 0.80%, Gel strength 6.83%, Foaming capacity 43.11 ± 1.02%, and Particle size 48.5 nm.

View DOI Back to Library Chinese Solution
Paper ID 489
Application Focus Research application
Key Result Particle size 48.5 nm
Core Condition Temperature 58 ℃ / 57 ℃
Paper ID
489
Journal
Innovative Food Science & Emerging Technologies
Impact Factor
7.104
CAS Zone
Zone 1
Year
2022
DOI
10.1016/j.ifset.2022.103063
Equipment Model
XH-300A+ XH-300 series
Affiliations
Northeast Agricultural University; College of Food Science, Northeast Agricultural University, Harbin 150030, China; Department of Applied Chemistry, Northeast Agricultural University, Harbin 150030, China
Research Directions
Research application

Fact Snapshot

  • Paper: Pasteurization of egg white by integrating ultrasound and microwave: Effect on structure and functional properties
  • Equipment: XH-300A+ and XH-300 series
  • Source: Innovative Food Science & Emerging Technologies, 2022
  • Research direction: Research application
  • Core conditions: Temperature 58 ℃ / 57 ℃, Ultrasonic power 700 W, and Time 4.5 min / 2 min / 4 min
  • Key results: Emulsion stability 43.99 ± 0.80%, Gel strength 6.83%, Foaming capacity 43.11 ± 1.02%, and Particle size 48.5 nm

Research Abstract

Pasteurization of egg white by integrating ultrasound and microwave: Effect on structure and functional properties was published in Innovative Food Science & Emerging Technologies (2022) and is indexed as a Xianghu Q1 application case for XH-300A+ and XH-300 series. The source record connects it with Research application. Core operating conditions include Temperature 58 ℃ / 57 ℃, Ultrasonic power 700 W, and Time 4.5 min / 2 min / 4 min. Key reported results include Emulsion stability 43.99 ± 0.80%, Gel strength 6.83%, Foaming capacity 43.11 ± 1.02%, and Particle size 48.5 nm.

Research Background and Problem

The application context is Research application. The equipment metadata identifies XH-300A+ and XH-300 series, while the publication metadata records Innovative Food Science & Emerging Technologies (2022). The affiliation record includes Northeast Agricultural University and College of Food Science, Northeast Agricultural University, Harbin 150030, China. The recorded DOI is 10.1016/j.ifset.2022.103063.

Equipment Use and Experimental Conditions

ItemParameter
Temperature58 ℃ / 57 ℃
Ultrasonic power700 W
Time4.5 min / 2 min / 4 min

Key Result

Particle size 48.5 nm
Particle size 143.47 ± 11.38 nm
Emulsion stability 43.99 ± 0.80%
Foaming capacity 43.11 ± 1.02%
MetricResult
Particle size48.5 nm
Particle size143.47 ± 11.38 nm
Emulsion stability43.99 ± 0.80%
Foaming capacity43.11 ± 1.02%
Gel strength6.83%
Potential-10.08 ± 0.47 mV

Evidence Details

Ultrasonic-method evidence

Ultrasonic-method evidence: source values include 0.1 °C, 700 W, 30 s, 4 min, 57 °C, 2 min, 4 °C. Entities: XH-300A.

Source evidence

Samples (50 mL) treated by IUM (IUM-LEW) were sonicated for 30 s with constant US power of 700 W, making LEW more uniform. Then they were heated to 57 ◦C in 4 min with US power of 700 W and automatic MW power, and maintained at 57 ◦C for 2 min with automatic MW power.

Storage-stability evidence

Storage-stability evidence: source values include 338 ± 14.36 g, 261 ± 13.44 g, 77 g, 1.18%, 5.53%. Entities: IUM-LEW.

Stability evidence

Stability evidence: source values include 43.99 ± 0.80%, 36.58 ± 0.96%, 6.83%, 7.41%.

Microwave-method evidence

Microwave-method evidence: source values include 50 mL, 57 °C, 4.5 min, 2 min.

Stability evidence

Stability evidence: source values include 143.47 ± 11.38 nm, 292.00 ± 14.26 nm, 191.97 ± 6.77 nm. Entities: IUM-LEW.

Additional source evidence

Additional source evidence: source values include 43.11 ± 1.02%, 38.89 ± 1.92%, 40.67 ± 1.54%. Entities: IUM-LEW.

Additional source evidence

Additional source evidence: source values include 49.91 ± 2.13%, 64.40 ± 3.18%, 57.57 ± 0.45%.

Storage-stability evidence

Storage-stability evidence: source values include 3.29%, 1.04%. Entities: IUM-LEW.

Ultrasonic-method evidence

Ultrasonic-method evidence: source values include 58 °C, 4.5 min.

Structured key result

Particle size: 48.5 nm

Mechanism / Method Highlights

  • Method context: Temperature 58 ℃ / 57 ℃, Ultrasonic power 700 W, and Time 4.5 min / 2 min / 4 min.
  • Ultrasonic-method evidence: source values include 0.1 °C, 700 W, 30 s, 4 min, 57 °C, 2 min, 4 °C. Entities: XH-300A
  • Source evidence: Samples (50 mL) treated by IUM (IUM-LEW) were sonicated for 30 s with constant US power of 700 W, making LEW more uniform. Then they were heated to 57 ◦C in 4 min with US power of 700 W and automatic MW power, and maintained at 57 ◦C for 2 min with automatic MW power
  • Storage-stability evidence: source values include 338 ± 14.36 g, 261 ± 13.44 g, 77 g, 1.18%, 5.53%. Entities: IUM-LEW
  • Reported outcome: Emulsion stability 43.99 ± 0.80%, Gel strength 6.83%, Foaming capacity 43.11 ± 1.02%, and Particle size 48.5 nm.

Application Value

  • Provides a peer-reviewed SoarNova / Xianghu Q1 application case for XH-300A+ and XH-300 series.
  • Supports English discovery around Research application.
  • Preserves quantitative result evidence: Emulsion stability 43.99 ± 0.80%, Gel strength 6.83%, Foaming capacity 43.11 ± 1.02%, and Particle size 48.5 nm.
  • Maintains source-level evidence details: Ultrasonic-method evidence: source values include 0.1 °C, 700 W, 30 s, 4 min, 57 °C, 2 min, 4 °C. Entities: XH-300A, Source evidence: Samples (50 mL) treated by IUM (IUM-LEW) were sonicated for 30 s with constant US power of 700 W, making LEW more uniform. Then they were heated to 57 ◦C in 4 min with US power of 700 W and automatic MW power, and maintained at 57 ◦C for 2 min with automatic MW power, Storage-stability evidence: source values include 338 ± 14.36 g, 261 ± 13.44 g, 77 g, 1.18%, 5.53%. Entities: IUM-LEW, and Stability evidence: source values include 43.99 ± 0.80%, 36.58 ± 0.96%, 6.83%, 7.41%.

Related Equipment

XH-300A+ Computer-Controlled Microwave-Ultrasonic Synthesis/Extraction System
XH-300A+ Computer-Controlled Microwave-Ultrasonic Synthesis/Extraction System

FAQ

Which Xianghu instrument is covered by this page?
The structured source records XH-300A+ and XH-300 series for this paper.
What research direction does this page support?
The source tags this paper under Research application.
Which publication does this case come from?
It comes from Innovative Food Science & Emerging Technologies (2022), DOI 10.1016/j.ifset.2022.103063.
Citation
Pasteurization of egg white by integrating ultrasound and microwave: Effect on structure and functional properties
Innovative Food Science & Emerging Technologies, 2022
DOI: 10.1016/j.ifset.2022.103063