| dc.description.abstract | This research explores electron beam processing of eggs and its impact on their functionality as an ingredient in processed foods. Electron beam processing (EBP) is recognized as an alternative to traditional sanitizers for the inactivation of Salmonella typhimurium and Escherichia coli cells in raw foods. While this technology has potential applications in the egg processing industry, information about how EBP affects the foaming, emulsifying, and gel-forming properties of eggs once they are introduced into product formulations is limited. To model these key properties, eggs exposed to 3 kGy of target dose were used to produce standardized recipes of meringue, mayonnaise, and custard. Properties including pH, gel texture parameters, foam density, foam stability, and emulsion viscosity were measured and compared to an unprocessed control group. This study found that electron beam processing has a statistically significant effect on products made with egg albumen; samples in the treatment group displayed increased foam formation speed, foam stability, and gel hardness. EBP did not appear to have an effect on emulsion viscosity or product pH. | |
