Thermal Conduction in Egg Albumen Foam (Meringue) during Heating

Mizu, Tamako; Nagao, Keiko

doi:10.3136/nskkk.57.20

Cited by 5 publications

(3 citation statements)

References 8 publications

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“…Under the influence of a very small constant shear stress applied in the test, the effect of the viscoelastic structure was observed by the structure of the meringue batter recovering and rearrangement of the hydrogen bonds during the coagulation and denaturation of egg protein aggregates in mixing and foaming (Chang et al., 1999). The creep test curves of the meringue presented in the study are in agreement with previous literature studies (Mizu & Nagao, 2010; O'Charoen et al., 2014; Stevenson et al., 2007).…”

Section: Resultssupporting

confidence: 91%

“…For this purpose, the mass of distilled water expressed in g and the volume of a fixed mass of meringue batter were weighted. The volume was measured in cubic centimeters (cm 3 ) and recorded on a precision scale at a constant temperature of 20 ± 1°C, whereby density (weight per volume) was calculated and expressed as g/cm 3 (Mizu & Nagao, 2010). Analysis was performed on Day 0 after LEW and sugar mixture with three parallels.…”

Section: Methodsmentioning

confidence: 99%

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Texture, rheology, storage stability, and sensory evaluation of meringue's prepared from lipase enzyme‐modified liquid egg white

Yüceer

Asik

2020

J Food Process Preserv

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This work aimed to study the effects of different concentrations of 0.01, 0.02, and 0.03% (w/v) lipase enzyme‐modified liquid egg white (LM‐LEW) on color, sensory characteristics, textural profile analysis of meringue and rheological behavior and physical‐functional properties of meringue batter. The structure, sensory, texture profile, and rheological creep‐recovery changes in meringues prepared from the LM‐LEW were analyzed for 90 days storage period at ambient temperature. The meringue's batter density in the control group (0.50 ± 0.01) was decreased significantly (p < .05), while better specific gravity values were obtained in 0.03% (0.32 ± 0.01) without any significant negative effect on the textural and sensorial characteristics (p > .05). The use of the LM‐LEW significantly decreased the water activity of control, 0.01, 0.02, 0.03% of lipase with 0.44 ± 0.01; 0.43 ± 0.01; 0.43 ± 0.01, and 0.42 ± 0.01, respectively, at Day 90. The lowest mean sensory score value obtained in the control group. This study highlights the improvement of meringue prepared with LM‐LEW and development on functionality. Practical applications The functionality of baking products such as meringue is a critical quality contribution. The presented study highlights, in particular, the lipase enzyme‐modified egg whites can be used in meringue preparation. This study showed that lipase enzyme maintained the functional and structural properties of meringue cookie due to improvement in the quality of batters and total yield especially in the baked products. The improvement in meringue's functionality and shelf‐life stability was achieved during extended storage at ambient temperature.

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Section: Resultssupporting

confidence: 91%

Section: Methodsmentioning

confidence: 99%

Texture, rheology, storage stability, and sensory evaluation of meringue's prepared from lipase enzyme‐modified liquid egg white

Yüceer

Asik

2020

J Food Process Preserv

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“…In various other fields, studies have also been conducted to elucidate the viscous behavior of gas-liquid-coexisting liquids. 11,12) For instance, some of the authors 13) measured the viscosity by nitrogen-dispersed silicone oil-based foaming slag and reported that the relative viscosity increased with the gas phase ratio and the fluid transitioned from a Newtonian fluid to a pseudo-plastic fluid at a certain gas phase ratio. Many of the aforementioned models were created by blowing gas from the outside; however, in the pretreatment process of hot metal, the reaction of Eq.…”

Section: Introductionmentioning

confidence: 99%

Viscosity Evaluation of Simulated Foaming Slag via Interfacial Reaction at Room Temperature

Hatano

Hayashi²,

Saito

et al. 2021

ISIJ Int.

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CaO-based slag used in hot metal pretreatment and converters in steelmaking processes typically contains dispersed gas phases. This is called foaming slag, which is known to degrade the quality of slag. The rheological behavior of this slag is dependent on the dispersed part of the gas phase. This gas is generated by the chemical reaction between the hot metal and the slag. In this study, simulated foaming slag was prepared by reacting sodium hydrogen carbonate and oxalic acid in glycerol, which disperses carbon dioxide. Next, we systematically investigated the effects of the volume fraction of the dispersed gas phase and the proportion of glycerol on the viscosity and bubble diameter. According to the model used in this study, the bubbles were smaller than those in the model in which the gas was directly dispersed. The bubble size increased as the gas phase ratio and liquid viscosity increased, likely because the bubble growth is promoted by increase in the gas phase ratio and liquid phase viscosity, and the frequency with which the bubbles contact one other. The increase of the gas phase ratio at low liquid-phase viscosity and low shear rate caused an increase in both apparent viscosity and relative viscosity, which was obtained by dividing the apparent viscosity by liquid-phase viscosity. However, these increases in viscosity were not observed at a high shear rate. This is likely because the mechanism of bubble diffusion and flow is affected by the liquid-phase viscosity and shear rate. We found that the model in this study exemplified a Herschel-Bulkley fluid. In addition, we proposed an equation for measuring viscosity from the gas phase ratio.

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Evaluation of physicochemical properties on meringue prepared from phospholipase A2 enzyme-hydrolyzed liquid egg albumen

Yüceer

2020

Eur Food Res Technol

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Thermal Conduction in Egg Albumen Foam (Meringue) during Heating

Cited by 5 publications

References 8 publications

Texture, rheology, storage stability, and sensory evaluation of meringue's prepared from lipase enzyme‐modified liquid egg white

Texture, rheology, storage stability, and sensory evaluation of meringue's prepared from lipase enzyme‐modified liquid egg white

Viscosity Evaluation of Simulated Foaming Slag via Interfacial Reaction at Room Temperature

Evaluation of physicochemical properties on meringue prepared from phospholipase A2 enzyme-hydrolyzed liquid egg albumen

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