The Effects of Continuous Waves (CW) Lasers Within Visible Range on the Physicochemical Properties of Egg Albumen

Due to the consumers demand for high quality food، new safe and effective methods of food processing and preservation have been developed. The application of optical radiation in the food industry for preservation has been known as a new technology. This method is quite effective to inactivate a large number of microorganism’s particularly pathogenic microorganisms that often cause infection and food poisoning. However، when this kind of treatment is applied some changes might occur. Therefore the aim of this project is to understand the effect of such treatment on the physicochemical properties of eggalbumen. The effects of visible Continuous Waves (CW) lasers on structural changes (using SDS-PAGE) and physicochemical properties (organoleptic and pH) of egg Albumen were studied. The results of this investigation indicated that visible laser radiation even at the maximum power and highest time period (180 minute) did not affected the structural and organoleptic characteristic of egg white proteins. Evaluation of the pH values showed that there were not significant differences between the control and the treated samples. It can be concluded that visible continuous lasers radiation might be employed as a new safe sanitation method in egg industry، however further research is required to understand more about its precise and potent application.