Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 7 3 2020 04 20 Evaluation of the effect of UV light on the biochemical properties of egg internal contents using the response surface method Evaluation of the effect of UV light on the biochemical properties of egg internal contents using the response surface method 365 378 961 10.22104/jift.2020.3560.1856 FA Mohammad Javad Mahmoodi Mahmoodi BioSystem Mechanics, Faculty of Water and Soil, University of Agricultural Sciences and Natural Resources, Gorgan, Iran , Mohsen Azadbakht Associate Professor of Department of Bio-System Mechanical Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran Ali Asghari Assistant professor of department of Bio-system Mechanical Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran. Behrouz Dastar , Department of Animal and Poultry Nutrition, Faculty of Animal Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran Journal Article 2019 04 23 Today, due to the use of eggs as a complete food package, directly and indirectly, it is important to maintain quality. In this study, fresh eggs purchased and after placing the samples under UV rays with different levels of parameters, they were divided into two groups of impregnated and not impregnated sunflower oil. The samples were then stored for two days and then, the biochemical properties were determined for them including the percentage of fat and crude protein, pH and total ash. In the statistical analysis, the results for pure fat were the highest and the lowest was 48.3333 (20 lamps- 3 hours irradiation time) and 33.3333 (60 lamps- 1 hour irradiation time). In the study of the effects of the number of lamps and UV irradiation time on total ash, no significant changes were made at different levels of the parameters. There were also significant changes in the number of LED lamps and irradiation times in the raw protein review so that the highest level of protein in the parameters studied in this section was 40 lamps and 1 hour of irradiation and the lowest level The protein was about 20 lamps and 2 hours of ultraviolet radiation. In the pH check, the increase in the number of ultraviolet lamps and irradiation time reduced the amount of pH; As a result of the inverse relationship between the increase in the number of LED lamps and the irradiation time with the pH value. Also performing impregnated eggshell sunflower oil was a decrease in pH value. Today, due to the use of eggs as a complete food package, directly and indirectly, it is important to maintain quality. In this study, fresh eggs purchased and after placing the samples under UV rays with different levels of parameters, they were divided into two groups of impregnated and not impregnated sunflower oil. The samples were then stored for two days and then, the biochemical properties were determined for them including the percentage of fat and crude protein, pH and total ash. In the statistical analysis, the results for pure fat were the highest and the lowest was 48.3333 (20 lamps- 3 hours irradiation time) and 33.3333 (60 lamps- 1 hour irradiation time). In the study of the effects of the number of lamps and UV irradiation time on total ash, no significant changes were made at different levels of the parameters. There were also significant changes in the number of LED lamps and irradiation times in the raw protein review so that the highest level of protein in the parameters studied in this section was 40 lamps and 1 hour of irradiation and the lowest level The protein was about 20 lamps and 2 hours of ultraviolet radiation. In the pH check, the increase in the number of ultraviolet lamps and irradiation time reduced the amount of pH; As a result of the inverse relationship between the increase in the number of LED lamps and the irradiation time with the pH value. Also performing impregnated eggshell sunflower oil was a decrease in pH value. https://jift.irost.ir/article_961_9cf2b2da37897f75b5e2e8b17e320b06.pdf