Table 3. Effect of ultra-sonication on water activity of baked eggs
Treatments
Water activity
Egg white
Egg yolk
C
0.978
A
0.973
A
T1
0.977
AB
0.975
A
T2
0.972
AB
0.971
AB
T3
0.974
AB
0.972
A
T4
0.959
C
0.965
B
T5
0.967
BC
0.965
B
SEM
0.001
0.001