## 3 Results
### Egg White (Albumen)  
In all research variants relating to the albumen, statistical differentiation of the analyzed parameters was found (Table 1). The highest increase of the test temperature (by 48.4 \({}^{\circ}\)C) took place in the variant in which the highest amount of energy (4.32 kJ) was introduced into the system with the shortest pause between pulses (0.5 s). The means of all variants differed in a statistically significant manner. The lowest temperature increase (by 20.2 \({}^{\circ}\)C) was found in the case of CMF treatment with the lowest amount of energy (2.40 kJ) and the largest intervals between pulses. Table 2 presents the Pareto coefficients understood as the quotients of the \"effect\" and \"standard error\" calculated within the \"assessment of ANOVA effects\" for the analysis of the experiment with the master plan composition of the \"response surface\". For all analyzed discriminants, a significant influence of the variables (or their linear interaction) on the obtained \"response area\" was found. Most often, the amount of energy supplied to the system in the linear aspect had the greatest impact on the variability of the discriminants in the \"response surface\" model (marked in bold). Figure 2: Temperature increment (**a**), active acidity (pH) (**b**), color parameter b* (**c**,**d**) apparent viscosity (at shear rate 1000 s\({}^{-1}\)) of egg albumen after CMF treatment (9 values) depending on intervals between pulses and total energy supplied to system. \begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Variant** & **AT (\({}^{\circ}\)C)** & **pH** & **L*** & **a*** & **b*** & **Apparent Viscosity (mPa-s)** \\ \hline Control & - & 9.21b,c & 54.46 b,c & \(-\)2.47 b,c & 4.77 a,b & 5.053 a \\
2.40 kJ (0.5s) & 30.8 e & 9.28 a & 54.28 b,c & \(-\)2.62 c & 5.22 a & 3.760 d \\
3.36 kJ (0.5s) & 42.8 b & 9.05 e & 54.99 a,b,c & \(-\)2.36 a,b,c & 4.76 a & 4.223 c,d \\
4.32 kJ (0.5s) & 48.4 a & 8.99 f & 57.12 a & \(-\)2.24 a,b & 3.91 d,e & 4.383 b,c \\
2.40 kJ (1.0s) & 24.0 b & 9.23 b & 56.06 a,b,c & \(-\)2.68 c & 5.21 a & 4.507 a,b,c \\
3.36 kJ (1.0s) & 30.9 e & 9.19 c & 55.54 a,b,c & \(-\)2.37 a,b,c & 4.22 b,c,d,e & 4.937 a,b \\
4.32 kJ (1.0s) & 36.8 c & 9.16 d & 54.13 b,c & \(-\)2.27 a,b & 4.13 c,d,e & 5.050 a \\
2.40 kJ (1.5s) & 20.2 h & 9.27 a & 55.56 a,b,c & \(-\)2.50 b,c & 4.68 a,b,c & 4.927 a,b \\
3.36 kJ (1.5s) & 29.0 f & 9.19 c & 57.64 a & \(-\)2.56 b,c & 4.47 b,c,d & 4.943 a,b \\
4.32 kJ (1.5s) & 35.2 d & 9.14 d & 53.38 c & \(-\)2.12 a & 3.68 e & 4.950 a,b \\ \hline \end{tabular} The same letters mean no statistical differences (\(p\leq 0.05\)).  
\end{table} 
Table 1: Physical and rheological parameters of the egg albumen after the CMF treatment (n=2 or n=3). Figure 3: Temperature increment (**a**), active acidity (pH) (**b**), color parameter a* (**c,d**) apparent viscosity (at shear rate 1000 s\({}^{-1}\)) of yolk after CMF treatment (9 values) depending on intervals between pulses and total energy supplied to system. The temperature increase of hen egg white after the CMF treatment in the range from 0.5 to 1.5 s in the case of the variable \"CMF pulse interval\" and from 2.40 to 4.32 kJ in relation to the second variable, i.e., \"total amount of energy supplied to the system\" is shown in Figure 2a. The estimation determined with the help of \"response curves\" can be considered only in the given ranges of variability, which applies to all graphs of this type presented in the paper. In the case of an increase of the temperature of egg white, the greatest changes in this value took place when higher doses of energy were applied to the system, i.e., greater than approximately 4 kJ, with simultaneous shorter intervals between pulses, i.e., not greater than 1 s. In the given range of variables, the