## 3 Results
### Yolk
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Variant** & **\(\Delta\)T (\({}^{\circ}\)C)** & **pH** & **L*** & **a*** & **b*** & **Apparent Viscosity (mPa-s)** \\ \hline Control & - & 6.94 \({}^{\mathrm{a,b}}\) & 46.21 \({}^{\mathrm{a,b}}\) & 4.20 \({}^{\mathrm{d}}\) & 20.62 \({}^{\mathrm{a,b}}\) & 103.7 \({}^{\mathrm{b}}\) \\
2.40 kJ (0.5 s) & 33.1 \({}^{\mathrm{d}}\) & 6.89 \({}^{\mathrm{e,f}}\) & 46.59 \({}^{\mathrm{a,b}}\) & 4.27 \({}^{\mathrm{c,d}}\) & 19.99 \({}^{\mathrm{a,b}}\) & 103.3 \({}^{\mathrm{b}}\) \\
3.36 kJ (0.5 s) & 40.2 \({}^{\mathrm{b}}\) & 6.87 \({}^{\mathrm{g}}\) & 49.39 \({}^{\mathrm{a}}\) & 4.75 \({}^{\mathrm{b}}\) & 23.28 \({}^{\mathrm{a}}\) & 117.7 \({}^{\mathrm{a,b}}\) \\
4.32 kJ (0.5 s) & 56.3 \({}^{\mathrm{a}}\) & 6.88 \({}^{\mathrm{g}}\) & 45.68 \({}^{\mathrm{b}}\) & 4.16 \({}^{\mathrm{d}}\) & 19.05 \({}^{\mathrm{a,b}}\) & 128.7 \({}^{\mathrm{a}}\) \\
2.40 kJ (1.0 s) & 28.6 \({}^{\mathrm{f}}\) & 6.83 \({}^{\mathrm{h}}\) & 46.72 \({}^{\mathrm{a,b}}\) & 5.18 \({}^{\mathrm{a}}\) & 20.52 \({}^{\mathrm{a,b}}\) & 112.5 \({}^{\mathrm{a,b}}\) \\
3.36 kJ (1.0 s) & 36.0 \({}^{\mathrm{c}}\) & 6.89 \({}^{\mathrm{e,f}}\) & 45.10 \({}^{\mathrm{b}}\) & 4.75 \({}^{\mathrm{b}}\) & 19.98 \({}^{\mathrm{a,b}}\) & 113.8 \({}^{\mathrm{a,b}}\) \\
4.32 kJ (1.0 s) & 40.0 \({}^{\mathrm{b}}\) & 6.91 \({}^{\mathrm{d,e}}\) & 46.33 \({}^{\mathrm{a,b}}\) & 4.75 \({}^{\mathrm{b}}\) & 21.53 \({}^{\mathrm{a,b}}\) & 118.0 \({}^{\mathrm{a,b}}\) \\
2.40 kJ (1.5 s) & 23.2 \({}^{\mathrm{g}}\) & 6.93 \({}^{\mathrm{b,c}}\) & 43.90 \({}^{\mathrm{b}}\) & 4.92 \({}^{\mathrm{a,b}}\) & 18.45 \({}^{\mathrm{b}}\) & 99.4 \({}^{\mathrm{b}}\) \\
3.36 kJ (1.5 s) & 30.1 \({}^{\mathrm{e}}\) & 6.92 \({}^{\mathrm{c,d}}\) & 45.10 \({}^{\mathrm{b}}\) & 4.62 \({}^{\mathrm{b,c}}\) & 19.55 \({}^{\mathrm{a,b}}\) & 104.3 \({}^{\mathrm{b}}\) \\
4.32 kJ (1.5 s) & 32.8 \({}^{\mathrm{d}}\) & 6.95 \({}^{\mathrm{a}}\) & 44.15 \({}^{\mathrm{b}}\) & 4.63 \({}^{\mathrm{b,c}}\) & 18.01 \({}^{\mathrm{b}}\) & 107.0 \({}^{\mathrm{b}}\) \\ \hline \hline \end{tabular}  
* The same letters mean no statistical differences (\(p\leq 0.05\)).  
\end{table} 
Table 3: Physical and rheological parameters of the egg albumen after the CMF treatment (n = 2 or n = 3). The pH values ranged in a relatively narrow range from 6.83 to 6.95, although the determined \"response area\" (Figure 3b) was statistically dependent mainly on the intervals between CMF pulses--both in the linear and square (Table 4). Relatively small, but still statistically significant, was the influence of the amount of energy supplied to the system on the course of the curves. The brightness of the yolk, expressed as the L* color parameter depended on the intervals between CMF pulses--in a linear aspect. When using shorter intervals between CMF pulses, the brightness of the yolk expressed as the L* parameter was approximately 46-49. With the lengthening of the intervals between the pulses, the yolk darkened slightly and obtained L* values at the level of 44-45. In the case of the color parameter a* (in positive values showing the red color) only the intervals between the CMF pulses (both in the square and linear aspect) had a significant impact on the model of the \"response surface\" (Figure 3c). On the basis of the plot of the \"response surface\" it can be concluded that slightly longer intervals between CMF pulses (over 1 s) result in obtaining a yolk with a slightly stronger red color, i.e., parameter b* of approximately 5.0 (Figure 3c). The yolk viscosity expressed in mPa-s (at the shear rate of 1000 s\({}^{-1}\)) was statistically significantly dependent to a similar extent on the intervals between the CMF pulses and the total amount of energy used--in both cases in a linear aspect (Figure 3d). On the basis of the plot of the \"response surface\", it was found that the yolk was characterized by the lowest viscosity at the level of about 100 mPa-s, which was subjected to low-energy CMF effects and longer intervals between pulses (Table 4).