## 3 Results
### Liquid Whole Eggs
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Variables** & \(\Delta\)**T (\({}^{\circ}\)C)** & **pH** & **L*** & **a*** & **b*** & **Apparent Viscosity (mPa*)** \\ \hline Energy (L) & **14.349 * & \(-\)3.597* & **2.702 * & **7.008 * & **3.071 * & 0.943 \\ Interval (L) & \(-\)10.843 * & \(-\)0.583 & \(-\)0.002 & 0.294 & \(-\)0.549 & 0.699 \\ Energy (Q) & \(-\)0.696 & 0.702 & \(-\)0.208 & **2.167*** & \(-\)0.183 & \(-\)2.053 \\ Interval (Q) & \(-\)0.628 & **3.430 * & \(-\)3.031 * & \(-\)0.280 & **-3.025 * & 0.227 \\ Interaction (L-L) & \(-\)3.276 * & 0.000 & \(-\)1.400 & \(-\)**3.764 * & \(-\)1.100 & \(-\)1.401 \\ \hline \hline \end{tabular} Statistically significant effects (\(p<0.05\)) are marked in bold with an asterisk (*). The greater the absolute value, the greater the effect of a given factor (L/Q) or interaction (L-L) on the “response surface” model.  
\end{table} 
Table 6: Values of linear (L) and quadratic (Q) Pareto coefficients and linear–linear interactions of the main factors (L-L) of the analyzed variables in the “response surface” model for liquid whole eggs after CMF treatment. \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 & - & 8.12 \({}^{\text{a}}\) & 48.08 \({}^{\text{a,b}}\) & 2.32 \({}^{\text{d}}\) & 18.23 \({}^{\text{a,b}}\) & 7.483 \({}^{\text{a,b}}\) \\
2.40 kJ (0.5 s) & 28.4 \({}^{\text{f}}\) & 8.06 \({}^{\text{b}}\) & 45.14 \({}^{\text{c}}\) & 1.96 \({}^{\text{c}}\)f & 15.78 \({}^{\text{c}}\) & 7.240 \({}^{\text{b}}\) \\
3.36 kJ (0.5 s) & 37.2 \({}^{\text{c}}\) & 7.98 \({}^{\text{f}}\) & 46.94 \({}^{\text{a,b,c}}\) & 2.00 \({}^{\text{e}}\) & 17.36 \({}^{\text{a,b,c}}\) & 7.587 \({}^{\text{a,b}}\) \\
4.32 kJ (0.5 s) & 43.9 \({}^{\text{a}}\) & 8.03 \({}^{\text{c}}\)d & 47.61 \({}^{\text{a,b,c}}\) & 3.10 \({}^{\text{a}}\) & 18.21 \({}^{\text{a,b}}\) & 7.397 \({}^{\text{a,b}}\) \\
2.40 kJ (1.0 s) & 24.9 \({}^{\text{g}}\) & 8.01 \({}^{\text{c,d}}\)e & 46.96 \({}^{\text{a,b,c}}\) & 1.83 \({}^{\text{f}}\) & 17.42 \({}^{\text{a,b,c}}\) & 7.263 \({}^{\text{a,b}}\) \\
3.36 kJ (1.0 s) & 31.2 \({}^{\text{d}}\) & 7.98 \({}^{\text{f}}\) & 48.10 \({}^{\text{a,b}}\) & 2.49 \({}^{\text{c}}\) & 18.36 \({}^{\text{a,b}}\) & 7.473 \({}^{\text{a,b}}\) \\
4.32 kJ (1.0 s) & 41.0 \({}^{\text{b}}\) & 7.90 \({}^{\text{g}}\) & 49.20 \({}^{\text{a}}\) & 2.64 \({}^{\text{b}}\) & 19.22 \({}^{\text{a}}\) & 7.607 \({}^{\text{a,b}}\) \\
2.40 kJ (1.5 s) & 21.3 \({}^{\text{h}}\) & 8.03 \({}^{\text{c}}\) & 46.47 \({}^{\text{b,c}}\) & 2.44 \({}^{\text{c,d}}\) & 16.39 \({}^{\text{b,c}}\) & 7.490 \({}^{\text{a,b}}\) \\
3.36 kJ (1.5 s) & 28.8 \({}^{\text{f}}\) & 8.01 \({}^{\text{d,e}}\)e & 46.40 \({}^{\text{b,c}}\) & 2.08 \({}^{\text{e}}\) & 16.72 \({}^{\text{b,c}}\) & 7.667 \({}^{\text{a}}\) \\
4.32 kJ (1.5 s) & 29.4 \({}^{\text{e}}\) & 8.00 \({}^{\text{e}}\)f & 46.81 \({}^{\text{a,b,c}}\) & 2.63 \({}^{\text{b}}\) & 17.32 \({}^{\text{a,b,c}}\) & 7.287 \({}^{\text{a,b}}\) \\ \hline \end{tabular} The same letters mean no statistical differences (\(p\leq 0.05\)).  
\end{table} 
Table 5: Physical and rheological parameters of the liquid whole eggs after the CMF treatment (n = 2 or n = 3). energy--in the linear aspect (Table 6). The darkest variants of LWE (i.e., with the lowest values of the L* parameter of approximately 45-46) were found after the use of low-energy treatment, especially with the simultaneous use of short (0.5-0.7 s) or long (approximately 1.5 s) of the CMF pulse intervals (Figure 4c). The brightest samples of LWE with the L* color parameter at the level of 48-49 were found using medium- and high-energy CMF treatments (at the level of approximately 3.0-4.2 kJ) and average intervals between CMF pulses, i.e., within the range of approximately 0.8-1.3 s (Figure 4c). The a* color parameter ranged from 1.83 to 3.10, which corresponds essentially to a gray color with a slight shade of red.