## 4 Discussion  
Based on the experiment, it was found that both the amount of energy supplied to the system and the intervals between the CMF pulses had a statistically significant impact on the differentiation of the analyzed parameters. Part of the individual variants of CMF treatment was also statistically differentiated in relation to the control sample, which was shown by the analysis of variance and Duncan's test with regard to the active acidity, color (L*, a*, b*) and apparent viscosity. In 16 out of 18 cases, a statistically significant impact of the amount of energy, intervals between impulses or the interaction of these variables on the \"response surface\" models, which were an estimation of the values of the studied parameters in the analyzed variability intervals, was found. No such influence on the \"response surface\" model was found only in the case of the b* yolk color parameter and the apparent viscosity of the egg mass. The temperature increase of all three analyzed raw materials was higher the shorter the intervals were between the CMF pulses and the higher the energy dose delivered to the system. Earlier own research noted that the use of the impulse mode of CMF treatments, with a similar energy emission to the system (7.2 kJ) as in the case of the continuous mode, leads to stronger heating of the liquid whole eggs [16]. For this reason, the amount of energy emitted into the samples was reduced and the interval between CMF pulses was increased. It allowed a reduction in the temperature increment of LWE to 43.9 \({}^{\circ}\)C. The same reduced CMF treatment parameters were used for albumen and yolk where the temperature increments were, respectively 48.4 \({}^{\circ}\)C and 56.3 \({}^{\circ}\)C. Earlier own research showed that too short intervals between CMF pulses result in a faster increase in the temperature of the egg raw material, despite the total amount of energy supplied to the system. Due to the different density of individual batches of raw material, heat transport was limited in some places, which caused excessive heating of many places (in an archipelagic manner), leading to local denaturation and protein precipitation observed in previous experiments. The phenomenon of uneven heating of various food products treated with a microwave field is a known problem in industrial and gastronomic processing [25]. The temperature increase \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline  & **Delta T** & **pH** & **L*** & **a*** & **b*** & **Viscosity** \\ \hline \multicolumn{8}{c}{**Egg white (albumin)**} \\ \hline
**DeltaT** & 1.000 & \(\mathbf{-0.917}\) * & \(-0.016\) & \(0.665\) & \(-0.504\) & \(-0.262\) \\
**pH** & & 1.000 & \(-0.192\) & \(\mathbf{-0.670}\) * & \(0.565\) & \(0.055\) \\
**L*** & & & 1.000 & \(-0.370\) & \(0.098\) & \(0.050\) \\
**a*** & & & & 1.000 & \(\mathbf{-0.909}\) * & \(0.366\) \\
**b*** & & & & & 1.000 & \(-0.592\) \\
**Viscosity** & & & & & & 1.000 \\ \hline \multicolumn{8}{c}{**Yolk**} \\ \hline
**DeltaT** & 1.000 & \(-0.229\) & \(0.317\) & \(-0.644\) & \(0.211\) & \(0.115\) \\
**pH** & & 1.000 & \(\mathbf{-0.669}\) * & \(-0.219\) & \(-0.551\) & \(-0.598\) \\
**L*** & & & 1.000 & \(0.028\) & \(\mathbf{0.922}\) * & \(0.282\) \\
**a*** & & & & 1.000 & \(0.213\) & \(-0.095\) \\
**b*** & & & & & 1.000 & \(0.137\) \\
**Viscosity** & & & & & 1.000 \\ \hline \hline \end{tabular}
\end{table} 
Table 7: Correlation coefficients R between the studied parameters within individual egg materials subjected to the effects of the concentrated microwave CMF field (n = 9). Significant correlation coefficients (\(p\) < 0.05) are marked in bold with an asterisk. was positively correlated with the b * color parameter (R = 0.695) in the case of LWE and negatively correlated with the active acidity of the egg white (R = \(-\)0.917). The specific and complicated chemical composition of the albumen, yolk and LWE as well as their different dry weights are the reasons why empirical measurements are more reliable than theoretical calculations.