Browsing by Subject "Denmark"

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    Physicochemical characterization of whole egg powder microencapsulated by spray drying
    (2011) Koç M.; Koç B.; Yilmazer M.S.; Ertekin F.K.; Susyal G.; Baǧdatlioǧlu N.
    Physical characterization and oxidative stability of egg powder microencapsulated by spray drying were studied in this work. The wall material (gelatin, lactose, pullulan, and their mixtures) and liquid egg mixtures were prepared by homogenization at 22,000 rpm for 60 s. The spray drying was carried out at pilot-scale spray dryer (Niro Mobile Minor, Søborg, Denmark). The spray-dried egg powders were analyzed for moisture content, water activity, peroxide value, total cholesterol oxidation products (TCOPs), particle properties, and bulk properties. Using gelatin as wall material resulted in a significant increase in the moisture content and water activity of egg powder during storage and it improved flowability. Egg powders containing pullulan as wall material showed a fibrous structure and had the lowest bulk density. Adding lactose as wall material increased the oxidative stability, which was indicated with lowest peroxide value and TCOPs level of egg powder. © 2011 Taylor & Francis Group, LLC.
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    Functional and physicochemical properties of whole egg powder: Effect of spray drying conditions
    (2011) Koç M.; Koç B.; Susyal G.; Yilmazer M.S.; Ertekin F.K.; Baǧdatlioǧlu N.
    Pasteurized liquid whole egg was subjected to spray drying to determine the effect of spray drying conditions on moisture content, water activity, peroxide value, emulsion stability, gel texture, foaming stability and colour change of the powder product. Drying process was carried out in a pilot scale spray dryer (Mobile Minor Niro-Atomizer, Denmark). The inlet (165-195 °C) and outlet air temperatures (60-80 °C) and the atomization pressure (196-392 kPa) were investigated as spray drying process variables. Perturbation and 3-D graphs revealed that outlet air temperature and atomization pressure had more effect than inlet air temperature, on the properties of whole egg powder. Optimum spray drying conditions of whole egg powder were determined according to the specific endproduct requirements (bakery foods, omelette and mayonnaise and salad dressing) targeting to obtain the desired value of functional properties, i.e.; emulsion stability, gel texture, foaming stability and colour change. © Association of Food Scientists & Technologists (India) 2010.