Functional and physicochemical properties of whole egg powder: Effect of spray drying conditions

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dc.contributor.authorKoç M.
dc.contributor.authorKoç B.
dc.contributor.authorSusyal G.
dc.contributor.authorYilmazer M.S.
dc.contributor.authorErtekin F.K.
dc.contributor.authorBaǧdatlioǧlu N.
dc.date.accessioned2024-07-22T08:20:21Z
dc.date.available2024-07-22T08:20:21Z
dc.date.issued2011
dc.description.abstractPasteurized 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.
dc.identifier.DOI-ID10.1007/s13197-010-0159-1
dc.identifier.issn09758402
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/18108
dc.language.isoEnglish
dc.rightsAll Open Access; Green Open Access
dc.subjectAtmospheric temperature
dc.subjectAtomization
dc.subjectEmulsification
dc.subjectGels
dc.subjectPressure effects
dc.subjectSpray drying
dc.subjectStability
dc.subjectTextures
dc.subjectWater content
dc.subjectAtomization pressure
dc.subjectColour change
dc.subjectDenmark
dc.subjectDrying condition
dc.subjectDrying process
dc.subjectEmulsion stability
dc.subjectEnd-products
dc.subjectFunctional properties
dc.subjectGel texture
dc.subjectInlet air temperatures
dc.subjectOutlet air
dc.subjectPeroxide value
dc.subjectPhysicochemical property
dc.subjectPilot scale
dc.subjectPowder products
dc.subjectSalad dressings
dc.subjectSpray dryers
dc.subjectSpray drying process
dc.subjectWater activity
dc.subjectWhole egg powder
dc.subjectThermal processing (foods)
dc.titleFunctional and physicochemical properties of whole egg powder: Effect of spray drying conditions
dc.typeArticle

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