Concentration of egg white by ultrafiltration (Short communication)

Mohr, Karl‐Heinz; Kleinschmidt, Th.; Borgwardt, Joachim

doi:10.1002/food.19870310427

Cited by 2 publications

(1 citation statement)

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“…Being one of the highly efficient drying methods, spray drying consumes an average of 4,000 MJ per ton of water removed. Concentration of LEW prior to drying is, therefore, used to decrease the energy demand and improve the capacity of such a dryer (Mohr et al. 1987) for making EWP.…”

Section: Introductionmentioning

confidence: 99%

Production of Dried Starch-Albumen Powder: Effect of Temperature and Starch on Some Functional Properties

Shittu¹,

Idowu

Ademosun

2009

Journal of Food Processing and Preservation

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The effect of cassava starch inclusion (10–30%), as a preconcentration step, on the functional properties of starch‐albumen powder (SAP) was studied. A natural convective hot air drying method at 40–60C was used. Drying time at loading density of 0.5 kg/m2 ranged from 7.4 to 8.0 h (about 22–32% reduction in time for drying pure liquid albumen). The products had safe moisture levels ranging from 6.0 to 8.0% (dry basis). Generally, the functional properties of SAP were not significantly affected by the drying temperature when compared with pure albumen powder. With increasing starch content, the foaming capacity, foam stability, oil absorption capacity and emulsion stability were enhanced (P < 0.05), whereas the emulsion capacity of SAP was significantly reduced (P < 0.05). The study highlighted prospective applications of the new product and the need to design a more efficient forced air convective drying facility to enhance throughput and reduce energy cost. PRACTICAL APPLICATIONS The study has shown the possibility of preserving egg white in powdered form using a simpler and low‐cost convective air drying technology compared with the conventional spray drying technology. The product's characteristics indicate that it may be used as breading material in fried food, as basal weaning food and as ingredient in some baked products.

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Section: Introductionmentioning

confidence: 99%