Influence of spray drying conditions on functionality of dried whole egg

Abstract

Instead of traditional liquid eggs, more and more dried whole egg products are being used in the manufacture of fine bakery goods, since dried semi-finished products have some advantages regarding storage, handling and microbiological safety. However, the spray drying process leads to changes in sensitive egg components, eg proteins, and affects the functional properties of whole egg after reconstitution. Knowledge of the influence of drying conditions on the resulting functionality is necessary to enable the production of dried egg with tailor-made properties for applications in different food products. Some of these relationships were determined using a pilot spray dryer for drying experiments and an appropriate statistical evaluation of the results. It could be demonstrated that higher temperatures during spray drying lead to a considerable decrease in the foaming properties of whole egg powder but increase the capability of emulsion stabilisation. Additionally, a simplified example demonstrates the use of these relationships for the selection of optimal drying conditions of whole egg with respect to its application in a cake with higher fat content.

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

“…Drying process has improved the emulsion properties of whole egg as reported also by Chapin (1951). The better stabilisation effects of powders dried at higher temperatures may be attributed to the changes in protein conformation which contribute to the stability of boundary surfaces, as also reported earlier by Franke and Kießling (2002) and Kato et al (1990). The ANOVA results showed that (Table 2) that the outlet air temperature, atomization pressure and inlet air temperature were the significant parameters affecting the emulsion stability (p<0.05).…”

“…The gel texture strongly depends on protein denaturation (Franke and Kießling 2002;Campbell et al 2003). The maximum force obtained during compression was used as the quality parameter for gelling property.…”

“…Subsequently, the mixture was homogenized for 60 s at 22000 rpm in a homogenizator (IKA T25 Ultra turrex, Germany). To estimate the emulsion stability at 20°C, the electrical conductivity of the emulsion near the bottom of the glass jar was monitored at the end of 1 h. The higher the amount of creamed oil phase at the surface, the higher the conductivity of the emulsion at the bottom owing to the increased water concentration (Franke and Kießling 2002;Anton and Gandemer 1997). The proportion of creamed oil phase, f, can be calculated from the Eq.…”

“…The gelling properties were measured according to the method of Franke and Kießling (2002) with some modifications. The powder of whole egg was reconstituted in 0.5 M NaCl solution to achieve dry matter content of 20% (w/w) and pH value of 7.0.…”

“…For egg powder production, most of the researches in the literature were related with the method of spray drying and process conditions (Caboni et al 2005;Franke and Kießling 2002;Guardiola et al 1995;Guardiola et al 1997;Hammershøj et al 2004;Lechevalier et al 2007;Morgan and Armstrong 1992). Franke and Kießling (2002) studied the effect of inlet air temperature and nozzle pressure of spray dryer on functional properties of egg M. Koç : B. Koç : M. Sakin Yilmazer : F. Kaymak Ertekin (*) powder and found that protein solubility and foaming power decreased as the inlet air temperature increased. Ayadi et al (2008) studied the effect of moderate spray drying conditions on the functionality of dried white and whole egg powders.…”