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Effect of air flow rate on the foam fractionation of a mixture of egg white and egg yolk
Author(s) -
Stowers Chris C.,
Makarov Viktor,
Walker Andy,
Edwards Ross A.,
Tanner Robert D.
Publication year - 2009
Publication title -
asia‐pacific journal of chemical engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.348
H-Index - 35
eISSN - 1932-2143
pISSN - 1932-2135
DOI - 10.1002/apj.227
Subject(s) - yolk , egg white , foam fractionation , fractionation , volumetric flow rate , chromatography , chemistry , flow (mathematics) , materials science , mechanics , biochemistry , food science , pulmonary surfactant , physics
Foam fractionation was previously shown to be an effective tool for the separation of the two visible phases in a chicken egg: egg white and the egg yolk.1 This study is a continuation of the previous study with the objective of determining the optimal separation condition in terms of air flow rate. Our results show that air flow rate is a critical operational parameter when separating these protein‐rich mixtures of egg white and egg yolk. The results show that respective concentrations of egg yolk and egg white phases change independently with respect to the air flow rate, leading to the observation that air flow rate could be exploited as a processing variable to selectively remove proteins from one section of the egg over the other section. Copyright © 2009 Curtin University of Technology and John Wiley & Sons, Ltd.