Premium
Vapor Pressure of Water and Carbon Dioxide Over Whole Egg Solids Containing Added Carbohydrates
Author(s) -
DAVIS JOHN GORTON,
KLINE LEO
Publication year - 1965
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1965.tb01823.x
Subject(s) - carbon dioxide , chemistry , water vapor , moisture , vapour pressure of water , browning , vapor pressure , sucrose , water content , water activity , flavor , food science , organic chemistry , geotechnical engineering , engineering
SUMMARY Water and carbon dioxide vapor pressures were determined at 25 °C for freeze‐dried whole egg powders containing various levels of sucrose and of corn syrup solids added before drying. The manometric method used permitted determinations of vapor pressures over a range of moisture levels with a single sample. At moisture levels commonly encountered in commercial whole egg solids (2–6%), addition of both types of carbohydrate consistently increased equilibrium water vapor pressures over the dried products. Equilibrium values for carbon dioxide partial pressures were not obtained but the amounts found made it necessary to apply appropriate corrections in the determinations of water vapor pressure. The results are discussed in relation to Mail‐lard‐type browning reactions and oxidative flavor deterioration in dried whole egg.