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COMPARISON OF FROZEN, FOAM‐SPRAY‐DRIED, FREEZE‐DRIED AND SPRAY‐DRIED EGGS
Author(s) -
FUNK KAYE,
ZABIK MARY E.
Publication year - 1971
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.1365-2621.1971.tb03286.x
Subject(s) - slurry , spray drying , freeze drying , chemistry , chromatography , egg albumen , materials science , food science , composite material
SUMMARY —Coagulation patterns of slurries prepared with milk and frozen, foam‐spray‐, freeze‐and spray‐dried whole eggs, yolks and albumen were studied. All slurries were heated and stirred at constant rates using a Brabender Visco/Amylo/Graph. Ranked in order of initial gelation temperatures were slurries prepared with frozen, freeze‐, spray‐ and foam‐spray‐dried whole eggs. Slurries prepared with frozen yolks or albumen showed initial gelation at lower temperatures than those prepared with dried yolks or albumen. Viscosity data indicate detrimental effects of drying to gelation properties of whole eggs, yolks and albumen.