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Concentration of Liquid Egg White by Vacuum Evaporation and Reverse Osmosis
Author(s) -
CONRAD K.M.,
MAST M.G.,
BALL HR.,
FRONING G.,
NEIL J.H.
Publication year - 1993
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.1365-2621.1993.tb06102.x
Subject(s) - reverse osmosis , evaporation , egg white , chemistry , chromatography , vacuum evaporation , pulp and paper industry , food science , materials science , membrane , biochemistry , nanotechnology , physics , thin film , engineering , thermodynamics
Egg‐white was concentrated by vacuum evaporation (VE) and reverse osmosis (RO). The treatments consisted of a control, RO process, VE process using 50°C water‐jacket temperature and 60‐min processing time (5060VE), and a VE process using 60°C water‐jacket temperature and 45‐minute processing time (6045VE). Solids contents for the concentrates were 17.82% for the RO. 17.41% for the 6045VE. and 18.98% for 5060VE. The VE product had better foaming properties and comparable gel qualities to that of the RO product. Foam enhancing and stabilizing additives improved the quality of all concentrates. Electrophoretic studies indicated a significant decrease in globulins A1 and A2 in the VE treatments.