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

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dc.contributor.authorKoc, Mehmet
dc.contributor.authorKoc, Banu
dc.contributor.authorSusyal, Gonca
dc.contributor.authorYilmazer, Melike Sakin
dc.contributor.authorErtekin, Figen Kaymak
dc.contributor.authorBagdatlioglu, Neriman
dc.date.accessioned2019-10-27T21:24:39Z
dc.date.available2019-10-27T21:24:39Z
dc.date.issued2011
dc.departmentEge Üniversitesien_US
dc.description.abstractPasteurized liquid whole egg was subjected to spray drying to determine the effect of spray drying conditions on moisture content, water activity, peroxide value, emulsion stability, gel texture, foaming stability and colour change of the powder product. Drying process was carried out in a pilot scale spray dryer (Mobile Minor Niro-Atomizer, Denmark). The inlet (165-195 degrees C) and outlet air temperatures (60-80 degrees C) and the atomization pressure (196-392 kPa) were investigated as spray drying process variables. Perturbation and 3-D graphs revealed that outlet air temperature and atomization pressure had more effect than inlet air temperature, on the properties of whole egg powder. Optimum spray drying conditions of whole egg powder were determined according to the specific end-product requirements (bakery foods, omelette and mayonnaise and salad dressing) targeting to obtain the desired value of functional properties, i.e.; emulsion stability, gel texture, foaming stability and colour change.en_US
dc.description.sponsorshipTUBITAK-TOVAGTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [108 O 541]; Ege UniversityEge University; Council of Scientific Research ProjectsEge University [BAP 2008/Muh/012, EBILTEM 09/BIL/014]; Mix Food Company, Izmir, Turkeyen_US
dc.description.sponsorshipThe authors acknowledge the financial support of TUBITAK-TOVAG (Project Number: 108 O 541), Ege University, Council of Scientific Research Projects (Project Number: BAP 2008/Muh/012 and EBILTEM 09/BIL/014) and also Mix Food Company, Izmir, Turkey.en_US
dc.identifier.doi10.1007/s13197-010-0159-1en_US
dc.identifier.endpage149en_US
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue2en_US
dc.identifier.pmid23572728en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage141en_US
dc.identifier.urihttps://doi.org/10.1007/s13197-010-0159-1
dc.identifier.urihttps://hdl.handle.net/11454/44614
dc.identifier.volume48en_US
dc.identifier.wosWOS:000287842500002en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherSpringer Indiaen_US
dc.relation.ispartofJournal of Food Science and Technology-Mysoreen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectWhole egg powderen_US
dc.subjectSpray dryingen_US
dc.subjectOptimizationen_US
dc.subjectFunctional propertiesen_US
dc.subjectPhysical propertiesen_US
dc.titleFunctional and physicochemical properties of whole egg powder: effect of spray drying conditionsen_US
dc.typeArticleen_US

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