Spray drying of egg components
Küçük Resim Yok
Tarih
2023
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Egg obtained from poultry is a very valuable food product in terms of its nutritional content. The eggs consumed in the food industry and directly on the table are hen eggs. In addition to its nutritional content, egg provides different functional properties by adding it to the formulation of processed food products. However, reaching the ready-to-use egg is possible by using processed egg products (liquid whole egg, egg yolk, and egg white; frozen, salted egg yolk or sweetened egg yolk; dried whole egg, dried egg yolk, or dried egg white) instead of shell eggs. Among the processed egg products, egg powder dried by the spray drying method stands out due to its advantages such as lower usage of storage space, lack of need for refrigeration, easy handling, and providing functional and logistical benefits to bakery applications. Many compounds in the egg structure can be affected by the high temperature applied during the spray drying process, and changes in the functional properties they provide are observed. Furthermore, the final quality of spray-dried whole eggs, egg whites, and egg yolk can be affected by spray drying conditions, including feed flow rate, air flow rate, atomization type, and atomization pressure. © 2024 Elsevier Inc. All rights reserved.
Açıklama
Anahtar Kelimeler
Egg products, Egg white powder, Spray drying, Whole egg powder, Yolk powder
Kaynak
Spray Drying for the Food Industry: Unit Operations and Processing Equipment in the Food Industry
WoS Q Değeri
Scopus Q Değeri
N/A
