Response surface methodology (RSM) as relevant way to study and optimize texturing by instant controlled pressure drop DIC in innovative manufacturing of egg white and yolk powders

This study aimed to use the Instant Controlled Pressure Drop as a texturing pretreatment prior to air flow drying as a new way for the manufacturing of egg white and yolk powders evaluating the impact of DIC operating parameters; the saturated steam pressure and processing time, on the physical and...

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Bibliographic Details
Published inDrying technology Vol. 36; no. 8; pp. 990 - 1005
Main Authors Mounir, Sabah, Allaf, K.
Format Journal Article
LanguageEnglish
Published Philadelphia Taylor & Francis Ltd 11.06.2018
Subjects
Air flow
Albumen
Drying
Foaming
Manufacturing
Pressure drop
Pretreatment
Quality management
Response surface methodology
Steam
Texturing
Water absorption
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Summary:This study aimed to use the Instant Controlled Pressure Drop as a texturing pretreatment prior to air flow drying as a new way for the manufacturing of egg white and yolk powders evaluating the impact of DIC operating parameters; the saturated steam pressure and processing time, on the physical and functional properties of the end products. The obtained results showed that the DIC-textured egg white and yolk powders had high quality attributes compared to those obtained from classical air flow drying. Moreover, it was better than freeze dried powders in terms of water absorption capacity, emulsifying capacity, and foaming capacity and stability.
ISSN:0737-3937
1532-2300
DOI:10.1080/07373937.2017.1367929