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

WOS: 000287842500002PubMed ID: 23572728Pasteurized 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.TUBITAK-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, TurkeyThe 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