EGG WHITE DEHYDRATION BY ATOMIZATION

Abstract

The aim of this study was to evaluate the yield, microbiological, physical, and chemical characteristics of powdered egg white obtained by spray drying at different temperatures. The spray drying air temperatures were 90 °C, 120 °C, and 150 °C, with five repetitions of each treatment. Yield rate was calculated by the ratio between powdered egg white and fresh egg white. The powdered egg whites were analyzed regarding moisture, protein, lipids, ash, coagulase-positive staphylococci, Salmonella spp, and coliforms at 45 °C. Color analysis was performed with the Lab space and ΔE was calculated from these values. The data were subjected to analysis of variance and Tukeys test at 5% significance. The spray drying air temperature affected the moisture of the powdered egg whites, without influencing the concentrations of proteins, lipids, and ash, nor the microbiological analyzes. The drying at 150 °C provided higher yield rate, but caused the darkening and the increase in the yellowness of the powdered egg white. Keywords: drying; egg products; Maillard reaction; powered egg white.

Keywords

• Clara em pó
• desidratação
• ovoprodutos
• reação de Maillard.