Preparation of powdered egg yolk using a mini spray dryer

Food Science and Technology (Campinas)

Rene Maria Ignário¹  Suzana Caetano Da Silva Lannes¹ 

[1] ,Universidade de São Paulo Faculdade de Ciências Farmacêutica Departamento de Tecnologia Bioquímico-FarmacêuticaSão Paulo SP ,Brazil

关键词: spray dryer;    powdered egg;    egg yolk;    spray dryer;    ovo em pó;    gema;   

DOI  :  10.1590/S0101-20612007000400009

来源: SciELO

【 摘 要 】

Powdered egg is used as an emulsifying agent in emulsion formulations. It is an excellent source of high quality protein, of which the yolk contains 44% and the egg white 56%. Spray drying is a widely applied method for drying aqueous or organic solutions and emulsions in the chemical and food industries. Spray drying can be used to preserve food or simply as a rapid drying method. The objective of this work was to study the viability of obtaining powdered egg yolk powder using a Büchi B-190 Mini Spray Dryer. The egg yolk protein was evaluated by the semi-micro Kjeldahl method. It was concluded that the use of the Büchi B-190 Mini Spray Dryer to produce powdered egg yolk is perfectly feasible.

【 授权许可】

CC BY   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License