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Influence of water activity and dry-heating time on egg white powders quality
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NSTL
Elsevier
Egg white powders typically undergo thermal treatment at 60 degrees C for 10-14 days to control Salmonella. Increasing water activity (a(w)) of egg white powders and treatment temperature can sharply reduce processing time, but its effect on product quality is unclear. This study aims to determine the impacts of a(w) and dry-heating time on egg white powders' color and bulk properties. Egg white powders were conditioned to three different a(w) (0.30, 0.45, 0.60) in equilibration chambers at 23 degrees C. The samples were then treated at 80 degrees C for up to 24 h. These treatments were selected based on an earlier study to achieve more than 6-log reduction of Salmonella in egg white powders. After treated, the egg white powders samples with higher a(w) and longer dry heating time were significantly brighter (L* = 91.7 +/- 0.01) and showed a soft yellow coloration (H* = 95.58 +/- 0.05, C* = 18.02 +/- 0.05). The loose, tap and particle bulk densities of the treated samples decreased with higher a(w), but increased with longer dry-heating time. The Hausner ratio for treated samples was approximate to 1.5, indicating that samples are difficult to fluidize.
Water activityColorDry-heatingEgg white powdersBulk density
Perez-Reyes, Marco E.、Tang, Juming、Barbosa-Canovas, Gustavo, V、Zhu, Mei-Jun
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Washington State Univ, Dept Biol Syst Engn, Pullman, WA 99164 USA
Washington State Univ, Sch Food Sci, Pullman, WA 99164 USA
NSTL
Elsevier
