Produtos desidratados de ovo

AUTOR(ES)
DATA DE PUBLICAÇÃO

1989

RESUMO

Drying of albumen, yolk and whole egg was studied, using a spray-dryer. Pressure nozzle was employed for atomization and drying air was directly heated by combustion of liquefied petroleum gas. The atomization pressure of the liquid samples varied between 12 and 13kg/cm² and drying air temperature was about 200°C. A ratio of 404,5kg/h of drying air to 13,01kg/h of evaporated water was obtained for the drying of liquid whole egg. Calculated thermal efficiency and heat loss were 45,20% and 17,42%, respectively. Quality control for albumen, yolk and whole egg dehydrated samples were done by microbiological and soluble protein essays, during six months storage at 20°C. Microbiological results did not show growing of microorganisms during storage. Soluble protein results were indicative that samples protein insolubilization increased during storage time. These results fitted to Michaelis-Menten kinectic model. Maximum velocity values were 3,26% insolubilization by month (PIM) for yolk, 5,26 PIM for albumen and 12,50 PIM for whole egg. Michaelis-Menten constant values were 1,71, 4,37 and 9,00 for the albumen, yolk and whole egg, respectively. Glucose reduction of the liquid whole egg were carried out by fermentation process, in laboratory essays. Brewer s yeast was added to egg melange until concentration of 0,25 and 0,50% by weight, and it was maintained at 22, 26, 30 and 32°C. Better results was obtained with the melange brewer s yeast concentration of 0,50% and 32°C of fermentation temperature. Glucose reduction of 88, 32% was achieved after 120 min of fermentation, during which pH decrease was also observed.

ASSUNTO(S)

ovos - desidratação

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