Effects of freeze-drying and spray-drying on the physicochemical properties and ultrastructure of whole-egg powder

被引：0

作者：

Shen, Qing ^{[1
]}

Zhao, Ying ^{[1
]}

Chi, Yu-Jie ^{[1
]}

Wang, Huan ^{[1
]}

机构：

[1] Department of Food Science, Northeast Agricultural University, Harbin

来源：

Modern Food Science and Technology | 2015年 / 31卷 / 01期

关键词：

Freeze-drying; Functional properties; Physicochemical properties; Spray-drying; Whole-egg powder;

D O I：

10.13982/j.mfst.1673-9078.2015.1.027

中图分类号：

学科分类号：

摘要：

In this study, the effects of two drying methods, spray-drying and freeze-drying, on the physicochemical properties and functional properties of whole-egg powder were compared. Moisture content, water activity, solubility, particle size distribution, foaming properties, and emulsifying properties of the whole-egg powder were investigated. The microscopic structures of the whole-egg powders dried by the two methods were also compared. The results showed no significant difference in the moisture content and water activity of whole-egg powders prepared by the two drying methods (p > 0.05), and the solubility of freeze-dried and spray-dried whole-egg powders were 93.32% and 87.88%, respectively. The maximum emulsifying activity and foaming power of the freeze-dried whole-egg powder were 0.338 and 62.6%, respectively, and those of the spray-dried whole-egg powder were 0.248 and 53.4%, respectively. The data indicated that the functional properties of freeze-dried whole-egg powder were better than those of spray-dried whole-egg powder. In addition, there were significant differences found in particle size distribution and microstructure between the whole-egg powders prepared by the two drying methods. ©, 2015, South China University of Technology. All right reserved.

引用

页码：147 / 152

页数：5

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