Desidratação de claras de ovos por atomização

Thiago Luís Magnani Grassi; Marcelo Tacconi de Siqueira Marcos; Jefferson Felipe Cavazzana; Elisa Helena Giglio Ponsano

doi:10.1590/1089-6891v17i438077

EGG WHITE DEHYDRATION BY ATOMIZATION

Authors

Thiago Luís Magnani Grassi Universidade Estadual Paulista (UNESP), Araçatuba, São Paulo, Brasil
Marcelo Tacconi de Siqueira Marcos Universidade Estadual Paulista (UNESP), Araçatuba, São Paulo, Brasil
Jefferson Felipe Cavazzana Universidade Estadual Paulista (UNESP), Araçatuba, São Paulo, Brasil
Elisa Helena Giglio Ponsano Faculdade de Medicina Veterinária de Araçatuba - Universidade Estadual Paulista (UNESP)

DOI:

https://doi.org/10.1590/1089-6891v17i438077

Keywords:

Food Technology

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 ?E 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.

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Author Biography

Elisa Helena Giglio Ponsano, Faculdade de Medicina Veterinária de Araçatuba - Universidade Estadual Paulista (UNESP)

Professora Adjunto do Departamento de Apoio, Produção e Saúde Animal da Faculdade de Medicina Veterinária da Universidade Estadual Paulista (UNESP), campus de Araçatuba.

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Published

2016-10-28

How to Cite

GRASSI, Thiago Luís Magnani; MARCOS, Marcelo Tacconi de Siqueira; CAVAZZANA, Jefferson Felipe; PONSANO, Elisa Helena Giglio. EGG WHITE DEHYDRATION BY ATOMIZATION. Brazilian Animal Science/ Ciência Animal Brasileira, Goiânia, v. 17, n. 4, p. 601–607, 2016. DOI: 10.1590/1089-6891v17i438077. Disponível em: https://revistas.ufg.br/vet/article/view/38077. Acesso em: 14 dec. 2025.

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Issue

Vol. 17 No. 4 (2016)

Section

Veterinary Medicine

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