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Journals / Gıda / 2020 / Cilt: 45 - Sayı: 1

CHARACTERIZATION OF THE FOAM-MAT DRIED EGG WHITE POWDER

KÖPÜK KURUTMA YÖNTEMİ İLE KURUTULMUŞ YUMURTA BEYAZI TOZLARININ KARAKTERİZASYONU

Gülşah ÇALIŞKAN KOÇ
Burcu ÇABUK
Journal
Gıda
Pages
150–160
Publication Date
2019-12-01
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The moisture content has a proportional relationship with ash content, b*, Chroma, yellowness and browning indexes, flowability, cohesiveness, emulsification stability, water holding capacity, and foam holding capacity values, whereas it has an inverse proportional relationship with L*, a*, hygroscopicity, emulsification activity, oil holding capacity, and foam holding stability values.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The scope of this study is to determine the effect of different drying air temperatures on the drying behavior, effective moisture diffusivity, physical, powder, and functional properties of foam mat dried egg white powder.
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Key Findings & Data:For this purpose, the egg white foam was obtained by using kitchen blender (1000W, 30s) and dried at convective hot air oven at three different drying air temperatures (60, 70, and 80°C, %20 ventilation rate).
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Conclusion & Impact:The moisture content has a proportional relationship with ash content, b*, Chroma, yellowness and browning indexes, flowability, cohesiveness, emulsification stability, water holding capacity, and foam holding capacity values, whereas it has an inverse proportional relationship with L*, a*, hygroscopicity, emulsification activity, oil holding capacity, and foam holding stability values.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Yumurta beyazı · köpük kurutma · toz özellikler

Abstract

The scope of this study is to determine the effect of different drying air temperatures on the drying behavior, effective moisture diffusivity, physical, powder, and functional properties of foam mat dried egg white powder. For this purpose, the egg white foam was obtained by using kitchen blender (1000W, 30s) and dried at convective hot air oven at three different drying air temperatures (60, 70, and 80°C, %20 ventilation rate). Drying took place in a falling rate period for all drying temperatures. The effective moisture diffusivity values increased depending on the drying air temperature and the activation energy was calculated as 13.81kJ/mol. The moisture content has a proportional relationship with ash content, b*, Chroma, yellowness and browning indexes, flowability, cohesiveness, emulsification stability, water holding capacity, and foam holding capacity values, whereas it has an inverse proportional relationship with L*, a*, hygroscopicity, emulsification activity, oil holding capacity, and foam holding stability values. 

Özet

Bu çalışmanın amacı, farklı hava sıcaklıklarının köpük kurutma yöntemi ile kurutulmuş yumurta beyazı köpüğünün kuruma davranışı, etkin nem difüzyon katsayısı, fiziksel, toz ürün ve fonksiyonel özellikleri üzerine etkisinin belirlenmesidir. Bu amaç doğrultusunda, yumurta beyazı köpüğü blender kullanılarak (1000W, 30s) elde edilmiş ve konvektif fırında üç farklı sıcaklıkta (60, 70, ve 80°C, %20 fan hızı) kurutulmuştur. Tüm hava sıcaklıklarında, kuruma düşen hız periyodunda gerçekleşmiştir. Etkin nem difüzyon katsayısı hava sıcaklığına bağlı olarak artmış ve aktivasyon enerjisi 13.81kJ/mol olarak hesaplanmıştır. Nem içeriği; kül içeriği, b*, kroma, sarılık ve esmerleşme indeksleri, akabilirlik, yapışkanlık, emülsiyon stabilitesi, su tutma kapasitesi ve köpük tutma kapasitesi değerleri ile doğru, L*, a*, higroskopisite, emülsiyon aktivitesi, yağ tutma kapasitesi ve köpük tutma stabilitesi ile ters oranlı bulunmuştur.

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Cite This Article

KOÇ, G. Ç., ÇABUK, B. (2019). CHARACTERIZATION OF THE FOAM-MAT DRIED EGG WHITE POWDER. Gıda, Cilt: 45 - Sayı: 1, 150–160. https://ajindex.com/articles/39040

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