Dried egg. II. The effect of moisture content on the initial quality of spray-dried whole egg and deterioration during storage

1943 ◽  
Vol 62 (9) ◽  
pp. 135-137 ◽  
Author(s):  
J. R. Hawthorne ◽  
G. H. Wyatt
Keyword(s):  
Moisture Content ◽  
Effect Of Moisture ◽  
Whole Egg ◽  
Spray Dried

DRIED WHOLE EGG POWDER: XXIII. THE EFFECT OF MOISTURE CONTENT AND METHOD OF PACKING ON THE STORAGE LIFE OF DRIED SUGAR–EGG MIXTURES

1946 ◽  
Vol 24f (6) ◽  
pp. 430-436
Author(s):  
R. L. Hay ◽  
Jesse A. Pearce
Keyword(s):  
Carbon Dioxide ◽  
Moisture Content ◽  
Beneficial Effect ◽  
Potassium Chloride ◽  
Storage Life ◽  
High Moisture ◽  
Effect Of Moisture ◽  
Egg Powder ◽  
Whole Egg

Dried sugar–egg powders, obtained from a commercial Canadian source, were adjusted to 1.4, 2.8, and 3.2% moisture and stored at 40°, 80°, and 120° F. from 1 to 52 weeks. Quality of the powder was assessed by measurement of fluorescence, potassium chloride value, pH, and foaming volume. The rate of deterioration increased with an increase in moisture content at 80° and 120° F. The effect of moisture content on fluorescence and potassium chloride values was negligible at 40° F., but high moisture in powders stored at this temperature accelerated the development of acidity and the loss in baking quality as assessed by foaming volume.Packing in carbon dioxide, nitrogen, and in vacuo had a slight beneficial effect on dried sugar–egg powder.

DRIED WHOLE EGG POWDER: IV. EFFECT OF MOISTURE CONTENT ON KEEPING QUALITY

1943 ◽  
Vol 21d (7) ◽  
pp. 211-222 ◽  
Author(s):  
W. Harold White ◽  
M. W. Thistle
Keyword(s):  
Moisture Content ◽  
Potassium Chloride ◽  
Single Factor ◽  
Keeping Quality ◽  
Effect Of Moisture ◽  
Egg Powder ◽  
Whole Egg

Dried whole egg powders, obtained from three different manufacturers, were adjusted to contain from 2 to 8.5% moisture, and held at temperatures ranging from 7.1° to 43.3 °C. Quality was assessed by determination of the fluorescence, potassium chloride, and refractometric values.Temperature was the most important single factor studied in affecting the keeping quality of dried egg. However, at all temperatures the rate of deterioration increased with increase in the moisture content. To maintain quality during storage and transport, dried egg should contain not more than 5% moisture and preferably 2% or less.

Evaluation of the Effect of Moisture Content in the Wood Sample Structure on the Quality of Tomographic X-Ray Studies of Tree Rings of Stem Wood

2019 ◽  
Vol 46 (1) ◽  
pp. 16-18
Author(s):  
A. V. Batranin ◽  
S. L. Bondarenko ◽  
M. A. Kazaryan ◽  
A. A. Krasnykh ◽  
I. A. Miloichikova ◽  
...  
Keyword(s):  
Moisture Content ◽  
Tree Rings ◽  
Wood Sample ◽  
X Ray ◽  
Stem Wood ◽  
Sample Structure ◽  
Effect Of Moisture

DRIED WHOLE EGG POWDER: XXVIII. REPRODUCIBILITY AND INTERRELATION OF METHODS OF ASSESSING QUALITY

1949 ◽  
Vol 27f (2) ◽  
pp. 73-79 ◽  
Author(s):  
Jesse A. Pearce ◽  
M. W. Thistle
Keyword(s):  
Particle Size ◽  
Potassium Chloride ◽  
Density Measurements ◽  
Baking Quality ◽  
Fluorescence Measurements ◽  
Egg Powder ◽  
Whole Egg ◽  
Spray Dried

The relation between palatability and fluorescence value previously established for 33 samples of plain egg powder, was substantiated by comparisons for 118 samples. Fluorescence measurements were more readily reproduced among various laboratories than measurements of potassium chloride value. Batter density measurements were found to be a satisfactory measure of the baking quality of sugar–egg powder and were more convenient than the baking of test cakes. Particle size of spray-dried sugar–egg powder was also related to baking quality; powder falling between 50 and 200 mesh (U.S. Bureau of Standards) yielded the lightest sponge goods.

scholarly journals EFFECTS OF INITIAL MOISTURE CONTENT ON THE PRODUCTION AND QUALITY PROPERTIES OF SOLID BIOFUEL

2015 ◽  
Vol 55 (5) ◽  
pp. 335 ◽  
Author(s):  
Miloš Matúš ◽  
Peter Križan ◽  
Juraj Beniak ◽  
Ľubomír Šooš
Keyword(s):  
Moisture Content ◽  
Room Temperature ◽  
Initial Moisture Content ◽  
Calorific Value ◽  
Quality Properties ◽  
Moisture Expansion ◽  
Solid Biofuel ◽  
Effect Of Moisture ◽  
Physical Changes

The moisture content of densified biomass is a limit parameter influencing the quality of the solid biofuel. It influences its calorific value, density, mechanical strength and dimensional stability as well as the production process of this biofuel. The paper deals with the experimental research of the effect of moisture content of densified material on the final quality of biofuel in the form of logs. Experiments based on the single-axis densification of spruce sawdust were realized by hydraulic piston press, where the densified logs were produced under room temperature. The effect of moisture content on the quality properties of the logs, including density, change of moisture, expansion and physical changes, were studied. The results show the necessary moisture ranges for producing good-quality logs. The experiments were evaluated and the moisture content of the tested material was optimized to achieve the optimum value for the best quality of the solid biofuel.

DRIED WHOLE EGG POWDER: XVIII. THE KEEPING QUALITY OF ACIDULATED, GAS-PACKED POWDERS OF LOW MOISTURE CONTENT

1946 ◽  
Vol 24f (1) ◽  
pp. 39-46 ◽  
Author(s):  
Jesse A. Pearce ◽  
Margaret Reid ◽  
W. H. Cook
Keyword(s):  
Carbon Dioxide ◽  
Moisture Content ◽  
Potassium Chloride ◽  
Storage Life ◽  
Ph Measurements ◽  
Keeping Quality ◽  
Egg Powder ◽  
Subsequent Storage ◽  
Whole Egg

Acidification of liquid egg prior to drying did not improve subsequent storage life, although pH measurements showed that powder from untreated egg became acid more rapidly during storage. Reduction in the moisture content (total volatiles) from 4.7 to 3.0% doubled, and reduction from 4.7 to 1.7% tripled, the storage life of dried whole egg powder as assessed by fluorescence tests. The maximum storage life predicted for the low moisture powder by this test was only 36 wk. at 27 °C. and 5 wk. at 38 °C. Palatability tests suggested that the product was somewhat less perishable, as a powder of 1.7% moisture was considered fit for use as an egg dish after 64 wk. at 27 °C. Gas-packing low moisture powders in an atmosphere of carbon dioxide appeared to be slightly more effective as a means of retaining palatability than packing in an atmosphere of air or nitrogen, but was particularly effective in preventing loss of solubility (assessed by potassium chloride values) during storage.

DRIED WHOLE EGG POWDER: IX. EFFECT OF DRYING CONDITIONS ON QUALITY

1943 ◽  
Vol 21d (12) ◽  
pp. 389-393 ◽  
Author(s):  
A. H. Woodcock ◽  
Margaret Reid
Keyword(s):  
Deleterious Effect ◽  
Chemical Methods ◽  
Flow Rates ◽  
Air Temperatures ◽  
Liquid Whole Egg ◽  
Egg Powder ◽  
Drying Conditions ◽  
Whole Egg ◽  
Spray Dried

Liquid whole egg was spray dried in a small, laboratory drier at various flow rates of liquid egg and at different inlet and exhaust air temperatures. Quality of the powder, as assessed by chemical methods, palatability, and baking tests, was progressively improved as the exhaust air temperature was lowered. Inlet air temperatures above 107 °C. (225° F.) had a deleterious effect. Lowering the drying temperature, however, had an adverse effect on the rate of production.

Effect of Moisture Content on the Chemical Composition and Fermentation Quality of Italian Ryegrass Haylage

2015 ◽  
Vol 35 (2) ◽  
pp. 131-136 ◽  
Author(s):  
Hyung Soo Park ◽  
Ki Choon Choi ◽  
Ji Hye Kim ◽  
Min Jeong So ◽  
Won Ho Kim ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Moisture Content ◽  
Italian Ryegrass ◽  
Fermentation Quality ◽  
Effect Of Moisture
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