scholarly journals Whole egg powder makes nutritious diet more affordable for Ethiopia: A cost of the diet and affordability analysis

2021 ◽  
Author(s):  
Kaleab Baye ◽  
Andinet Abera ◽  
Stanley Chitekwe ◽  
Paulos Getachew ◽  
Abebe Hailemariam ◽  
...  
Keyword(s):  
Egg Powder ◽  
Whole Egg

Hydrophobic Grid Membrane Filter Method for Aerobic Plate Count in Foods: Collaborative Study

1986 ◽  
Vol 69 (4) ◽  
pp. 671-676 ◽  
Author(s):  
Phyllis Entis ◽  
◽  
J Allen ◽  
A Bhatnagar ◽  
A Brouwer ◽  
...  
Keyword(s):  
Membrane Filter ◽  
Collaborative Study ◽  
Raw Milk ◽  
Plate Count ◽  
Filter Method ◽  
Membrane Filter Method ◽  
Aerobic Plate Count ◽  
Egg Powder ◽  
Raw Poultry ◽  
Whole Egg

Abstract Twenty-one laboratories participated in a collaborative study to validate a hydrophobic grid membrane filter (HGMF) method for aerobic plate count by comparing its performance against the AOAC/APHA pour plate method. Raw milk, raw poultry, whole egg powder, flours, and spices were included in the study. Counts obtained by the HGMF and pour plate methods did not differ significantly, except in the case of whole egg powder, for which the HGMF method produced significantly higher counts. The hydrophobic grid membrane filter method for aerobic plate count in foods has been adopted official first action.

DRIED WHOLE EGG POWDER: XXIV. SOME FACTORS AFFECTING COLOUR

1947 ◽  
Vol 25f (2) ◽  
pp. 149-159
Author(s):  
H. Tessier ◽  
J. R. Marier ◽  
Jesse A. Pearce
Keyword(s):  
Scattered Light ◽  
Sunset Yellow ◽  
Yellow Colour ◽  
Factors Affecting ◽  
The United Kingdom ◽  
Cone Type ◽  
Egg Powder ◽  
Grey Colour ◽  
Whole Egg

A nine filter colour comparator was used to compare egg powders with strips showing the colour of dried egg as received in the United Kingdom. Drying either fresh or frozen eggs did not affect powder colour but Grade B and Grade C eggs gave a product with a more intense yellow colour than Grade A eggs. The area of Canada in which eggs were produced did not affect the colour of the subsequent powder appreciably but powders prepared from eggs produced in May to July, 1945 were a more intense yellow than those from eggs produced in January to April of the same year. Exposure of the liquid egg to light before drying resulted in powders of a duller grey colour than when the liquid was kept in the darkness. Commercial cone-type driers gave powders of a more intense yellow than commercial box-type driers, while powders prepared on the laboratory drier were paler than those prepared on the commercial driers. Coarse powders scattered less of the impinging light than fine powders but the colour quality of the scattered light was unaffected. The addition of a mixture of two dyes, Tartrazme and Sunset Yellow, to liquid egg before drying improved the colour of the resulting powder.

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: XX. THE EFFECT OF GRADE OF EGGS, LOCALITY AND MONTH OF PRODUCTION, AND CLIMATIC CONDITIONS ON THE SOLIDS CONTENT OF LIQUID EGG AND ON THE QUALITY OF THE POWDER PRODUCED

1946 ◽  
Vol 24f (4) ◽  
pp. 215-223 ◽  
Author(s):  
Jesse A. Pearce ◽  
Margaret Reid ◽  
Miss B. Metcalfe ◽  
H. Tessier
Keyword(s):  
Potassium Chloride ◽  
Egg Production ◽  
Quality Measures ◽  
Climatic Conditions ◽  
Quality Attribute ◽  
Egg Powder ◽  
Solids Content ◽  
Whole Egg ◽  
Average Fluorescence

Grade A large eggs had the lowest average solids content (25.6%) of the grades studied and Grade C eggs had the highest (26.6%). The solids content increased during the period from December 1944 to July 1945. The total increase during this interval was about 0.5%.The average potassium chloride value of powder produced from Grades B and C eggs was higher than the value for Grade A medium eggs; Graded medium and pullet eggs produced powder better in this quality attribute than Grade A large (differences of about 2%). The use of Grade C eggs resulted in a powder with an average fluorescence value about 2 units greater than for powder from any other grade of eggs. The month of egg production affected quality measures on the resulting powder. As the season progressed there was a decrease in the fluorescence value and pH and an increase in potassium chloride value and foaming volume value.The changes noted could not be attributed to climatic conditions, but may be attributable to feeding practices and to increased age of the hen.

scholarly journals Occurrence of Multiple Salmonella Types in Spray-Dried Whole-Egg Powder

1948 ◽  
Vol 27 (1) ◽  
pp. 12-16 ◽  
Author(s):  
Mathilde Solowey ◽  
Aaron Rosenstadt ◽  
Earle H. Spaulding ◽  
Cecilia Chemerda
Keyword(s):  
Egg Powder ◽  
Whole Egg ◽  
Spray Dried

scholarly journals Microbial safety and physicochemical characteristics of electron beam irradiated whole egg powder

2016 ◽  
Vol 25 (2) ◽  
pp. 637-642 ◽  
Author(s):  
Hyun-Joo Kim ◽  
Hae In Yong ◽  
Dinesh D. Jayasena ◽  
Hyun Jung Lee ◽  
Haelim Lee ◽  
...  
Keyword(s):  
Electron Beam ◽  
Physicochemical Characteristics ◽  
Microbial Safety ◽  
Egg Powder ◽  
Whole Egg

scholarly journals Quality evaluation of differently processed whole egg powder yield, nutritional value and microbial load

2021 ◽  
Vol 48 (5) ◽  
pp. 268-274
Author(s):  
E. I. Daramola-Oluwatuyi ◽  
T. S. Olugbemi ◽  
E. Z. Jiya
Keyword(s):  
Microbial Load ◽  
Salmonella Spp ◽  
Processing Methods ◽  
Randomized Design ◽  
Freeze Dried ◽  
Percentage Yield ◽  
Completely Randomized Design ◽  
Egg Powder ◽  
Whole Egg ◽  
Spray Dried

Egg is a nutrient dense food, however the cylical egg glut characterized by egg spoilage, quality deterioration and wastage imparts negatively on poultry farmers. Powdered dried egg provides a convenient alternative to this problem. The focus of this study was to compare and evaluate differently processed whole eggs into powder egg. An experiment was conducted to evaluate the potential of whole egg powders made from different processing methods. The yield, proximate composition, microbiological load from differently processed (Spray dried- commercial, Freeze dried and Dehydrated) whole egg powders were compared. The treatments in this experiment were the Spray Dried, Freeze Dried and Dehydrator Dried Whole Egg Powders represented as SDWEP, FDWEP and DDWEP, respectively. Thirty-five eggs each were used to produce the FDWEP and DDWEP while the SDWEP was obtained from United State of America. The Experimental design was a completely randomized design. Powder percentage yield of 1000g raw eggs (26.7%) and crude protein (52.78%) was highest (P<0.05) from SDWEP. Salmonella spp observed in raw eggs was destroyed by heat from the processing methods in the whole egg powders. The microbial load was within the 2cfu/g acceptable limits. This study concludes that whole egg powders produced by spray, freeze or dehydrator methods are generally accepted and serve as good alternatives to fresh eggs in addition to their use in the confectionary industry not compromising the final product quality.     L'œuf est un aliment riche en nutriments, mais la surabondance d'œufs cyclique caractérisée par la détérioration des œufs, la détérioration de la qualité et le gaspillage affecte négativement les éleveurs de volaille. L'œuf séché en poudre offre une alternative pratique à ce problème. L'objectif de cette étude était de comparer et d'évaluer des œufs entiers transformés différemment en œufs en poudre. Une expérience a été menée pour évaluer le potentiel des poudres d'œufs entiers fabriquées à partir de différentes méthodes de traitement. Le rendement, la composition approximative, la charge microbiologique de poudres d'œufs entiers traitées différemment (séchées par pulvérisation-commerciales, lyophilisées et déshydratées) ont été comparées. Les traitements dans cette expérience étaient les poudres d'œufs entiers séchés par pulvérisation, lyophilisés et séchés au dés hydrateur représentés respectivement par SDWEP, FDWEP et DDWEP. Trente-cinq œufs chacun ont été utilisés pour produire le FDWEP et le DDWEP tandis que le SDWEP a été obtenu des États-Unis d'Amérique. Le plan expérimental était un plan complètement randomisé. Le pourcentage de rendement en poudre de 1000 g d'œufs crus (26,7 %) et de protéines brutes (52,78%) était le plus élevé (P< 0,05) du SDWEP. Salmonella spp observée dans les œufs crus a été détruite par la chaleur des méthodes de traitement dans les poudres d'œufs entiers. La charge microbienne était dans les limites acceptables de 2 cfu/g. Cette étude conclut que les poudres d'œufs entiers produites par pulvérisation, congélation ou déshydratation sont généralement acceptées et constituent de bonnes alternatives aux œufs frais en plus de leur utilisation dans l'industrie de la confiserie sans compromettre la qualité du produit final.

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.

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