DRIED WHOLE EGG POWDER: X. THE EFFECT OF ADDED SUBSTANCES ON KEEPING QUALITY

1944 ◽  
Vol 22f (2) ◽  
pp. 34-38 ◽  
Author(s):  
Jesse A. Pearce ◽  
A. H. Woodcock ◽  
N. E. Gibbons
Keyword(s):  
Lactic Acid ◽  
Sodium Chloride ◽  
Sodium Bicarbonate ◽  
Sodium Acetate ◽  
Fluorescence Measurements ◽  
Keeping Quality ◽  
Egg Powder ◽  
Whole Egg

Dried whole egg powders, treated with a number of substances prior to drying, were stored at temperatures from 23.9° to 47.7 °C. Deterioration in quality was assessed by fluorescence measurements, supported in some instances by palatability tests.Fluorescence development in powders containing sodium chloride in combination with either citric or lactic acid was more rapid than in the control powder. The effect was less marked when any of these substances was used alone. The addition of 15% sucrose was more effective in inhibiting fluorescence development at 23.9 °C. than at 37.2 °C. but had no effect at 47.7 °C. The addition of 0.2% sodium bicarbonate, an amount that did not affect the flavour of the powder, retarded deterioration as indicated by fluorescence and palatability tests. Other alkaline salts studied (sodium acetate, benzoate, citrate, salicylate, and tartrate) had no effect.

Effect of suckling an isotonic solution of sodium acetate, sodium bicarbonate, or sodium chloride on abomasal emptying rate and luminal pH in calves

2008 ◽  
Vol 69 (6) ◽  
pp. 824-831 ◽  
Author(s):  
Tessa S. Marshall ◽  
Peter D. Constable ◽  
Sonia S. Crochik ◽  
Thomas Wittek ◽  
David E. Freeman ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Sodium Bicarbonate ◽  
Sodium Acetate ◽  
Isotonic Solution ◽  
Luminal Ph

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.

DRIED WHOLE EGG POWDER: V. DEFINITION AND PROPERTIES OF LOW GRADE EGG POWDERS

1943 ◽  
Vol 21d (8) ◽  
pp. 267-269 ◽  
Author(s):  
M. W. Thistle ◽  
Margaret Reid ◽  
N. E. Gibbons
Keyword(s):  
Protein Fraction ◽  
Human Consumption ◽  
Low Grade ◽  
Fluorescence Measurements ◽  
Oxygen Formation ◽  
Fat Fraction ◽  
Egg Powder ◽  
Whole Egg

The point at which 50% of tasters regarded dried whole egg preparations as unsuitable for human consumption coincided with a rating of 2.7 on a scale ranging from 10 for excellent, fresh egg to 0 for repulsive material. The protein fraction of these low grade samples had deteriorated badly, as shown by fluorescence measurements. The fat fraction showed no evidence of peroxide oxygen formation.

DRIED WHOLE EGG POWDER: VI. EFFECT OF STORAGE TEMPERATURE AND GAS PACKING ON KEEPING QUALITY

1943 ◽  
Vol 21d (9) ◽  
pp. 271-276 ◽  
Author(s):  
W. Harold White ◽  
M. W. Thistle ◽  
Margaret Reid
Keyword(s):  
Carbon Dioxide ◽  
Beneficial Effect ◽  
Potassium Chloride ◽  
Storage Temperature ◽  
Keeping Quality ◽  
Egg Powder ◽  
Whole Egg

Dried whole egg powders were obtained from three different manufacturers and stored at temperatures ranging from 7.1° to 32.1 °C. for periods up to six months. Quality was assessed by determination of fluorescence and potassium chloride values. At 23.8 °C. the rate of deterioration was comparatively rapid; at 32.1 °C. it was markedly so. To maintain quality during storage and transport dried egg should be stored at a temperature of 15.6 °C. or lower.The effect on keeping quality of packing in nitrogen, carbon dioxide, in vacuo, or in the form of compressed tablets was studied. Carbon dioxide alone had beneficial effect.

DRIED WHOLE EGG POWDER: III. A REFRACTOMETRIC METHOD FOR THE DETERMINATION OF SOLUBILITY

1943 ◽  
Vol 21d (7) ◽  
pp. 203-210 ◽  
Author(s):  
W. Harold White ◽  
G. A. Grant
Keyword(s):  
Sodium Chloride ◽  
Petroleum Ether ◽  
Potassium Chloride ◽  
Water Soluble ◽  
Soluble Nitrogen ◽  
Refractometric Determination ◽  
Curvilinear Relation ◽  
Egg Powder ◽  
Whole Egg

The refractometric determination of the solubility of dried, whole egg powder was found to be affected by the method of defatting, the nature of the fat and protein solvents, the ratio of protein solvent to powder, the method of equilibration, and time of extraction. These factors were standardized by defatting egg powder with petroleum ether and extracting for a period of two hours with a 5% solution of sodium chloride. The refractometric value of the extract was determined at 25 °C. using an Abbé refractometer.The refractometric value was linearly related to the content of water soluble nitrogen of whole powder and to the potassium chloride value of defatted powder. A curvilinear relation was obtained with the content of crude albumin nitrogen and with the potassium chloride value of whole egg powder.

DRIED WHOLE EGG POWDER: XIV. EFFECTS OF LOW TEMPERATURE, LOW MOISTURE CONTENT, CARBON DIOXIDE PACK, AND COPPER CONTAMINATION ON KEEPING QUALITY

1944 ◽  
Vol 22f (4) ◽  
pp. 80-86 ◽  
Author(s):  
M. W. Thistle ◽  
Margaret Reid ◽  
W. Harold White ◽  
A. H. Woodcock
Keyword(s):  
Carbon Dioxide ◽  
Low Temperature ◽  
Moisture Content ◽  
Copper Contamination ◽  
Keeping Quality ◽  
Fat Fraction ◽  
Objective Tests ◽  
Egg Powder ◽  
Whole Egg ◽  
Volatile Materials

As shown by objective tests of quality, egg powder slowly deteriorated even at temperatures as low as − 40 °C. Low moisture content had a marked preservative action, but powders containing 1.4% volatile materials suffered some deterioration when held at 37° and 48 °C. The use of a carbon dioxide pack afforded some measure of protection against heat deterioration, particularly on the solubility of the powder.Copper contamination had no demonstrable effect on quality, as measured by potassium chloride and fluorescence values, on powders stored at 21 °C. for three months, even in the presence of oxygen. The fat fraction showed no evidence of peroxide oxygen development.

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.

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: VIII. AN IMPROVED FLUORESCENCE METHOD AND SOME FACTORS AFFECTING THE MEASUREMENT

1943 ◽  
Vol 21d (11) ◽  
pp. 341-347 ◽  
Author(s):  
J. A. Pearce ◽  
M. W. Thistle ◽  
Margaret Reid
Keyword(s):  
Sodium Chloride ◽  
Original Method ◽  
Fluorescence Method ◽  
Improved Method ◽  
Factors Affecting ◽  
Significant Change ◽  
Egg Powder ◽  
Whole Egg ◽  
Material Saving

An improved method avoided prolonged nitration periods and effected a material saving in chemicals, but the results do not differ from those obtained by the original method. The improved method is as follows: 2.5 gm. of egg powder is defatted with three 25 ml. portions of chloroform; 1 gm. of the defatted powder is shaken for 30 min. with 100 ml. of 10% sodium chloride, filtered, and the fluorescence of 15 ml. of the filtrate determined in a photofluorometer.Increase in temperature raised the values obtained by 0.65 photofluorometer units per Centigrade degree. Although decrease in the pH of the protein extracts was associated with increase in fluorescence values, variations in the pH of the protein solvent from 4.6 to 8.9 caused no significant change in fluorescence values.

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