DRIED WHOLE EGG POWDER: XXV. FURTHER STUDIES ON THE EFFECT OF ADDED SUBSTANCES

1947 ◽  
Vol 25f (2) ◽  
pp. 160-172 ◽  
Author(s):  
R. L. Hay ◽  
Margaret Reid ◽  
Jesse A. Pearce
Keyword(s):  
Vitamin A ◽  
Sodium Bicarbonate ◽  
Pigment Content ◽  
Baking Quality ◽  
Egg Lecithin ◽  
Volume Measurements ◽  
Wetting Agents ◽  
Egg Powder ◽  
Whole Egg

A number of substances added to liquid egg before drying had no effect on changes in palatability, fluorescence value, and total carotinoid pigment content of the subsequent powders when stored for 16 weeks at 80° F., for eight weeks at 100° F., or for four weeks at 120° F. Added soya lecithin did not increase the initial fluorescence, but egg lecithin did; added lecithin from either source did not accelerate fluorescence changes during storage. Measurement of vitamin A content in treated or untreated powder showed that loss of this component during four weeks' storage at 120° F. was less marked than during 16 weeks' storage at 80° and 100° F., but, at these lower temperatures, heated whole egg powder, heated dried white, heated dried yolk, and heated or unheated cystine or methionine had a preservative action. Sucrose or sodium bicarbonate retarded vitamin A loss in stored dried yolk. Foaming volume measurements on freshly dried powders containing Nacconol S.N.F., Duponol, Roccal, and Aerosol showed that, in general, the addition of these wetting agents to liquid egg before drying adversely affected the aerating power of the powder. The addition of sucrose improved the baking quality of freshly prepared powders, the addition of lactose had a negligible effect and the addition of whey solids reduced the baking quality. When the powders were stored at 80 and 100° F. these three added substances had a preservative effect; sucrose being most effective and whey solids least effective.

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: 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.

DRIED WHOLE EGG POWDER: XXII. SOME FACTORS AFFECTING THE PRODUCTION AND INITIAL QUALITY OF DRIED SUGAR-AND-EGG MIXTURES

1946 ◽  
Vol 24f (6) ◽  
pp. 420-429 ◽  
Author(s):  
Jesse A. Pearce ◽  
J. Brooks ◽  
H. Tessier
Keyword(s):  
Particle Size ◽  
Potassium Chloride ◽  
Spray Drier ◽  
Factors Affecting ◽  
Mesh Screen ◽  
Egg Powder ◽  
Whole Egg

Sugar–egg powder was produced under a variety of conditions in a laboratory spray drier and in two commercial driers. A product prepared at inlet temperatures below 270° F. and outlet temperatures below 150° F. was the most suitable for baking purposes and was generally the best when assessed by measurements of fluorescence, potassium chloride value, and pH. Powder of particle size small enough to pass an 80 mesh screen (U.S. Bureau of Standards) appeared to have better baking properties than coarser material. Trials with nozzles of various sizes indicated that the best product was prepared using small nozzles. Sucrose syrup or solid sucrose, with fresh or frozen egg, all produced powders of similar initial quality.

DRIED WHOLE EGG POWDER: XXVI. SOME OBSERVATIONS ON THE QUALITY OF POWDER PREPARED FROM FROZEN, LIQUID EGG

1947 ◽  
Vol 25f (2) ◽  
pp. 173-179 ◽  
Author(s):  
Jesse A. Pearce ◽  
M. W. Thistle ◽  
H. Tessier ◽  
C. G. Layers
Keyword(s):  
Potassium Chloride ◽  
Chloride Solution ◽  
Storage Temperature ◽  
Frozen Storage ◽  
Potassium Chloride Solution ◽  
Egg Powder ◽  
Drying Conditions ◽  
Whole Egg

Liquid from eggs of various qualities was frozen at −40° F. and stored at 10°, 0°, and −10° F. for 12 months. Powder produced from the defrosted samples was assessed by fluorescence and potassium chloride solution solubility measurements, which showed that liquid from musty or incubator reject eggs gave a less desirable powder than liquid from Grade A, Grade C, or cracked eggs; increase in time of frozen storage decreased the quality of the resulting powder; if frozen storage extended beyond six months, the lowest storage temperature was most desirable; and method of packaging (in Reynold's Metal A-10, or in wax paper with or without added ice) had no effect on the quality of the powder produced. If drying conditions were held constant, increased dilution of the defrosted egg before drying resulted in a poorer powder. It was shown that freezing or defrosting operations should be completed within about one hour.

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.

LIQUID AND FROZEN EGG: V. VISCOSITY, BAKING QUALITY, AND OTHER MEASUREMENTS ON FROZEN EGG PRODUCTS

1949 ◽  
Vol 27f (5) ◽  
pp. 231-240 ◽  
Author(s):  
Jesse A. Pearce ◽  
C. G. Lavers
Keyword(s):  
Sodium Chloride ◽  
Mechanical Treatment ◽  
Freezing Time ◽  
Baking Quality ◽  
Mechanical Pretreatment ◽  
Egg Products ◽  
Whole Egg

Freezing irreversibly increased the viscosity of yolk and whole egg, but did not affect the white. Vigorous mechanical treatment before freezing reduced the viscosity of defrosted yolk, white, and whole egg. The viscosity of defrosted yolk and whole egg increased with increase in freezing or thawing time. Mechanical pretreatment or differences in freezing time did not affect the baking quality of defrosted egg products. Freezing reduced the baking quality of yolk and whole egg, but the baking quality improved after storage for about three months at − 10° and 0° F., and then decreased. A thawing time of four hours resulted in yolk or whole egg of better baking quality than thawing times of 0.03, 24, or 48 hr. There was no relation between viscosity and the baking quality of these egg products. The addition of 2% sodium chloride was equivalent to the addition of 8% sucrose in preserving the foaming quality of frozen yolk.

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.

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