Effect of Radio Frequency Assisted Thermal Processing on Quality and Functional Properties of Egg White Powder

2014 ◽  
pp. 1761-1770 ◽  
Keyword(s):  
Radio Frequency ◽  
Functional Properties ◽  
Thermal Processing ◽  
Egg White ◽  
White Powder ◽  
Egg White Powder

Effect of traditional and radiofrequency assisted thermal processing on the gel firmness of egg white powder

LWT ◽  
2020 ◽  
Vol 133 ◽  
pp. 110091
Author(s):  
Alisha Kar ◽  
Xinyao Wei ◽  
Kaustav Majumder ◽  
Kent Eskridge ◽  
Akihiro Handa ◽  
...  
Keyword(s):  
Thermal Processing ◽  
Egg White ◽  
White Powder ◽  
Egg White Powder

scholarly journals Modeling of radio frequency heating of egg white powder continuously moving on a conveyor belt

2019 ◽  
Vol 262 ◽  
pp. 109-120 ◽  
Author(s):  
Jiajia Chen ◽  
Soon Kiat Lau ◽  
Sreenivasula Reddy Boreddy ◽  
Jeyamkondan Subbiah
Keyword(s):  
Radio Frequency ◽  
Conveyor Belt ◽  
Egg White ◽  
White Powder ◽  
Radio Frequency Heating ◽  
Egg White Powder ◽  
Frequency Heating

Effect of Dry Heating on the Microbiological Quality, Functional Properties, and Natural Bacteriostatic Ability of Egg White after Reconstitution

2003 ◽  
Vol 66 (5) ◽  
pp. 825-832 ◽  
Author(s):  
FLORENCE BARON ◽  
FRANÇOISE NAU ◽  
CATHERINE GUÉRIN-DUBIARD ◽  
FABIENNE GONNET ◽  
JEAN-JACQUES DUBOIS ◽  
...  
Keyword(s):  
Functional Properties ◽  
Microbiological Quality ◽  
Iron Chelator ◽  
Egg White ◽  
White Powder ◽  
Functional Quality ◽  
Egg White Powder ◽  
Dry Heating ◽  
The Impact ◽  
And Storage

Spray-dried egg white (powder) is widely used in the food industry because of its variety of functional properties and its practical advantages. Moreover, egg white powder is generally considered safe because it can withstand high temperatures that allow for the destruction of all pathogens, especially Salmonella. In France, two types of treatments are used to improve the functional properties (whipping and gelling) of dried egg white: standard storage at 67°C for about 15 days and storage at 75 to 80°C for 15 days. The objective of this study was to investigate the effects of two dry-heating treatments (storage at 67 and 75°C for 15 days) on the subsequent ability of egg white to resist Salmonella growth after reconstitution. The impact on the endogenous microflora of the powder and on its functional properties was also considered. Both dry-heating treatments were efficient in destroying a large number of Salmonella. Dry heating at 75°C affected the bacteriostaticability of reconstituted egg white to a greater extent than did dry heating at 67°C. This loss of bacteriostatic ability could be attributable to the thermal denaturation of ovotransferrin, resulting in a reduction in its activity as an iron chelator. However, dry heating at 75°C resulted in improved functional properties. Ultimately, no complete compromise between better functional quality and the preservation of the bacteriostatic ability of egg white after reconstitution is possible. Our results underline the importance of the use of hygienic conditions with egg white powder, especially with powder subjected to high-temperature treatments.

Novel Radiofrequency‐Assisted Thermal Processing Improves the Gelling Properties of Standard Egg White Powder

2016 ◽  
Vol 81 (3) ◽  
pp. E665-E671 ◽  
Author(s):  
Sreenivasula Reddy Boreddy ◽  
Harshavardhan Thippareddi ◽  
Glenn Froning ◽  
Jeyamkondan Subbiah
Keyword(s):  
Thermal Processing ◽  
Egg White ◽  
White Powder ◽  
Gelling Properties ◽  
Egg White Powder

Effect of microwave-assisted phosphorylation modification on the structural and foaming properties of egg white powder

LWT ◽  
2018 ◽  
Vol 97 ◽  
pp. 151-156 ◽  
Author(s):  
Peishan Li ◽  
Zhuo Sun ◽  
Meihu Ma ◽  
Yongguo Jin ◽  
Long Sheng
Keyword(s):  
Egg White ◽  
White Powder ◽  
Foaming Properties ◽  
Microwave Assisted ◽  
Egg White Powder

A simplified model to describe drainage of egg white powder foam containing additives

2019 ◽  
Vol 195 ◽  
pp. 631-641
Author(s):  
Ali Faezian ◽  
Samira Yeganehzad ◽  
Hashem Ahmadi Tighchi
Keyword(s):  
Egg White ◽  
White Powder ◽  
Simplified Model ◽  
Egg White Powder

Accelerated shelf-life testing of quality loss for a commercial hydrolysed hen egg white powder

2012 ◽  
Vol 135 (2) ◽  
pp. 464-472 ◽  
Author(s):  
Qinchun Rao ◽  
Jeancarlo R. Rocca-Smith ◽  
Tonya C. Schoenfuss ◽  
Theodore P. Labuza
Keyword(s):  
Shelf Life ◽  
Egg White ◽  
White Powder ◽  
Quality Loss ◽  
Life Testing ◽  
Egg White Powder ◽  
Hen Egg White ◽  
Hen Egg
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