scholarly journals Production of protein powder from salted duck eggs white

2019 ◽  
Vol 02 ◽  
pp. 119-130
Author(s):  
Trinh A. Nguyen
Keyword(s):  
Design Method ◽  
Egg White ◽  
Regression Equation ◽  
Process Conditions ◽  
Drying Time ◽  
Process Yield ◽  
Surface Design ◽  
Duck Egg ◽  
Salted Duck Eggs

The objective of the research was to determine process conditions to produce protein powder from salted duck egg whites based on the two main steps including precipitation of the protein from egg white and drying the protein. Optimization for process parameters of protein's precipitation and drying were carried out by Response Surface Design method with the results obtained from the experiment. Basing on the determination of the limits of studied factors, defining the regression and choosing the optimal parameters for precipitation and drying processes. The result of optimal protein precipitation was the ratio of water/salted duck egg white: 3.5/1, the temperature of 80oC and precipitation time of 60 minutes with the process yield was 9.63% and the salt separation was 19.61%. The result of optimal drying process was the drying temperature at 75oC, material density: 0.35 g/cm2 (wind speed of 0.64 m/s and drying time of 4 h) with the product solubility of 11.05%, the water content of 8.19% and aw of 0,476. Verifying the defined regression equation and experiment showed the different level is less than 5%, the defined regression equation is valid and has the potential to apply in production.

scholarly journals PENGARUH BOBOT TELUR TETAS ITIK TERHADAP PERKEMBANGAN EMBRIO, FERTILITAS DAN BOBOT TETAS

ZOOTEC ◽  
2016 ◽  
Vol 37 (1) ◽  
pp. 96
Author(s):  
Sarini Paputungan ◽  
Lucia J. Lambey ◽  
Linda S. Tangkau ◽  
Jaqualine Laihad
Keyword(s):  
Embryonic Development ◽  
Embryo Development ◽  
Design Method ◽  
Good Condition ◽  
Egg Weight ◽  
Randomized Design ◽  
Hatching Process ◽  
Duck Egg ◽  
Egg Fertility

EFFECT OF DUCK EGG WEIGHT ON FERTILITY, EMBRYO DEVELOPMENT AND HATCHING WEIGHT OF DAY OLD DUCK. This study was done to evaluate embryonic development for determination of egg fertility and hatching weight of day old duck (DOD). This study involved 160 eggs of duck with the average egg weight (EW) classified into 55g ≤  EW < 60g, 61g ≤ EW < 65g, 65g ≤ EW < 70g and 71g ≤ EW < 75g. Data collection was conducted over 28 days, as long as the period of hatching process. The design method used in this study was completely randomized design. Existing data were analyzed using analysis of variance. Treatments in this study were 4 treatments and 4 replications at each treatment. The variables measured were the percentage of egg fertility, embryo development and hatching weight. Results showed that duck embryo development during the hatching process was in good condition process. The results of variance analysis showed that treatments of egg weight did not affect significantly the percentages of egg fertility. The percentages of fertility were ranging between 85 – 95%. Hatching weights were ranging between 31g – 51g per DOD. Based on the results of this study, it can be concluded that egg weight had no effect on the process of embryonic development and fertility, except those for the hatching weight of DOD. Key words: Duck egg weight, embryonic development, fertility, hatching weight.

Silver Nanoparticles Enhanced Fluorescence of Europium (Ⅲ) Complex for Determination of Doxycycline Content in Duck Egg White

2014 ◽  
Vol 35 (10) ◽  
pp. 1252-1257
Author(s):  
洪茜 HONG Qian ◽  
赵进辉 ZHAO Jin-hui ◽  
袁海超 YUAN Hai-chao ◽  
彭义杰 PENG Yi-jie ◽  
李耀 LI Yao ◽  
...  
Keyword(s):  
Silver Nanoparticles ◽  
Egg White ◽  
Enhanced Fluorescence ◽  
Duck Egg

Foam-Mat Drying Process of Duck Egg White

2020 ◽  
Vol 25 ◽  
pp. 54-82
Author(s):  
E. Rodrigues Mangueira ◽  
J. de Assis Cavalcante ◽  
N. Alves Costa ◽  
A.G. Barbosa de Lima
Keyword(s):  
Computational Simulation ◽  
Storage Conditions ◽  
Egg White ◽  
Coefficient Of Determination ◽  
Process Time ◽  
Drying Time ◽  
Drying Temperature ◽  
Stirring Rate ◽  
Duck Egg ◽  
High Level

The foam-mat dryingprocessof egg white, developed in the food industry, promotes a porous product, brittle and easy to grind. The powderedegg white has a good rehydration properties, safer consumption and storage conditions than fresh product, keeping the high level of proteins and vitamins contained in the egg. In this way, the objective of this work is to study, through numerical computational simulation, the physical aspects of the duck egg white foam-matdrying process. For this, the foam was characterized by its density, percentage of expansion, air over run, stability and moisture. Temperature (50, 60 and 70°C), stirring rate (levels 6, 7 and 8) and stirring time (4, 5 and 6 minutes) are taken as input conditions and the product final moisture and drying time are the output variables. Drying was performed based on the complete factorial 23 + 3 central point experimental design in this procedure. It has been observed that the time and stirring rate significantly influence the product final moisture and that the drying temperature is predominant for the total process time. From the foam moisturedata, adjustments of empirical mathematical models were made; evidencing that theModifiedPage and the Page models provided the best results, with a standard deviation lower than 0.01 and the coefficient of determination above 0.99. For this analysis, the case where the drying temperature, time and the stirring rate were, respectively, 70 °C, 6 minutes and 8 level, presented the best results.

Pengaruh Lama Pengasinan Terhadap Kadar Protein Putih Telur Itik

2014 ◽  
Vol 1 (1) ◽  
pp. 36 ◽  
Author(s):  
Siti Fatimah ◽  
Muji Rahayu ◽  
Siti Aminah
Keyword(s):  
Protein Level ◽  
Egg White ◽  
Special Treatment ◽  
Egg White Protein ◽  
Protein Levels ◽  
Duck Egg ◽  
Egg Period ◽  
Graph Presentation ◽  
And Control ◽  
The Impact

Background : Egg  is one of the animal protein source, which has delicious taste, easy to digest and highly nutritious. Besides its affordable price, its supply availability is unquestionable as well. However, due to its short storability, it requires special treatment, such as preserving, to store it for long period. One way to preserve the egg is by pickling egg, which generally requires seven to ten days of marinating. During the process of marinating, there will be a visual change of egg white and yolk. Their structures  will be more solid (the occurrence of thickening process) because salinization will lead to protein denaturalization. Consequently, it has an influence as well towards the content of egg white protein of duck egg. This study is aimed to explore the impact of various time of pickling egg towards egg white protein of duck egg. Method  : The study where takes place in a laboratories, is a true experimental study for the reason that the researcher must provide intervention, hence all of potentially confounding variables are manageable. Samples that had been used in this study are duck eggs which were bought from North Brebes. This study is expected to generate data from four various time of pickling egg and control (no treatment). Since there are four samples, accordingly the number of data resulted are twenty. The resulted data will be descriptively presented in table, graph, presentation, and narration. Result  : Protein level examination within duck white egg shows changes  in protein levels that occurs in every variation of pickling egg time, where the average results of the assay of duck egg white protein is 14.94% without treatment (control), in five days of pickling time is 13.68%, in seven days of pickling time is 13.29%, in nine days of pickling time is 12.87% and eleven days of pickling time is 12.78%. Conclusion  : There is a significant impact among the period of pickling time to the protein level degradation of duck white egg. Keywords : Duck egg, period of pickling time, level protein of duck white egg.

scholarly journals The Importance of Diet in Predicting the Remission of Urticaria—Determination of Allergen-Specific IgE

Medicina ◽  
2021 ◽  
Vol 57 (7) ◽  
pp. 679
Author(s):  
Monica Iuliana Ungureanu ◽  
Liliana Sachelarie ◽  
Radu Ciorap ◽  
Bogdan Aurelian Stana ◽  
Irina Croitoru ◽  
...  
Keyword(s):  
Predictive Value ◽  
Allergic Diseases ◽  
Specific Ige ◽  
Egg White ◽  
Food Allergens ◽  
Pediatric Hospital ◽  
Disease Remission ◽  
Specific Serum ◽  
Different Types

Background and Objectives: Different types of food introduced gradually in the diet will expose children to different food allergens, increasing the chance of developing allergic diseases. The aim of our study was to determine if allergen-specific IgE values can influence, depending on the diet, the prediction of remission of urticaria in children. Materials and Methods: This prospective study was conducted in 132 patients diagnosed over two years with urticaria, admitted to “Sf. Maria” Clinical Pediatric Hospital Iaşi. Total IgE assay was performed by ELISA, and determination of specific serum IgE by the CLA System Quanti Scan method (Innogenetics, Heiden, Germany). Data were gathered and statistical analysis was performed using statistical software SPSS, using descriptive and inferential statistics. Results: The determination of specific IgE to food allergens was performed on a total of 132 cases. The values of specific IgE were positive for one or more food allergens in 84 patients (63.64%). The most common allergens involved were: cow’s milk in 33.3% cases, egg white in 22.6% cases, and hazelnuts in 11.9% cases. The specific IgE values for the different types of food included in our study had a predictive value for disease remission. Conclusions: The determination of specific IgE confirms the presence of a particular food allergen and may have predictive value for the future development of an allergic manifestation.

Sign in / Sign up

Export Citation Format

Share Document