Development of a cottage industry for dehydrating whole egg

Citation
P. Parihar et al., Development of a cottage industry for dehydrating whole egg, J FD SCI M, 38(2), 2001, pp. 158-160
Citations number
4
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
2
Year of publication
2001
Pages
158 - 160
Database
ISI
SICI code
0022-1155(200103/04)38:2<158:DOACIF>2.0.ZU;2-#
Abstract
Whole egg fluid was heated in a small cabinet dryer. It was kept in petri d ishes, which were lined with silver: foil. The dishes were kept in the cabi net dryer. Heated air was supplied from a heat convector. Trials revealed t hat air temperature of 45-50 degreesC for 1 mm thick layer of egg fluid and wind velocity of 92 mt/sec could dry the fluid in 6 h. It was further reve aled that the drying reduced by 35 min, when whole egg fluid was kept in st ainless steel trays line with aluminium foil. The flakes obtained after deh ydration were ground to powder in a grinder. Omelette was prepared from a c ommercially available egg powder and that prepared from fresh egg. The comp arison revealed that the overall acceptability of the omelette made from th e egg powder prepared in laboratory was the second best.