CHARACTERIZATION OF THE FOAM-MAT DRIED EGG WHITE POWDER

Yıl 2020, , 150 - 160, 01.12.2019

Gülşah Çalışkan Koç , Burcu Çabuk

https://doi.org/10.15237/gida.GD19120

Cited By: 2

Öz

The scope of this study is to determine the effect of different drying air temperatures on the drying behavior, effective moisture diffusivity, physical, powder, and functional properties of foam mat dried egg white powder. For this purpose, the egg white foam was obtained by using kitchen blender (1000W, 30s) and dried at convective hot air oven at three different drying air temperatures (60, 70, and 80°C, %20 ventilation rate). Drying took place in a falling rate period for all drying temperatures. The effective moisture diffusivity values increased depending on the drying air temperature and the activation energy was calculated as 13.81kJ/mol. The moisture content has a proportional relationship with ash content, b*, Chroma, yellowness and browning indexes, flowability, cohesiveness, emulsification stability, water holding capacity, and foam holding capacity values, whereas it has an inverse proportional relationship with L*, a*, hygroscopicity, emulsification activity, oil holding capacity, and foam holding stability values. 

Anahtar Kelimeler

Egg white, foam mat drying, powder properties, functional properties, foaming

KÖPÜK KURUTMA YÖNTEMİ İLE KURUTULMUŞ YUMURTA BEYAZI TOZLARININ KARAKTERİZASYONU

Öz

Bu çalışmanın amacı, farklı hava sıcaklıklarının köpük kurutma yöntemi ile kurutulmuş yumurta beyazı köpüğünün kuruma davranışı, etkin nem difüzyon katsayısı, fiziksel, toz ürün ve fonksiyonel özellikleri üzerine etkisinin belirlenmesidir. Bu amaç doğrultusunda, yumurta beyazı köpüğü blender kullanılarak (1000W, 30s) elde edilmiş ve konvektif fırında üç farklı sıcaklıkta (60, 70, ve 80°C, %20 fan hızı) kurutulmuştur. Tüm hava sıcaklıklarında, kuruma düşen hız periyodunda gerçekleşmiştir. Etkin nem difüzyon katsayısı hava sıcaklığına bağlı olarak artmış ve aktivasyon enerjisi 13.81kJ/mol olarak hesaplanmıştır. Nem içeriği; kül içeriği, b*, kroma, sarılık ve esmerleşme indeksleri, akabilirlik, yapışkanlık, emülsiyon stabilitesi, su tutma kapasitesi ve köpük tutma kapasitesi değerleri ile doğru, L*, a*, higroskopisite, emülsiyon aktivitesi, yağ tutma kapasitesi ve köpük tutma stabilitesi ile ters oranlı bulunmuştur.

Anahtar Kelimeler

Yumurta beyazı, köpük kurutma, toz özellikler, fonksiyonel özellikler, köpüklenme

Kaynakça

• Abbasi, E., Azizpour, M. (2016). Evaluation of physicochemical properties of foam mat dried sour cherry powder. LWT-Food Sci Technol, 68: 105-110.
• AOAC. (2000): Official methods of analysis. 17th edn. Gaithersburg: Association of Official Analytical Chemists.
• AOAC. (2005): Official Method 923.03. Ash of flour. Gaithersburg, MD, USA.
• Araya-Farias, M., Ratti, C. (2009). Dehydration of foods: general concepts. In: Ratti C, editor. Advances in food dehydration. Boca Raton, FL: CRC Press. p 1–36. ch1.
• Ayadi, M.A., Khemakhem, M., Belgith, H., Attia. H. (2008). Effect of Moderate Spray Drying Conditions on Functionality of Dried Egg White and Whole Egg. Journal of Food Science 73(6):281-287.
• Cai, Y.Z., Corke, H. (2000). Production and properties of spray-dried amaranthus β-cyanin pigments. J Food Sci, 65, 1248–1252.
• Çalışkan Koç, G., Çabuk, B. (2019). The Effect of Different Microwave Powers on the Drying Kinetics and Powder Properties of Foam-Mat Dried Egg White Powder. GIDA, 44 (2): 328-33.
• Fitzpatrick, J.J., Barry, K., Cerqueira, P.S.M., Iqbal, T., O’Neill, J., Roos, Y.H. (2007). Effect of composition and storage conditions on the flowability of dairy powders. Int Dairy J, 17, 383–392.
• Folawiyo, Y. L., Apenten, R. O. (1997). The effect of heat-and acid-treatment on the structure of rapeseed albumin (napin). Food Chem, 58(3), 237-243.
• Gong, Z., Zhang, M., Mujumdar, A.S., Sun, J. (2008). Spray drying and agglomeration of instant bayberry powder. Drying Technol, 26, 1116–1121.
• Hand, Z., Cai, M. J., Cheng, J. H., Sun, D. W. (2019). Effects of microwave and water bath heating on the interactions between myofibrillar protein from beef and ketone flavour compounds. Int J Food Sci Technol, doi:10.1111/ijfs.14079 (in press).
• Ibanoğlu, E., Ercelebi, E. (2007). Thermal denaturation and functional properties of egg proteins in the presence of hydrocolloid gums. Food Chem, 101(2), 626-633.
• Iqbal, T., Fitzpatrick, J.J. (2008). Effect of storage conditions on the wall friction characteristics of three food powders. J Food Eng, 72, 273–280.
• Jinapong, N., Suphantharika, M., Jamnong, P. (2008). Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration. J Food Eng, 84, 194–205.
• Kadam. D.M., Balasubramanian, S. (2011). Foam mat drying of tomato juice. J Food Process Pres, 35: 484-495.
• Kinsella, J.E. (1981). Functional properties of proteins: Possible relationships between structure and function in foams. Food Chem, 7 (4); 273-288.
• Kudra, T., Ratti, C. (2006). Foam-Mat Drying: Energy and Cost Analyses. Can Biosyst Eng, 48:27–32.
• Kudra, T., Mujumdar, A S. (2002). Part I. General discussion: conventional and novel drying concepts. In: Kudra T, Mujumdar AS, editors. Advanced drying technologies. New York: Marcel Dekker Inc. p 1–26.
• Liu, S., Elmer, C., Low, N.H., Nickerson, M.T. (2010). Effect of pH on the functional behaviour of pea protein isolate–gum Arabic complexes. Food Res Int, 43(2):489–495.
• Ma, S., Zhao, S., Zhang, Y. Yu, Y., Liu, J., Xu, M. (2013). Quality characteristic of spray-drying egg white powders Mol Biol Rep, 40: 5677.
• Muthukumaran, A., Ratti, C., Raghavan, V.G.S. (2008a). Foam-Mat Freeze Drying of Egg White-Mathematical Modeling Part II: Freeze Drying and Modeling. Drying Technol, 26(4):513–18.
• Muthukumaran, A., Ratti, C., Raghavan, V.G.S. (2008b). Foam-Mat Freeze Drying of Egg White and Mathematical Modeling Part I Optimization of Egg White Foam Stability. Drying Technol, 26(4):508–12.
• Ndife, J., Udobi Ejikeme, C., Amaechi, N. (2010). Effect of oven drying on the functional and nutritional properties of whole egg and its components, Afr J Food Sci, 4(5):254- 257.
• Pathare, P.B., Opara, L.U., Al-Said F.A. (2013). Colour Measurement and Analysis in Fresh and Processed Foods: A Review. Food Bioprocess Technol, 6(1),36-60.
• Pokora, M., Eckert, E., Zambrowicz, A., Bobak, Ł., Szołtysik, M., Dąbrowska, A., Chrzanowska, J., Polanowski, A., Trziszka, T. (2013). Biological and functional properties of proteolytic enzyme‐modified egg protein by‐products. Food sci nutr, 1(2), 184-195.
• Raharitsifa N., Ratti, C. (2010). Foam-mat freeze-drying of apple juice part 1: experimental data and ann simulations. J Food Process Eng, 33: 268-283.
• Rajkumar, P., Kailappan, R., Viswanathan, R., Raghavan, G.S.V., Ratti, C. (2007). Foam mat drying of alphonso mango pulp. Drying Technol, 25(2):357- 365.
• Salahi, M.R., Mohebbi1, M., Taghizadeh, M. (2015). Foam-mat drying of cantaloupe (cucumis melo): Optimization of foaming parameters and investigating drying characteristics. J Food Process Pres, 39: 1798-1808.
• Sangamithra, A., Venkatachalam, S., John S.G., Kuppuswamy, K. (2014). Foam mat drying of food materials: a review. J Food Process Pres, 39: 3165-3174.
• Sharada, S. (2013). Studies on Effect of Various Operating Parameters & Foaming Agents- Drying of Fruits and Vegetables. International Journal of Modern Engineering Research (IJMER), 3(3):1512–19.
• Solval, K.E.M. (2011). Spray drying technology for the production and processing of microencapsulated omega-3 fish oil with egg powder, Master Thesis, 1390. Louisiana State University and Agricultural and Mechanical College, USA.
• Stone, A.K., Karalash, A., Tyler, R.T., Warkentin, T.D., Nickerson, M.T. (2015). Functional attributes of pea protein isolates prepared using different extraction methods and cultivars. Food Res Int, 76(1):31–38.
• Talansier, E., Loisel, C., Dellavalle, D., Desrumaux, A., Lechevalier, V., Legrand, J. (2009). Optimization of dry heat treatment of egg white in relation to foam and interfacial properties, LWT - Food Sci Technol, 42, 496–503.
• Tekin, Z.H., Baslar, M. (2018). The effect of ultrasound-assisted vacuum drying on the drying rate and quality of red peppers. ‎J Therm Anal Calorim, 132(2), 1131–1143.
• Van Der Plancken, I., Van Loey, A., Hendrickx, M. E. (2006). Effect of heat-treatment on the physico-chemical properties of egg white proteins: A kinetic study. J Food Eng, 75(3), 316-326.
• Wagner, J. R., Anon. M.C. (1990). Influence of denaturation, hydrophobicity and sulfhydryl content on solubility and water absorbing capacity of soy protein isolates. J Food Sci, 55:765–770.
• Wong, P. Y. Y., Kitts, D. D. (2003). A Comparison of the Buttermilk Solids Functional Properties to Nonfat Dried Milk, Soy Protein Isolate, Dried Egg White, and Egg Yolk Powders. J Dairy Sci, 86:746–754.
• Yasumatsu, K., Sawada, K., Moritaka, S., Misaki, M., Toda, J., Wada, T., and Ishii, K. (1972). Whipping and emulsifying properties of soybean products. Agric Biol Chem, 36(5):719–27.