DRIED WHOLE EGG POWDER: II. EFFECT OF HEAT TREATMENT ON QUALITY

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Abstract
The effect on quality of heating dried egg powders from two Canadian plants at temperatures ranging from 26.7° to 60.0 °C. for periods of from three hours to seven days was investigated. Quality of the treated powders was assessed by determination of the fluorescence, potassium chloride, and water values and the pH and refractive indices of the potassium chloride and aqueous extracts.The rate of deterioration of quality was on the average usually greatest on heating for one day at temperatures of 43.3 °C. and higher. However, some change was observed even at 26.7 °C. after one day. The powders from the two plants behaved similarly. Interpretation of the results in terms of the rate at which egg powder should be cooled after drying indicated that a temperature of 26.7 °C. or less should be attained within three hours if deterioration in quality is to be prevented.

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