DRIED WHOLE EGG POWDER: XIX. ACCELERATED STORAGE TESTS TO ASSESS THE EFFECT OF HEAT TREATMENT, MOISTURE CONTENT, AND MATERIALS ON THE QUALITY OF DRIED SUGAR–EGG MIXTURES

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Abstract
Deterioration in quality was assessed by fluorescence, potassium chloride, pH and foaming volume measurements.Dried egg powder (moisture content, 2.8%), containing 33% sugar, and control samples of plain egg powder (moisture content, 3.9%) were stored at temperatures of 80°, 100°, 120°, and 140° F. for seven days. At 140° F. the addition of sugar inhibited the initial, but not the secondary, fluorescence development observed m the plain egg powder and retarded deterioration as assessed by other measurements. At temperatures of 120° F. and lower, the presence of sugar had a marked effect in retarding decrease in quality in egg powder as assessed by all quality tests used. Interpretation of the results in terms of commercial drying practices indicated that cooling shortly after drying was less important for sugar–egg powder than it was for plain egg powder.Dried egg powder containing 33% sugar was adjusted to moisture levels of 1.4, 2.8, and 3.2% and stored at 80° and 120° F. for seven days. The rate of deterioration in quality of sugar–egg powder increased markedly with both moisture content and temperature. Egg powder containing 1.4% moisture maintained higher quality at both temperatures for a longer period than powders at either 2.8 or 3.2% moisture levels. It is recommended that sugar–egg powder be dried to the lowest moisture content compatible with the production of good quality powder, certainly to a moisture content of less than 2.8%, and preferably to 1.4%.Loss in quality was less for sugar–egg powders (moisture content, approximately, 2.3%) prepared with granulated sugar than for those prepared with sucrose syrup, when stored at 80°, 100°, 120°, and 140° F. for seven days. In addition, powder made from fresh shell eggs was more desirable than powder prepared from frozen melange. It is recommended that sugar–egg powder be prepared from a mixture of sugar in granulated form and melange from fresh shell eggs.

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