DRIED WHOLE EGG POWDER: IX. EFFECT OF DRYING CONDITIONS ON QUALITY
- 1 December 1943
- journal article
- Published by Canadian Science Publishing in Canadian Journal of Research
- Vol. 21d (12) , 389-393
- https://doi.org/10.1139/cjr43d-031
Abstract
Liquid whole egg was spray dried in a small, laboratory drier at various flow rates of liquid egg and at different inlet and exhaust air temperatures. Quality of the powder, as assessed by chemical methods, palatability, and baking tests, was progressively improved as the exhaust air temperature was lowered. Inlet air temperatures above 107 °C. (225° F.) had a deleterious effect. Lowering the drying temperature, however, had an adverse effect on the rate of production.Keywords
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