DRIED WHOLE EGG POWDER: IV. EFFECT OF MOISTURE CONTENT ON KEEPING QUALITY
- 1 July 1943
- journal article
- Published by Canadian Science Publishing in Canadian Journal of Research
- Vol. 21d (7) , 211-222
- https://doi.org/10.1139/cjr43d-017
Abstract
Dried whole egg powders, obtained from three different manufacturers, were adjusted to contain from 2 to 8.5% moisture, and held at temperatures ranging from 7.1° to 43.3 °C. Quality was assessed by determination of the fluorescence, potassium chloride, and refractometric values.Temperature was the most important single factor studied in affecting the keeping quality of dried egg. However, at all temperatures the rate of deterioration increased with increase in the moisture content. To maintain quality during storage and transport, dried egg should contain not more than 5% moisture and preferably 2% or less.Keywords
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