DRIED WHOLE EGG POWDER: XIV. EFFECTS OF LOW TEMPERATURE, LOW MOISTURE CONTENT, CARBON DIOXIDE PACK, AND COPPER CONTAMINATION ON KEEPING QUALITY
- 1 July 1944
- journal article
- Published by Canadian Science Publishing in Canadian Journal of Research
- Vol. 22f (4) , 80-86
- https://doi.org/10.1139/cjr44f-011
Abstract
As shown by objective tests of quality, egg powder slowly deteriorated even at temperatures as low as − 40 °C. Low moisture content had a marked preservative action, but powders containing 1.4% volatile materials suffered some deterioration when held at 37° and 48 °C. The use of a carbon dioxide pack afforded some measure of protection against heat deterioration, particularly on the solubility of the powder.Copper contamination had no demonstrable effect on quality, as measured by potassium chloride and fluorescence values, on powders stored at 21 °C. for three months, even in the presence of oxygen. The fat fraction showed no evidence of peroxide oxygen development.Keywords
This publication has 1 reference indexed in Scilit:
- The Relation of the Use of Certain Antioxidants and Methods of Processing to the Keeping Quality of Powdered Whole MilkJournal of Dairy Science, 1942