DRIED WHOLE EGG POWDER: XIII. EFFECT OF HEAT TREATMENT ON COLOUR

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Abstract
Egg powder from two Canadian plants was heated at temperatures from 26.7° to 60.0 °C. (80° to 140° F.). Samples were removed for quantitative colour measurements after periods of three hours to seven days. Initially the powders from the two sources differed significantly with respect to both brightness and colour quality. However, their behaviour with heat treatment was essentially similar. Little change in either total intensity or colour quality was noted at temperatures below 35.0 °C. (95° F.). Above 35 °C. appreciable changes in both brightness and colour quality occurred; the magnitude of these changes increased with increase in temperature and time of treatment. The total intensity decreased, indicating a general darkening of the powder. The amount of light scattered in the green region of the spectrum decreased, while that in the red increased. Some change was also observed in a portion of the violet region.

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