EGG WHITE DEHYDRATION BY ATOMIZATION

Detalhes bibliográficos
Autor(a) principal: Grassi, Thiago Luís Magnani
Data de Publicação: 2016
Outros Autores: Marcos, Marcelo Tacconi de Siqueira, Cavazzana, Jefferson Felipe, Ponsano, Elisa Helena Giglio
Tipo de documento: Artigo
Idioma: por
Título da fonte: Ciência animal brasileira (Online)
Texto Completo: https://revistas.ufg.br/vet/article/view/38077
Resumo: The aim of this study was to evaluate the yield, microbiological, physical, and chemical characteristics of powdered egg white obtained by spray drying at different temperatures. The spray drying air temperatures were 90 °C, 120 °C, and 150 °C, with five repetitions of each treatment. Yield  rate  was calculated by the ratio between powdered egg white and fresh egg white. The powdered egg whites were analyzed regarding moisture, protein, lipids, ash, coagulase-positive staphylococci, Salmonella spp, and coliforms at 45 °C. Color analysis was performed with the Lab space and ?E was calculated from these values. The data were subjected to analysis of variance and Tukeys test at 5% significance. The spray drying air temperature affected the moisture of the powdered egg whites, without influencing the concentrations of proteins, lipids, and ash, nor the microbiological analyzes. The drying at 150 °C provided higher yield rate, but caused the darkening and the increase in the yellowness of the powdered egg white.Keywords: drying; egg products; Maillard reaction; powered egg white.
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spelling EGG WHITE DEHYDRATION BY ATOMIZATIONDESIDRATAÇÃO DE CLARAS DE OVOS POR ATOMIZAÇÃOFood TechnologyClara em pódesidrataçãoovoprodutosreação de Maillard.The aim of this study was to evaluate the yield, microbiological, physical, and chemical characteristics of powdered egg white obtained by spray drying at different temperatures. The spray drying air temperatures were 90 °C, 120 °C, and 150 °C, with five repetitions of each treatment. Yield  rate  was calculated by the ratio between powdered egg white and fresh egg white. The powdered egg whites were analyzed regarding moisture, protein, lipids, ash, coagulase-positive staphylococci, Salmonella spp, and coliforms at 45 °C. Color analysis was performed with the Lab space and ?E was calculated from these values. The data were subjected to analysis of variance and Tukeys test at 5% significance. The spray drying air temperature affected the moisture of the powdered egg whites, without influencing the concentrations of proteins, lipids, and ash, nor the microbiological analyzes. The drying at 150 °C provided higher yield rate, but caused the darkening and the increase in the yellowness of the powdered egg white.Keywords: drying; egg products; Maillard reaction; powered egg white.O objetivo deste estudo foi avaliar o efeito de temperaturas de desidratação por atomização sobre o rendimento e as características microbiológicas, físicas e químicas de claras de ovos em pó. Os tratamentos utilizados no experimento foram 90 °C, 120 °C e 150 °C, contando com cinco repetições. O rendimento foi determinado pela relação entre os pesos da clara desidratada e in natura. As claras em pó foram analisadas quanto a umidade, proteínas, lipídeos, cinzas, estafilococos coagulase-positiva, Salmonella spp e coliformes a 45 °C. A análise da cor foi feita no sistema Lab e o ?E foi calculado a partir desses valores. Os resultados foram submetidos à análise de variância e as médias foram comparadas pelo teste de Tukey, utilizando-se nível de significância de 5%. A temperatura de secagem influenciou a umidade das claras desidratadas mas não interferiu nos teores de proteínas, lipídeos e cinzas e nas características microbiológicas. A secagem a 150 ºC proporcionou maior rendimento mas provocou escurecimento e aumento na intensidade do tom amarelo das claras desidratadas. Palavras-chave: clara em pó; ovoprodutos; reação de Maillard; secagem.Universidade Federal de Goiás2016-10-28info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionResearchAvaliado por paresPesquisa Científicaapplication/pdftext/htmlhttps://revistas.ufg.br/vet/article/view/3807710.1590/cab17438077Brazilian Animal Science/ Ciência Animal Brasileira; Vol. 17 No. 4 (2016); 601-607Ciência Animal Brasileira / Brazilian Animal Science; v. 17 n. 4 (2016); 601-6071809-68911518-2797reponame:Ciência animal brasileira (Online)instname:Universidade Federal de Goiás (UFG)instacron:UFGporhttps://revistas.ufg.br/vet/article/view/38077/21923https://revistas.ufg.br/vet/article/view/38077/21924Grassi, Thiago Luís MagnaniMarcos, Marcelo Tacconi de SiqueiraCavazzana, Jefferson FelipePonsano, Elisa Helena Giglioinfo:eu-repo/semantics/openAccess2016-11-03T19:54:34Zoai:ojs.revistas.ufg.br:article/38077Revistahttps://revistas.ufg.br/vetPUBhttps://revistas.ufg.br/vet/oai||revistacab@gmail.com1809-68911518-2797opendoar:2016-11-03T19:54:34Ciência animal brasileira (Online) - Universidade Federal de Goiás (UFG)false
dc.title.none.fl_str_mv EGG WHITE DEHYDRATION BY ATOMIZATION
DESIDRATAÇÃO DE CLARAS DE OVOS POR ATOMIZAÇÃO
title EGG WHITE DEHYDRATION BY ATOMIZATION
spellingShingle EGG WHITE DEHYDRATION BY ATOMIZATION
Grassi, Thiago Luís Magnani
Food Technology
Clara em pó
desidratação
ovoprodutos
reação de Maillard.
title_short EGG WHITE DEHYDRATION BY ATOMIZATION
title_full EGG WHITE DEHYDRATION BY ATOMIZATION
title_fullStr EGG WHITE DEHYDRATION BY ATOMIZATION
title_full_unstemmed EGG WHITE DEHYDRATION BY ATOMIZATION
title_sort EGG WHITE DEHYDRATION BY ATOMIZATION
author Grassi, Thiago Luís Magnani
author_facet Grassi, Thiago Luís Magnani
Marcos, Marcelo Tacconi de Siqueira
Cavazzana, Jefferson Felipe
Ponsano, Elisa Helena Giglio
author_role author
author2 Marcos, Marcelo Tacconi de Siqueira
Cavazzana, Jefferson Felipe
Ponsano, Elisa Helena Giglio
author2_role author
author
author
dc.contributor.author.fl_str_mv Grassi, Thiago Luís Magnani
Marcos, Marcelo Tacconi de Siqueira
Cavazzana, Jefferson Felipe
Ponsano, Elisa Helena Giglio
dc.subject.por.fl_str_mv Food Technology
Clara em pó
desidratação
ovoprodutos
reação de Maillard.
topic Food Technology
Clara em pó
desidratação
ovoprodutos
reação de Maillard.
description The aim of this study was to evaluate the yield, microbiological, physical, and chemical characteristics of powdered egg white obtained by spray drying at different temperatures. The spray drying air temperatures were 90 °C, 120 °C, and 150 °C, with five repetitions of each treatment. Yield  rate  was calculated by the ratio between powdered egg white and fresh egg white. The powdered egg whites were analyzed regarding moisture, protein, lipids, ash, coagulase-positive staphylococci, Salmonella spp, and coliforms at 45 °C. Color analysis was performed with the Lab space and ?E was calculated from these values. The data were subjected to analysis of variance and Tukeys test at 5% significance. The spray drying air temperature affected the moisture of the powdered egg whites, without influencing the concentrations of proteins, lipids, and ash, nor the microbiological analyzes. The drying at 150 °C provided higher yield rate, but caused the darkening and the increase in the yellowness of the powdered egg white.Keywords: drying; egg products; Maillard reaction; powered egg white.
publishDate 2016
dc.date.none.fl_str_mv 2016-10-28
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Research
Avaliado por pares
Pesquisa Científica
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://revistas.ufg.br/vet/article/view/38077
10.1590/cab17438077
url https://revistas.ufg.br/vet/article/view/38077
identifier_str_mv 10.1590/cab17438077
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://revistas.ufg.br/vet/article/view/38077/21923
https://revistas.ufg.br/vet/article/view/38077/21924
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
text/html
dc.publisher.none.fl_str_mv Universidade Federal de Goiás
publisher.none.fl_str_mv Universidade Federal de Goiás
dc.source.none.fl_str_mv Brazilian Animal Science/ Ciência Animal Brasileira; Vol. 17 No. 4 (2016); 601-607
Ciência Animal Brasileira / Brazilian Animal Science; v. 17 n. 4 (2016); 601-607
1809-6891
1518-2797
reponame:Ciência animal brasileira (Online)
instname:Universidade Federal de Goiás (UFG)
instacron:UFG
instname_str Universidade Federal de Goiás (UFG)
instacron_str UFG
institution UFG
reponame_str Ciência animal brasileira (Online)
collection Ciência animal brasileira (Online)
repository.name.fl_str_mv Ciência animal brasileira (Online) - Universidade Federal de Goiás (UFG)
repository.mail.fl_str_mv ||revistacab@gmail.com
_version_ 1789440222231003136

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