Dehydration of egg yolks by spray drying at different temperatures

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dc.contributor.authorMagnani Grassi, Thiago Luis [UNESP]
dc.contributor.authorGiglio Ponsano, Elisa Helena [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2018-11-26T16:19:10Z
dc.date.available2018-11-26T16:19:10Z
dc.date.issued2015-12-01
dc.description.abstractThe objective of this work was to evaluate the effect of dehydration temperatures by spray drying on the microbiological, physical, and chemical characteristics of egg powder and on the yield of the process. Dehydration was performed by spray drying at 90, 120, and 150 degrees C, with five replicates for each treatment. The yield was estimated by the ratio between the amount of egg yolk powder obtained and the amount of in natura egg yolk used in the drying process. The dehydrated egg yolks were analyzed for chemical composition, objective color, and rancidity. For microbiological analyzes, the presence of coagulase-positive staphylococcus, by direct plate count; Salmonella spp., within a 25-g sample; and coliforms, at 45 degrees C, was detected. The spray drying temperature influenced the moisture content of yolk powder, without affecting the levels of proteins, lipids and ash, the microbiological characteristics, or the rancidity of the final products. Higher drying temperatures produce higher product yield, but, at 150 degrees C, there is a darkening and a reduction in the intensity of the yellow color of yolk powder.en
dc.description.affiliationUniv Estadual Paulista, Fac Med Vet, Dept Apoio Prod & Saude Anim, BR-16050680 Aracatuba, SP, Brazil
dc.description.affiliationUnespUniv Estadual Paulista, Fac Med Vet, Dept Apoio Prod & Saude Anim, BR-16050680 Aracatuba, SP, Brazil
dc.format.extent1186-1191
dc.identifierhttp://dx.doi.org/10.1590/S0100-204X2015001200008
dc.identifier.citationPesquisa Agropecuaria Brasileira. Brasilia Df: Empresa Brasil Pesq Agropec, v. 50, n. 12, p. 1186-1191, 2015.
dc.identifier.doi10.1590/S0100-204X2015001200008
dc.identifier.fileS0100-204X2015001201186.pdf
dc.identifier.issn0100-204X
dc.identifier.scieloS0100-204X2015001201186
dc.identifier.urihttp://hdl.handle.net/11449/161110
dc.identifier.wosWOS:000367741700008
dc.language.isopor
dc.publisherEmpresa Brasil Pesq Agropec
dc.relation.ispartofPesquisa Agropecuaria Brasileira
dc.rights.accessRightsAcesso aberto
dc.sourceWeb of Science
dc.subjectstorage
dc.subjectproximate composition
dc.subjectegg yolk powder
dc.subjectoxidation
dc.titleDehydration of egg yolks by spray drying at different temperaturesen
dc.typeArtigo
dcterms.rightsHolderEmpresa Brasil Pesq Agropec

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