Beating Properties of Egg White

Henry, W. C.; Barbour, A. D.

doi:10.1021/ie50285a035

Cited by 24 publications

(8 citation statements)

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“…Since permanent damage to albumen's functional properties due to heat was not observed until the appearance of structures of heavy electron density (Meyer and Potter, 1974), the medium electron dense patches and drifts would not be thought to cause permanent damage to the albumen. This also agrees with nearly all previous research on the effects of freezing on albumen quality, which indicates that the freezing and thawing of albumen causes no significant damage to functional properties (Moran, 1924;Henry and Barbour, 1933;LeClerc and Bailey, 1940;Miller and Vail, 1943;Pearce and Levers, 1949;dinger et al, 1951;Husaini and Aim, 1955;Chang et al, 1970;Cotterill, 1973).…”

Section: Albumens Frozen and Thawed Three Timessupporting

confidence: 90%

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Effects of Freezing and Thawing on the Ultrastructure of Hen’s Egg Albumen With and Without Functional Additives

Meyer

Potter

1975

Poultry Science

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The effects of freezing and thawing on egg albumen containing various commercial additives were studied with the use of the electron microscope. Long, parallel bands of packed albumen proteins were observed in albumen containing no additives and, to a lesser extent, in albumen containing 0.025% sodium lauryl sulfate, after being frozen and thawed three times. Minor ultrastructural changes occurred in albumens containing 2% sodium hexametaphosphate or 0.01% triethyl citrate plus 0.15% trisodium citrate. The removal of water in ice crystals is believed to be causing the parallel bands of concentrated proteins. Sodium hexametaphosphate and trisodium citrate prevented the formation of these parallel bands of concentrated proteins, probably by crosslinking the protein matrix and thus strengthening it against freeze-thaw stress.

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Section: Albumens Frozen and Thawed Three Timessupporting

confidence: 90%

“…Henry and Barbour (1933) noted that fresh egg whites had better foamability, but poorer foam stability than frozen egg whites.…”

Section: Introduction E Arly Research Indicated That Undermentioning

confidence: 99%

Effects of Freezing and Thawing on the Ultrastructure of Hen’s Egg Albumen With and Without Functional Additives

Meyer

Potter

1975

Poultry Science

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“…This direct reading of the rolume of foam makes for a more rapid and more accurate nieasure than the transfer and weighing of a n aliquot, as in the methods previously described by St. John and Flor (1931), Henry and Barbour (1933), and Bailey (193.5).…”

Section: Resultsmentioning

confidence: 98%

A Study of Preservation of Eggs by Flash Heat Treatment

Romanoff

1944

Journal of Food Science

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“…; Lomakina and Mikova ). Greater foam volume has been reported for egg white that are beaten at room temperature than for those beaten at refrigerated temperature (Henry and Barbour ). The bubble size of foam has been investigated and reported that the maximum number of bubbles were in the size range of 30–40 μm diameter, followed by 20–30 and 10–20 μm diameter when egg white foam made with 0.125% xanthan gum (Muthukumaran ).…”

Section: Principles Of Foam Mat Dryingmentioning

confidence: 96%

Foam Mat Drying of Food Materials: A Review

Sangamithra¹,

Venkatachalam²,

John³

et al. 2014

Journal of Food Processing and Preservation

115

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Foam mat drying is an economical alternative to drum, spray and freeze-drying for the production of food powders. The liquid is whipped to form stable foam, and dehydrated by thermal means. The larger surface area of the foam accelerated the drying process for the rapid moisture removal from the high moisture feed. A high-quality food powder can be obtained by the proper selection of foaming method, foaming agents, foam stabilizers, time taken for foaming, suitable drying method and temperature. In this article, the basics of foam and its structure, methods of foaming, types of foaming method and stabilizing agents for the production of stable foam have been analyzed. The influence of foaming agents and foaming properties on the drying characteristics of fruit juices are also studied. This article reviewed the application of foam drying process for different food materials, the microstructure and the quality of powders obtained by using different foaming agents. PRACTICAL APPLICATIONThe renewed foam mat drying is considerably cheaper than freeze and spray drying for the production of fruit powders. This process can be used for largescale production of fruit powders because of its suitability for all types of juices, rapid drying at lower temperature, retention of nutritional quality, easy reconstitution and cost-effective for producing easily reconstitutable juice powders. Fruit juice powders obtained through this process have high economic potentials over their liquid counterparts such as reduced volume or weight, reduced storage space, simpler handling and transportation, and much longer shelf life. The fruit powders obtained through this method can find applications in snacks, beverages, ice creams, bakery products, as a starter for the preparation of instant foods, pastes, etc.

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Beating Properties of Egg White

Cited by 24 publications

References 0 publications

Effects of Freezing and Thawing on the Ultrastructure of Hen’s Egg Albumen With and Without Functional Additives

Effects of Freezing and Thawing on the Ultrastructure of Hen’s Egg Albumen With and Without Functional Additives

A Study of Preservation of Eggs by Flash Heat Treatment

Foam Mat Drying of Food Materials: A Review

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