Dried egg. VI. The water relations of dried egg

Abstract

twice recrystnllised from hot ivntcr. Found C28.7, H 4.8, Zn 2G.8yo ; cnlculntnl for zinc lactate, C 29.6, I1 4.1, %II 26.9%.The iirJlitciice of pfZ ojt /c.r/itre.-Ati ncid, cheesy tnste nnd n clinrncteristit: testurc \vcrc noticen1)le in n scrnnible ~vlien tlie 1'11 of tlic s:irnplc ivns roughly i nntl Iicc:inic incrensingly nppnretit :it lower $1 viiliics. A norniiil tcsturc could lie obtnincd by iidjustitig the p I i of the reconstituted liquid to iibout 8.6 1)y t.lic ntltlition of caustic s o h Idore scrnnibling. Tliis treatnicnt iilso iinprovcd tlie flavour : for csnniple, tlic iliivour score4 of t h e ncitl snniples ivns incrciisctl froni 3 to 6. The iniprorcincnt wns, Iio\vever, liniitcd to the removal of the acid tiiste n i d the scr;uiililcs still lind nn unpliwritnt ofi-flnruur. Th:it tcstiire wis n function of pH wis confirnictl by niGling liyclrocliloiic iicid to a xiontin1 reconstituted snniplc until thc 1'11 wis 6 . 5 ; the scr;iuil)lc prcpnrel froni this niixtiirc hntl tlie siitiie chmncteristic tcst,urc :is tlic ncitl coniniercinj sniiiplcs. coitiiiiercid scfijiplcs nJ low $1 n d hi!gh F.F.d. coii/c)tt.-ii few coiiinicrciiil RIIIII~ICS of tlrictl egg of low pH were found to coiitnin lnrgc nnioiints nf F.F.:\., e.y., t,he ncitlity of tlic ctlicr cstrnct wns iis high ils 65 nil. .hilyscs of two sucli sninplcs :ire quoted below ; tlicse snniplcs had not I~ccit stored nt high tcnipcrntiircs. * dried otit o \ w pliosphorus pelitoxide a t 90' u., niid then cquilibruted to tlilTerent Iittiiosphcres in n series of stiigcs of incrensing huinitlities 1111 to n iitiisittiitni of 0.80 (SOYo scitnriitiotl) n 1~1 'tlum II scriw of llncc'Lliornu, i/id.. 135. llrccirril Scptembrr 17. 1013 1 lJnte.Sniitli, Ilruiilt~. iind lliiwtl~urni~, J.S.C.I., 11)1:1, 62, 1B7. 9 Cllelll. s: 1lll1.. LUW, (15% 3 .I. Hyyieiw. I!U!B, 39. 413. 4 annc, .I.S.C.I., 11M1, 80.44.

Vapor Pressure of Water Adsorbed on Dehydrated, Eggs.

“…The specific gravities determined in the present work and the values from International Critical Tables (2) do not agree with the data from Mellor (6).…”

“…Hence it could not be either oxygen or nitrogen, but it could be carbon dioxide. (6) A 300gram sample of eggs was evacuated on a high vacuum system (oil and diffusion pumps) at room temperature for 3 days and then at 105°C. for 3 hours.…”

Vapor Pressure of Water and Carbon Dioxide Over Whole Egg Solids Containing Added Carbohydrates

“…The equilibrium moisture content of whole-egg, white and yolk solids at various relative humidities has been reported by Gane (1943). Makower (1945) confirmed Gane's results for whole egg solids by direct measurement of equilibrium water-vapor pressures as a function of moisture content and extended the data to cover a wider range of temperatures and moisture contents.…”

Thermodynamics of Water‐Egg Powders Interaction

“…WATER SORPTION PROPERTIES of dried eggs have been reported by several workers (Gane, 1943;Makower, 1945;Passy and Mannheim, 1982;Iglesias and Chirife, 1982). Egg white solids were found to have higher sorption capacity than whole egg powders under the same temperature and humidity conditions.…”

“…It was suggested that this difference is due to the presence of fat in the yolk which acts as a water repellent. Gane (1943) showed that on a fat-free basis the protein and salts of egg yolk have almost the same water sorption isotherms as those of egg white.…”