Effect of Dryer Type on the Characteristics of Egg Flour from Frozen Eggs

Abstract

Drying process is one of the most important factors in the processing of dehydrated egg flour. Drying affect the characteristics of resulted egg flour and influence duration of the egg flour processing. Egg flour can be processed from fresh eggs or eggs that have been stored in the freezer/frozen eggs. Dehydrated egg flour has many advantages such as increase shelf life without reducing nutritional value, reduce the volume, and expands marketing reach. The aim of the study was to find out the characteristics of dehydrated egg flour with the addition of Carboxy Methyl Cellulose (CMC) from frozen eggs using different type of dryers. The treatments tested consisted of types of dryers, namely oven blower, oven and Mollen dryer. Parameters observed included yield, color, rehydration level and proximate analysis. The results showed that frozen egg can be done as an alternative of egg preservation and result good characteristics of dried egg flour. The different type of dryer affects the chemical and physical characteristics of egg flour. The drying treatment affected the color of the egg flour, but did not affect the rehydration power. The best treatment was oven drying with a yield of 24.48%, brightness 81.49% and rehydration level of 35.38%

Development of egg yolk powder using a small-scale double drum dryer: Influence of steam pressure on physical properties

“…Regarding the standard moisture content for egg yolk powder in Indonesian, it was only available for white egg powder (SNI 01-4323-1996), but for whole and egg yolk powder were not available. However, several researcher reported that the maximum water content of egg flour is 5% [12] based on the imported standard for egg flour. Moreover, according to Koç et al [7], egg flour has a water content of 3-6%.…”

“…This also occurred to a* and b* values which exhibited subtle variations, potentially indicating slight alterations in color hue and intensity due to Maillard reactions induced by the drying process. According to Hayuningtyas [12], the difference in drying treatment results in the interaction of different melanoidin pigment formation due to the the Maillard reaction. In this result, it was shown that the L* value decreased with the increase in steam pressure, indicating that the intensity of the brown color was higher.…”

Kinetics of Deterioration of the Quality of Purebred Chicken Egg Meal During Storage

“…Storage of dry egg flour products can be used at any time to make various foods and other purposes (Soekarto, 2013). Based on Hayuningtyas et al (2022), stated that the use of egg flour has advantages including being able to increase the nutritional needs of children and the potential for its use as an alternative protein source for ready-to-use therapeutic foods (RUTF). Apart from that, egg flour can be used in making cakes, custard, noodles and various cotton candies (Asghar and Abbas, 2012).…”