Concentration of liquid egg white by vacuum evaporation.

摘要

Pasteurized egg-white was concentrated under vacuum (4.7 kPa) in a water-jacketed vessel. Three water-jacket temperatures (40, 50 and 60 C) and four processing times (0, 30, 45 and 60 minutes) were used. Half of the concentrates were frozen furthermore, half received sodium lauryl sulfate (SLS) or guar gum. For the 60 C, 60-minute treatment, solids content increased (p Concentration by vacuum evaporation (VE) and reverse osmosis (RO) were compared. Treatments were a non-frozen control, frozen control, RO process, VE process using 50 C water-jacket temperature and 60-minute processing time (5060VE), and a VE processing 60 C water-jacket temperature and 45-minute processing time (6045VE). Half of each treatment received SLS or guar gum. Resulting solids concentrations were 17.82% (RO), 17.41% (6045VE), and 18.98% (5060VE). VE resulted in a product with better foaming properties and comparable gel qualities to the RO product. Whip time for angel food cakes increased (p