Improvement to the methods of drying and freezing of the egg albumin

• 1. 一种冷冻干燥即食鸡蛋粉的生产方法 [P] . 中国专利： CN108740833B . 2019.01.04
• 2. 一种真空冷冻干燥蔬菜鸡蛋制品及制备方法 [P] . 中国专利： CN109567064A . 2019-04-05
• 3. Improvement to the methods of drying and freezing of the egg albumin [P] . 法国专利： FR29814E . 1925-11-09

  机译： 鸡蛋清蛋白干燥冷冻方法的改进

• 4. Improvements in method of and apparatus for drying" eggs albuminous matter, milk andthe like [P] . AU969618B1 . 1919-10-21

  机译： 干燥蛋清蛋白，牛奶等的方法和设备的改进

• 5. Improvements in method of and apparatus for drying" eggs albuminous matter, milk andthe like [P] . AU969618B . 1919-10-21

  机译： 干燥蛋清蛋白，牛奶等的方法和设备的改进

• 1. The anti-inflammatory activity of garden egg (Solanum aethiopicum) on egg albumin-induced oedema and granuloma tissue formation in rats [J] . Chioma A Anosike, Onyechi Obidoa, Lawrence U S Ezeanyika 亚太热带医药杂志（英文版） . 2012,第001期
• 2. Drying characteristics,functional properties and in vitro digestion of purple potato slices dried by different methods [J] . QIU Gan, JIANG Yong-li, DENG Yun 农业科学学报：英文版 . 2019,第009期
• 3. IMPROVEMENT OF FREEZING QUALITY OF FOOD BY PRE-DEHYDRATION WITH MICROWAVE-VACUUM DRYING [C] . Nurkholis Hamidi, Takaharu Tsuruta ASME(American Society of Mechanical Engineers)/JSME(Japanese Society of Mechanical Engineers) Thermal Engineering Summer Heat Transfer Conference 2007 . 2007
• 4. Improvements in Numerical Modeling Methodology of Dry Woven Fabrics for Aircraft Engine Containment Systems. [D] . Fein, Jonathan. 2012
• 5. Lactose Pre-enrichment Method for Isolation of Salmonella from Dried Egg Albumin [O] . William R. North Jr. 1961
• 6. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

• 1. A Study of Quality Improvement of Natural Rubber Products by Drying Methods [J] . Felix Osarumhense Aguele ,Justice Agbonayinma Idiaghe ,Tochukwu Uzoma Apugo-Nwosu . 材料科学与化学工程（英文） . 2015,第11期
• 2. Effects of Dried Black Cumin and Tamarind Supplementation on Egg Performance and Lipids Concentration in Egg Yolk of Layer Hens [J] . S. Yingyuen ,S. Wongsuthavas ,C. Yuangklang . 农业科学与技术：A . 2011,第008期
• 3. Structural and functional properties of hydrolyzed/glycosylated ovalbumin under spray drying and microwave freeze drying [J] . Lili Liu ,Xiaoning Dai ,Huaibin Kang . 食品科学与人类健康（英文） . 2020,第1期
• 4. 鸡蛋粉真空冷冻干燥的实验研究 [C] . 赵雨霞 ,徐成海 ,祖文文 . 第八届全国冷冻干燥学术交流会 . 2005
• 5. 微波真空冷冻干燥对鸡蛋清蛋白凝胶特性的影响 [A] . 代晓凝 . 2020