{"id":176,"date":"2018-07-24T10:25:56","date_gmt":"2018-07-24T10:25:56","guid":{"rendered":"http:\/\/ftp6.epgpbooks.inflibnet.ac.in\/?post_type=chapter&#038;p=176"},"modified":"2019-05-16T11:29:35","modified_gmt":"2019-05-16T11:29:35","slug":"technology-of-dehydrated-egg-products","status":"publish","type":"chapter","link":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/chapter\/technology-of-dehydrated-egg-products\/","title":{"rendered":"Technology of dehydrated egg products"},"content":{"raw":"<div><span style=\"float: right;\"><a href=\"https:\/\/youtu.be\/OfSC_cGaSHk\" target=\"_blank\" rel=\"noopener\"><img src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"epgp books\" width=\"75px\" height=\"75px;\" \/><\/a>\r\n<\/span><\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>Introduction<\/strong>\r\n\r\n<\/div>\r\n<div>\r\n<ul>\r\n \t<li>Egg products also refers to processed and convenience forms of eggs for commercial, foodservice, and home use.<\/li>\r\n \t<li>Food ingredient having desirable functional attributes.<\/li>\r\n \t<li>Egg products can be used interchangeably without affecting formula weight.<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>Dried egg Products<\/strong>\r\n\r\n<\/div>\r\n<div>\r\n<ul>\r\n \t<li>Product obtained by drying of liquid egg product.<\/li>\r\n \t<li>Fresh eggs are difficult to transport.<\/li>\r\n \t<li>Whole egg powder is consumed in hotels, hospitals, restaurants, bakeries and military establishment etc.<\/li>\r\n \t<li>Shelf stable.<\/li>\r\n \t<li>Dried egg products:<\/li>\r\n \t<li>Whole egg powder.<\/li>\r\n \t<li>Dried egg yolk.<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>Technology<\/strong>\r\n<ul>\r\n \t<li>\u00a0Shells<\/li>\r\n \t<li>Washing, rinsing, sanitizing\u00a0 and candling<\/li>\r\n \t<li>Breaking<\/li>\r\n \t<li>Whole liquid egg<\/li>\r\n \t<li>Filtration\/ clarified<\/li>\r\n \t<li>Pasteurization (HTST)<\/li>\r\n \t<li>Spray drying<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>Whole egg powder<\/strong>\r\n<ul>\r\n \t<li>Shell removing<\/li>\r\n \t<li>Standardization<\/li>\r\n \t<li>Filtration<\/li>\r\n \t<li>Cooling<\/li>\r\n \t<li>Heating<\/li>\r\n \t<li>Spray dying<\/li>\r\n \t<li>Whole egg powder \u00a0Filling\/ packing<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>Dried egg yolk<\/strong>\r\n\r\n<\/div>\r\n<div>\r\n<ul>\r\n \t<li>Pasteurised and spray dried product with improved heat stability.<\/li>\r\n \t<li>Emulsifying system.<\/li>\r\n \t<li>1kg egg yolk powder = 103 egg yolks of 60 eggs.<\/li>\r\n \t<li>Applications<\/li>\r\n \t<li>Mayonnaise<\/li>\r\n \t<li>Dressing<\/li>\r\n \t<li>Sauces<\/li>\r\n \t<li>Long shelf life<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n<table>\r\n<tbody>\r\n<tr>\r\n<td><strong>you can view video on Technology of processed value added egg products<\/strong><\/td>\r\n<td><a href=\"https:\/\/youtu.be\/OfSC_cGaSHk\" target=\"_blank\" rel=\"noopener\"><img class=\"alignnone wp-image-120\" src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"\" width=\"36\" height=\"36\" \/><\/a><\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n\r\n<strong>Suggested readings<\/strong>\r\n\r\n&nbsp;\r\n<p style=\"text-align: justify;\">\u2022 Caboni, M. F. Effect of processing and storage on the chemical quality markers of spray-dried whole egg. Food Chemistry, v. 92, n. 2, p. 293\u2013303, 2005.<\/p>\r\n&nbsp;\r\n<p style=\"text-align: justify;\">\u2022 Guardiola, F. et al.Oxysterol formation in egg powder and relationship with other quality parameters. J. Agric. Food Chem, Columbus, n. 43, p. 1903-1907, 1995.<\/p>\r\n&nbsp;\r\n<p style=\"text-align: justify;\">\u2022 GUARDIOLA, F. et al. Oxysterol formation in spray dried processed and stored under various condition: prevention and relationship with other quality parameters. J. Agric. Food Chem, Columbus, n. 45, p. 2229-2243, 1997.<\/p>\r\n&nbsp;\r\n<p style=\"text-align: justify;\">\u2022\u00a0 Millqvist-fureby, A. Characterization of spray-dried emulsions with mixed fat phases. Colloids and Surfaces B: Biointerfaces, Amsterdam, n. 31, v. 1,p. 65-79, 2003.<\/p>\r\n&nbsp;\r\n<p style=\"text-align: justify;\">\u2022 Toledo, R. T. Fundamentals of food process engineering. Westport: AVI, 1980, p.370-372.<\/p>\r\n&nbsp;\r\n<p style=\"text-align: justify;\">\u2022 Baek S.B. (1990). Study on the estimation of genetic parameters for the compositions and egg qualities in Korean native ogol fowl. M.Sc. Thesis, Chung Nam National University.<\/p>\r\n\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>Nutritional values<\/strong>\r\n\r\n<\/div>\r\n<table class=\"aligncenter\" style=\"width: 60%;\" border=\"1\">\r\n<tbody>\r\n<tr>\r\n<td><strong>Constituent<\/strong><\/td>\r\n<td><strong>Content<\/strong><\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Proteins<\/td>\r\n<td>30g\/100g<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Fats<\/td>\r\n<td>53 g\/100g<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Carbohydrates<\/td>\r\n<td>5 g\/100g<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Calories (approx.)<\/td>\r\n<td>2600 kJ\/100g<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>","rendered":"<div><span style=\"float: right;\"><a href=\"https:\/\/youtu.be\/OfSC_cGaSHk\" target=\"_blank\" rel=\"noopener\"><img decoding=\"async\" src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"epgp books\" width=\"75px\" height=\"75px;\" \/><\/a><br \/>\n<\/span><\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>Introduction<\/strong><\/p>\n<\/div>\n<div>\n<ul>\n<li>Egg products also refers to processed and convenience forms of eggs for commercial, foodservice, and home use.<\/li>\n<li>Food ingredient having desirable functional attributes.<\/li>\n<li>Egg products can be used interchangeably without affecting formula weight.<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>Dried egg Products<\/strong><\/p>\n<\/div>\n<div>\n<ul>\n<li>Product obtained by drying of liquid egg product.<\/li>\n<li>Fresh eggs are difficult to transport.<\/li>\n<li>Whole egg powder is consumed in hotels, hospitals, restaurants, bakeries and military establishment etc.<\/li>\n<li>Shelf stable.<\/li>\n<li>Dried egg products:<\/li>\n<li>Whole egg powder.<\/li>\n<li>Dried egg yolk.<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>Technology<\/strong><\/p>\n<ul>\n<li>\u00a0Shells<\/li>\n<li>Washing, rinsing, sanitizing\u00a0 and candling<\/li>\n<li>Breaking<\/li>\n<li>Whole liquid egg<\/li>\n<li>Filtration\/ clarified<\/li>\n<li>Pasteurization (HTST)<\/li>\n<li>Spray drying<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>Whole egg powder<\/strong><\/p>\n<ul>\n<li>Shell removing<\/li>\n<li>Standardization<\/li>\n<li>Filtration<\/li>\n<li>Cooling<\/li>\n<li>Heating<\/li>\n<li>Spray dying<\/li>\n<li>Whole egg powder \u00a0Filling\/ packing<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>Dried egg yolk<\/strong><\/p>\n<\/div>\n<div>\n<ul>\n<li>Pasteurised and spray dried product with improved heat stability.<\/li>\n<li>Emulsifying system.<\/li>\n<li>1kg egg yolk powder = 103 egg yolks of 60 eggs.<\/li>\n<li>Applications<\/li>\n<li>Mayonnaise<\/li>\n<li>Dressing<\/li>\n<li>Sauces<\/li>\n<li>Long shelf life<\/li>\n<\/ul>\n<\/div>\n<div>\n<table>\n<tbody>\n<tr>\n<td><strong>you can view video on Technology of processed value added egg products<\/strong><\/td>\n<td><a href=\"https:\/\/youtu.be\/OfSC_cGaSHk\" target=\"_blank\" rel=\"noopener\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-120\" src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"\" width=\"36\" height=\"36\" \/><\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><strong>Suggested readings<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">\u2022 Caboni, M. F. Effect of processing and storage on the chemical quality markers of spray-dried whole egg. Food Chemistry, v. 92, n. 2, p. 293\u2013303, 2005.<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">\u2022 Guardiola, F. et al.Oxysterol formation in egg powder and relationship with other quality parameters. J. Agric. Food Chem, Columbus, n. 43, p. 1903-1907, 1995.<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">\u2022 GUARDIOLA, F. et al. Oxysterol formation in spray dried processed and stored under various condition: prevention and relationship with other quality parameters. J. Agric. Food Chem, Columbus, n. 45, p. 2229-2243, 1997.<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">\u2022\u00a0 Millqvist-fureby, A. Characterization of spray-dried emulsions with mixed fat phases. Colloids and Surfaces B: Biointerfaces, Amsterdam, n. 31, v. 1,p. 65-79, 2003.<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">\u2022 Toledo, R. T. Fundamentals of food process engineering. Westport: AVI, 1980, p.370-372.<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">\u2022 Baek S.B. (1990). Study on the estimation of genetic parameters for the compositions and egg qualities in Korean native ogol fowl. M.Sc. Thesis, Chung Nam National University.<\/p>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>Nutritional values<\/strong><\/p>\n<\/div>\n<table class=\"aligncenter\" style=\"width: 60%;\">\n<tbody>\n<tr>\n<td><strong>Constituent<\/strong><\/td>\n<td><strong>Content<\/strong><\/td>\n<\/tr>\n<tr>\n<td>Proteins<\/td>\n<td>30g\/100g<\/td>\n<\/tr>\n<tr>\n<td>Fats<\/td>\n<td>53 g\/100g<\/td>\n<\/tr>\n<tr>\n<td>Carbohydrates<\/td>\n<td>5 g\/100g<\/td>\n<\/tr>\n<tr>\n<td>Calories (approx.)<\/td>\n<td>2600 kJ\/100g<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"author":2,"menu_order":25,"template":"","meta":{"_acf_changed":false,"pb_show_title":"on","pb_short_title":"","pb_subtitle":"","pb_authors":["kulsum-jan"],"pb_section_license":""},"chapter-type":[],"contributor":[58],"license":[],"class_list":["post-176","chapter","type-chapter","status-publish","hentry","contributor-kulsum-jan"],"part":3,"_links":{"self":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters\/176","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters"}],"about":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/types\/chapter"}],"author":[{"embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/users\/2"}],"version-history":[{"count":7,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters\/176\/revisions"}],"predecessor-version":[{"id":312,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters\/176\/revisions\/312"}],"part":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/parts\/3"}],"metadata":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters\/176\/metadata\/"}],"wp:attachment":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/media?parent=176"}],"wp:term":[{"taxonomy":"chapter-type","embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapter-type?post=176"},{"taxonomy":"contributor","embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/contributor?post=176"},{"taxonomy":"license","embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/license?post=176"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}