Composition and gel-forming properties of vacuum-evaporated liquid egg white
1993
Conrad, K.M. | Mast, M.G. | Mac Neil, J.H. | Ball, H.R. Jr
Liquid egg-white was evaporated under vacuum (4.7 kPa) in a water-jacketed vessel to produce a concentrated, liquid egg white product. Three water-jacket temperatures (40, 50 and 60 degrees C) and four processing times (0, 30, 45 and 60 min) were used. For the 60 degrees C, 60-min treatment, solids content increased (p less than or equal to 0.05) from 11.5% to 21.8%. Concentration did not affect (greater than or equal to 0.05) true gel strain but gel shear stress increased (p less than or equal to 0.05) with increased solids concentration.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
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