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.
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