Functional properties of vacuum-dried, freeze-dried and spray-dried porcine blood plasma
1995
Chinprahast, N. (Chulalongkorn Univ., Bangkok (Thailand). Department of Food Technology) | Jantawat, P. | Kristavee, D.
Freeze drying at 32 and 38 degree Celsius sublimation temperatures resulted in the best functional properties. Vacuum-dried porcine plasma powder had significantly (p 0.05) better solubility, water holding capacity (WHC), emulsion capacity (EC) and emulsion stability (ES) when dried at 60 degree Celsius compared to 70 or 80 degree Celsius. With spray drying, significantly (p 0.05) higher protein solubility was observed in the products spray-dried at 180 and 190 degree Celsius compared to lower temperatures. The WHC was least in plasma powder spray-dried at 190 degree Celsius. Increasing the feeding rate from 0.25 to 0,5 L/hr resulted in significant (p 0.05) increases in the EC and ES of the plasma powders
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