foam-mat freeze drying of egg white and ... - McGill University

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2.1 Objectives II. GENERAL OBJECTIVES The overall objective of the project was to study foam-mat freeze drying of egg white, which is a part of the diet of millions of people all over the world and one of the most perishable and delicate food material. The specific objectives of the project are: 1. To optimize foam stability of egg white for freeze drying 2. To study drying kinetics of egg white by foam-mat freeze drying 3. To model foam-mat freeze drying of egg white using heat and mass transfer equations 2.2 Scope Present study will be focusing on foam-mat freeze drying of egg white. The methodology can be applied for different products but proper research has to be conducted to determine specific requirement for each product. The stabilizers chosen and their concentration may not be suitable for other products, hence further research is needed to determine requirement for each products individually. 5
III. LITERATURE REVIEW 3.1 Overview of Egg Processing Industry in Canada According to FAO statistics (2006), the global egg production during 2005 was 59.3 million metric tonnes. Global egg production and processing related industries have a value of more than $5 billion. According to Statistics Canada (2006), the annual Canadian egg production (whole egg) was 1,200,000 (in numbers) for 2005. The production of dried egg (dried whole egg, dried egg yolk and dried egg albumen) was 3,800,000 kg. Canadian egg production with respect to world egg production is shown in Table 3.1. The egg production in Canada has been increasing gradually over a period of time (Figure 3.1). Though Canada’s share in worldwide egg production and processing looks small, the value of the industry within the country is significant. The value of Canadian egg industry is estimated at $ 600 million (Statistics-Canada 2006). Advances in technologies and commercial standards have forced egg industry to be competitive. The increase in demand and need for providing better quality product to consumers at lower price has been driving the technological innovations in egg industry. For example, increased demand during World War II led the research initiative during that time, which resulted in the development of many dehydration methods, noticeably spray drying method. Even today, spray drying is one of the popular choice for processors in order to produce good quality egg powder (Bergquist 1995). When it comes to the international market, the quality of the product is of paramount importance. Eggs are highly perishable and delicate in nature. Reducing handling and storage losses are also very important for processors to remain competitive. 6
Page 1 and 2: FOAM-MAT FREEZE DRYING OF EGG WHITE
Page 3 and 4: RÉSUMÉ ARUN MUTHUKUMARAN M. Sc. G
Page 5 and 6: CONTRIBUTIONS OF AUTHORS The work r
Page 7 and 8: 3.6.1.2 Primary drying stage.......
Page 9 and 10: LIST OF TABLES Table 3.1 World egg
Page 11 and 12: Figure 5.3 Foam-mat freeze drying o
Page 13 and 14: Φ Concentration, mol m -3 ΔHs ΔH
Page 15 and 16: fermentation removes glucose from e
Page 17: focuses on determination of drying
Page 21 and 22: 3.2 Structure and composition of eg
Page 23 and 24: Table 3.2 Nutrient Composition of e
Page 25 and 26: The transportation of protein occur
Page 27 and 28: 3.3.3.3 Sparging or Bubbling The me
Page 29 and 30: Protein based foams are relatively
Page 31 and 32: approval (Kang & Pettitt 1993; Katz
Page 33 and 34: Table 3.4 Physical properties of co
Page 35 and 36: use is restricted only for high com
Page 37 and 38: wwater to achi ieve drying. The low
Page 39 and 40: ddrying stage, , all the freee wate
Page 41 and 42: structural collapse even before the
Page 43 and 44: widely used for modeling radiation
Page 45 and 46: 2 L ρms ( X 0 − X t = 8k ( T −
Page 47 and 48: x) The frozen region is homogenous
Page 49 and 50: Foam is a two phase system having a
Page 51 and 52: Figure 4.2 A typical foam volume pr
Page 53 and 54: configuration of the Buchner filter
Page 55 and 56: camera attached to the microscope w
Page 57 and 58: Drain, ml 70.00 0 60.00 0 50.00 0 4
Page 59 and 60: Fig 4.5 Egg white foam (with 0.125%
Page 61 and 62: 4.7 References Alleoni, A. and Antu
Page 63 and 64: CONNECTING TEXT The previous chapte
Page 65 and 66: Freeze drying has several advantage
Page 67 and 68: 5.4 Materials and methods 5.4.1 Exp
Page 69 and 70:
5.4.1.4 Determination of Moisture c
Page 71 and 72:
middle layer during drying. The sam
Page 73 and 74:
that the time taken for drying of e
Page 75 and 76:
accurate in predicting the foam fre
Page 77 and 78:
Moisture Ratio (X/X0) 1 0.9 0.8 0.7
Page 79 and 80:
Moisture content, %(db) 450.00 400.
Page 81 and 82:
5.7 References Bala, B. K. (1997).
Page 83 and 84:
VI. GENERAL SUMMARY AND CONCLUSIONS
Page 85 and 86:
(2006). FAOSTAT DATA. REFERENCES
Page 87 and 88:
Foegeding, E. A., Luck, P. J. and D
Page 89 and 90:
Karim, A. A. and Wai, C. C. (1999).
Page 91 and 92:
Muthukumaran, A., Ratti, C. and Rag
Page 93:
Van Kalsbeek, H. K. A. I. and Prins
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