期刊
DRYING TECHNOLOGY
卷 32, 期 15, 页码 1840-1847出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/07373937.2014.952380
关键词
Combined drying; Duck egg white protein; Freeze drying; Microwave-vacuum drying; Product quality; Ultrasound pretreatment
资金
- Guangdong Province RD Project [2012B091000125]
High energy consumption during freeze drying (FD) is a major concern that limits its application on common food product manufacturing. In this research, fresh duck egg white protein (FDEWP) powder and desalted duck egg white protein (DDEWP) powder were obtained by a combined two-stage tandem drying technologies (FD and microwave-vacuum drying [MVD]) in order to reduce energy consumption while maintaining good product quality. The results showed that the drying time for the FDEWP and DDEWP powders was significantly decreased by FD+MVD compared to those obtained by the FD-only process. The FDEWP powders dried by FD+MVD had a better color (higher L* and lower b*), lower apparent density, and lower foaming stability but higher emulsifying index than those dried by FD only. The DDEWP powder dried by FD+MVD had a product quality similar to that of FDEWP powder, suggesting that the DDEWP powder could be widely used as a food ingredient.
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