A Combination of Freeze Drying and Microwave Vacuum Drying of Duck Egg White Protein Powders
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...
| Main Authors: | , , , |
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| Format: | Journal Article |
| Published: |
Taylor & Francis
2014
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.11937/47394 |