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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| Online Access: | http://hdl.handle.net/20.500.11937/47394 |
| _version_ | 1848757820782018560 |
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| author | Zhou, B. Zhang, M. Fang, Zhongxiang Liu, Y. |
| author_facet | Zhou, B. Zhang, M. Fang, Zhongxiang Liu, Y. |
| author_sort | Zhou, B. |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | 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 FDþMVD compared to those obtained by the FD-only process. The FDEWP powders dried by FDþMVD 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 FDþMVD had a product quality similar to that of FDEWP powder, suggesting that the DDEWP powder could be widely used as a food ingredient. |
| first_indexed | 2025-11-14T09:34:10Z |
| format | Journal Article |
| id | curtin-20.500.11937-47394 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T09:34:10Z |
| publishDate | 2014 |
| publisher | Taylor & Francis |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-473942017-09-13T14:13:45Z A Combination of Freeze Drying and Microwave Vacuum Drying of Duck Egg White Protein Powders Zhou, B. Zhang, M. Fang, Zhongxiang Liu, Y. Microwave–vacuum drying Duck egg white protein Ultrasound pretreatment Combined drying Freeze drying Product quality 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 FDþMVD compared to those obtained by the FD-only process. The FDEWP powders dried by FDþMVD 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 FDþMVD had a product quality similar to that of FDEWP powder, suggesting that the DDEWP powder could be widely used as a food ingredient. 2014 Journal Article http://hdl.handle.net/20.500.11937/47394 10.1080/07373937.2014.952380 Taylor & Francis restricted |
| spellingShingle | Microwave–vacuum drying Duck egg white protein Ultrasound pretreatment Combined drying Freeze drying Product quality Zhou, B. Zhang, M. Fang, Zhongxiang Liu, Y. A Combination of Freeze Drying and Microwave Vacuum Drying of Duck Egg White Protein Powders |
| title | A Combination of Freeze Drying and Microwave Vacuum Drying of Duck Egg White Protein Powders |
| title_full | A Combination of Freeze Drying and Microwave Vacuum Drying of Duck Egg White Protein Powders |
| title_fullStr | A Combination of Freeze Drying and Microwave Vacuum Drying of Duck Egg White Protein Powders |
| title_full_unstemmed | A Combination of Freeze Drying and Microwave Vacuum Drying of Duck Egg White Protein Powders |
| title_short | A Combination of Freeze Drying and Microwave Vacuum Drying of Duck Egg White Protein Powders |
| title_sort | combination of freeze drying and microwave vacuum drying of duck egg white protein powders |
| topic | Microwave–vacuum drying Duck egg white protein Ultrasound pretreatment Combined drying Freeze drying Product quality |
| url | http://hdl.handle.net/20.500.11937/47394 |