A Combination of Freeze Drying and Microwave Vacuum Drying of Duck Egg White Protein Powders

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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...

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Bibliographic Details
Main Authors:	Zhou, B., Zhang, M., Fang, Zhongxiang, Liu, Y.
Format:	Journal Article
Published:	Taylor & Francis 2014
Subjects:	Microwave–vacuum drying Duck egg white protein Ultrasound pretreatment Combined drying Freeze drying Product quality
Online Access:	http://hdl.handle.net/20.500.11937/47394

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