Response surface methodology (RSM) as relevant way to study and optimize texturing by instant controlled pressure drop DIC in innovative manufacturing of egg white and yolk powders

ABSTRACT

This study aimed to use the Instant Controlled Pressure Drop as a texturing pretreatment prior to air flow drying as a new way for the manufacturing of egg white and yolk powders evaluating the impact of DIC operating parameters; the saturated steam pressure and processing time, on the physical and functional properties of the end products. The obtained results showed that the DIC-textured egg white and yolk powders had high quality attributes compared to those obtained from classical air flow drying. Moreover, it was better than freeze dried powders in terms of water absorption capacity, emulsifying capacity, and foaming capacity and stability.

KEYWORDS:

• Egg powder
• emulsifying capacity
• foaming capacity
• instant controlled pressure drop DIC
• oil binding ability
• water absorption capacity

Acknowledgments

The author would like to thank Dr. Egle Conforto from the “Centre Commun d’Analyses—CCA” of the University of La Rochelle for performing microscopic analysis and to ABCAR-DIC PROCESS SAS (La Rochelle, France) for providing drier equipment, Lab-scale and pilot-scale DIC units.