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Palatability of spray-dried, foam-mat-dried and freeze-dried whole egg powders packed in different packaging materials.

Author(s) : SATYANARAYANA RAO T. S.

Type of article: Article

Summary

Freeze-dried and foam-mat-dried whole hen's egg powders, prepared from egg melange of uniform composition, and commercial spray-dried egg powders were packed in cans and in flexible pouches with and without air. Drying conditions and packaging materials did not significantly influence the acceptability of egg powders during storage at 4, 19-27, 37 and 42 deg C in all three types of egg powders up to a period of one year.

Details

  • Original title: Palatability of spray-dried, foam-mat-dried and freeze-dried whole egg powders packed in different packaging materials.
  • Record ID : 1994-2567
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 30 - n. 4
  • Publication date: 1993/07
  • Document available for consultation in the library of the IIR headquarters only.

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