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Influence de la température initiale du produit et du pH initial sur le temps de moussage lors de l'évaporation sous vide des oeufs frais entiers.

Effect of initial product temperature and initial pH on foaming time during vacuum evaporation of liquid whole eggs.

Auteurs : GIRTON A. R., MACNEIL J. H., ANANTHESWARAN R. C.

Type d'article : Article

Résumé

During earlier studies on vacuum concentration of liquid egg white, the phenomena of foaming during the initial stages of the process were reported. In these studies, it was also shown that no concentration took place during the foaming period that varied from test to test. This study investigated the relationships among initial product temperature, initial pH, and foaming of liquid whole eggs. Two temperatures (9 and 20 °C) and three pH levels (6.5, 7.3, and 8.5) were studied using a vacuum evaporation system with a maximum vacuum of 5 kPa. Tests showed that higher initial pH levels had decreased foaming times.

Détails

  • Titre original : Effect of initial product temperature and initial pH on foaming time during vacuum evaporation of liquid whole eggs.
  • Identifiant de la fiche : 2000-3105
  • Langues : Anglais
  • Source : Br. Poult. Sci. - vol. 78 - n. 10
  • Date d'édition : 10/1999
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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