Preparation of chicken and duck whole egg powders by the flash pasteurization technique.

Iyengar, J. R. and Ramanathan, P. K. and Soumithri, T. C. and Sripathy, N. V. (1969) Preparation of chicken and duck whole egg powders by the flash pasteurization technique. Journal of Food Science and Technology, 6 (3). 179-83, 17 ref..

PDF Journal of Food Science and Technology, VoL 6, September 1969, pp. 179-183.pdf - Published Version Restricted to Registered users only Download (209kB)

Abstract

Eggs were washed, broken, churned, filtered and yeast-desugared by the method of Iyengar et al [see FSTA (1970) 2 4Q47 and 4Q48]. In lab. expt., chicken or duck egg melange was pasteurized by passing through a heated glass coil, then fermented for 90 min at 36 degree C, re-pasteurized and spray dried; moisture content was reduced to less than 2% by further drying in a vacuum shelf drier. Time/temp. combinations from 3.6 min at 62 degree C to 3.5 min at 66 degree C were used for pasteurization of chicken egg melange; duck egg melange was pasteurized for 3.6 or 4.8 min at 61-64 degree C. In pilot plant expt., chicken egg melange was pasteurized for 5 min at 61-62.5 degree C, then fermented, re-pasteurized and dried as in the lab. expt. Values are tabulated for total bacterial count, Escherichia coli count, contents of moisture, fat, ash and N, and solubility of the dried egg, and organoleptic properties of scrambled eggs made with the product. Pasteurization did not reduce solubility or cause deterioration of chicken egg powders; final bacterial load was 10-35 x 10-3 bacteria/g, and E. coli and salmonellae were absent. Pasteurization of duck egg melange at 61 degree C for 4.8 min reduced bacterial load by 99%; solubility was inversely proportional to pasteurization temp.

Item Type:	Article
Uncontrolled Keywords:	PASTEURIZATION-; Flash pasteurization of /duck; hens/ eggs; DUCKS-; Flash pasteurization of /duck/ eggs; CHICKENS-; Flash pasteurization of /hens/ eggs; EGGS-; WATER-; Effect of pasteurization on /moisture content of eggs; FATS-(ANIMAL); Effect of pasteurization on /fat content of eggs; MINERALS-; Effect of pasteurization on /ash content of eggs; NITROGEN-; Effect of pasteurization on /N content of eggs; SOLUBILITY-; Effect of pasteurization on /solubility/ of eggs; ORGANOLEPTIC-PROPERTIES; Effect of pasteurization on /organoleptic properties/ of eggs; BACTERIA-; /Bacteria/ in pasteurized eggs; ESCHERICHIA-; /Escherichia coli/ in pasteurized eggs; DRYING-; Spray drying of eggs
Subjects:	600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Meat 600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	21 Mar 2014 05:43
Last Modified:	21 Mar 2014 05:43
URI:	http://ir.cftri.res.in/id/eprint/7357

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