Physical and Chemical Properties of Chicken Whole Egg Flour Produced by the BRIN Double-Drum Drier: Effect of Rotation Speeds and Steam Pressures

被引：0

作者：

Ikrawan, Yusep ^{[1
]}

Amin, Gerhan Al ^{[1
]}

Darniadi, Sandi ^{[1
,2
]}

Hidayat, Dadang D. ^{[2
]}

Herminiati, Ainia ^{[2
]}

Rahayuningtyas, Ari ^{[2
]}

Mayasti, Nur Kartika Indah ^{[2
]}

Indriati, Ashri ^{[2
]}

Ratnawati, Lia ^{[2
]}

Desnilasari, Dewi ^{[3
]}

Andriansyah, Raden Cecep Erwan ^{[4
]}

Ayustaningwarno, Fitriyono ^{[5
,6
]}

机构：

[1] Pasundan Univ, Fac Engn, Dept Food Technol, Bandung, Indonesia

[2] Natl Res & Innovat Agcy BRIN, Res Ctr Appropriate Technol, Subang, West Java, Indonesia

[3] Natl Res & Innovat Agcy BRIN, Res Ctr Appl Microbiol, Subang, Indonesia

[4] Natl Res & Innovat Agcy BRIN, Res Ctr Food Technol & Proc, Yogyakarta, Indonesia

[5] Univ Diponegoro, Fac Med, Dept Nutr Sci, Semarang, Central Java, Indonesia

[6] Univ Diponegoro, Ctr Nutr Res CENURE, Semarang, Central Java, Indonesia

来源：

JOURNAL OF FOOD PROCESS ENGINEERING | 2025年 / 48卷 / 04期

关键词：

drum dryer; process optimization; response surface methodology; whole chicken egg flour; OPTIMIZATION; METHODOLOGY; DRYER; WALL;

D O I：

10.1111/jfpe.70090

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The utilization of drying technology to augment the value of eggs is a significant advancement in the food sector, contributing to the enhancement of quality and safety in egg-based products. Prior research indicates that factors such as drum temperature, residence time, and feed rate substantially affect the quality and characteristics of the final product. Consequently, it is essential to modify the process parameters of the drum dryer to guarantee uniform and superior production of whole chicken egg flour. This study aimed to optimize whole chicken egg flour production using a double-drum dryer. It conducted a comprehensive analysis through four stages, ultimately determining the optimal conditions for the drum dryer: A steam pressure of 2.50 bar and a drum rotation speed of 1.00 rpm, with a desirability of 0.534. Fundamental chemical properties of the optimized whole chicken egg flour include a water content of 6.49%, protein content of 28.77%, fat content of 20.57%, carbohydrate content of 42.06%, and water activity of 0.57. The physical responses of the optimized flour were also noteworthy, with a yield of 34.26%, color intensity measures L*: 63.46, a*: 1.59, b*: 20.89, soluble time of 15.69 s, wettability of 9.07 s, hygroscopicity of -1.79, bulk density of 0.40 g/mL, tapped density of 0.47 g/mL, flowability of 0.15, cohesiveness of 1.18, and water absorption capacity of 145.06%.

引用

页数：13