The adsorption, desorption and hysteresis properties of the freeze drying All-egg powder, Albumen powder and vitellus powder at 10 ℃, 20 ℃, 30 ℃ and 40 ℃ were studied. The Regression equation of absorption isotherms curves of the three kinds of egg powders was obtained and the BET surface values of these egg powders were also achieved.
