Effects of Freeze-drying and Spray-drying on the Physicochemical Properties and Ultrastructure of Whole-egg Powder
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Abstract:
In this study, the effects of two drying methods, spray-drying and freeze-drying, on the physicochemical properties and functional properties of whole-egg powder were compared. Moisture content, water activity, solubility, particle size distribution, foaming properties, and emulsifying properties of the whole-egg powder were investigated. The microscopic structures of the whole-egg powders dried by the two methods were also compared. The results showed no significant difference in the moisture content and water activity of whole-egg powders prepared by the two drying methods (p > 0.05), and the solubility of freeze-dried and spray-dried whole-egg powders were 93.32% and 87.88%, respectively. The maximum emulsifying activity and foaming power of the freeze-dried whole-egg powder were 0.338 and 62.6%, respectively, and those of the spray-dried whole-egg powder were 0.248 and 53.4%, respectively. The data indicated that the functional properties of freeze-dried whole-egg powder were better than those of spray-dried whole-egg powder. In addition, there were significant differences found in particle size distribution and microstructure between the whole-egg powders prepared by the two drying methods.
