Preparation of egg powder and evaluation for acceptability and cost of preparation.
A powdered egg is a fully dehydrated egg. Most powdered eggs are made using spray drying in the same way that powdered milk is made. The major advantages of powdered eggs over fresh eggs are the reduced weight per volume of whole egg equivalent and the shelf life. Other advantages include smaller usage of storage space, and lack of need for refrigeration. Powdered eggs can be used without rehydration when baking and can be rehydrated to make dishes such as scrambled eggs and omelets.
Egg, Egg breaker, Candler, Drier, Centrifuge etc.
Procedure
- Breaking of eggs and
removing eggshells. Before breaking of egg, the inspection on egg is
required like candling.
- After breaking and separation
of the eggshell left whole egg is discharged into the filtration system of
the process.
- The shells are deposited
into a centrifuge where the residual liquid egg and shell are separated.
- After removal of shells, the
mixture is filtered and stored in storage tanks at about 4º C and then it
is taken to tubular heater wherein it is dried at about 65º C for 8 to 10
minutes and it is filtered and passed to high pressure spray drier with
the help of high-pressure pump.
- From the storage tanks the
egg is fed to tubular heater for pasteurization at 65O C for 6
minutes to destroy salmonella & other microorganisms.
- The warm egg now de-sugared
by adding 0.5% yeast to prevent Maillard reaction. This fermented egg
slurry is now re-pasteurized at 62.5O C for 3-5 minutes.
- Now egg feed from high
pressure pump to spray dryer. The powder is then cooled and filled into a
container.
Flow Diagram
for EGG POWDERS
Cleaning with disinfectant/sanitizing (2% sodium hypochlorite) solution Water temp at 430C for 3 min
Churning & filtration
Homogenization for 5 min
- Extended shelf life
- Ease of storage
- Reduced risk of food borne illness
- Ease of use
- Economic Advantage
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