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The Effect Of Storage Temperature And Time On The Quality Of Spray Dried Egg Powder, Fallon Polette Salinas Gonzalez
The Effect Of Storage Temperature And Time On The Quality Of Spray Dried Egg Powder, Fallon Polette Salinas Gonzalez
LSU Master's Theses
Dehydration is a good approach for egg preservation. However, dried egg products may still suffer from deterioration if stored in an abused temperature environment or prolonged times. Storage conditions can induce undesirable reactions and loss of functionality and quality. The objective of this study was to evaluate the physicochemical characteristics and functionality of spray dried egg yolk powders, which included plain whole egg (PLWE), free flow yolk (FFY), enzyme modified yolk (EMY), and free flow whole egg (FFWE) stored at 4 °C, 25 °C, 43 °C or 54 °C, over a 2-month period; and provide useful suggestions to maximize quality …
Comparative Viability Of Spray Dried Lactobacilli Affected By Different Protective Agents And Storage Conditions, Vondel Vandeker Reyes Ortega
Comparative Viability Of Spray Dried Lactobacilli Affected By Different Protective Agents And Storage Conditions, Vondel Vandeker Reyes Ortega
LSU Master's Theses
Because of their health benefits, probiotics are a significant part of the functional food industry. Spray drying is reported as the most common method used in the food industry to encapsulate probiotics. The objectives of this study were to investigate the effects of protective agents on the viability of lactobacilli after spray drying and during storage at different conditions and to evaluate spray drying conditions to produce these probiotic powders. Lactobacillus plantarum NRRL B-4496 (LP) and Lactobacillus acidophilus NRRL B-4495 (LA) were separately grown (~109 CFU/ml) and suspended in a 200 g/L solution of high maize starch (HM); maltodextrin (MD); …