Effect of carbonation of fresh egg white prior to spray drying on physical and functional properties of powder

The effect of carbonation on physical and functional properties of egg white powder during spray drying and storage under vacuum, air, and CO₂ gas was investigated. Carbonation (2,000?mg/kg) of fresh egg white before spray drying was found to improve the foaming properties of the fresh egg white powder. However, the carbonation caused accelerated changes in color, solubility, and foaming properties of the powder during storage. In addition, the results showed greater changes in the color and decreased solubility in the powder samples stored in impermeable hermetically sealed bags under CO₂ and vacuum conditions than in normal air.     

Corn,Rice, and Wheat Seed Drying by Two-Stage Concept

Corn, rice, and wheat seeds with an initial moisture content (IMC) of 20–25% wb were dried to moisture content below 18% wb at 40–80°C in a fluidized bed dryer (FBD) and spouted bed dryer (SBD) and the seeds with IMC 18% wb were dried to below 14% wb at air temperatures 18–30°C and relative humidity 60–70% by an in-store dryer (ISD). As a result, it appears that a two-stage drying concept is feasible in drying high-moisture-content seeds due to the high germination rate of dried seeds. Nonetheless, the drying temperature must be carefully selected. A drying temperature of 40°C was clearly safe for all samples, whereas more than 90% of wheat seeds still germinated after drying at 60°C in FBD. Furthermore, drying seeds with IMC 18% wb by ISD was safe under specified drying conditions.     

Electrical and Thermo-Physical Properties of Meat Ball

Ohmic heating is an interesting method for heating meat ball; however, its effectiveness relies on the electrical and thermo-physical properties of the product. Therefore, this research aimed to determine the electrical conductivities and thermo-physical properties of pork-meat balls. The results showed that electrical conductivities of samples could be well-fitted into the mathematical models as a function of temperature and the ratio of each ingredient due to their high R² and low RMSE. The addition of salt and sodium tripolyphosphate led to a significant increase in electrical conductivity. The specific heats and thermal conductivities of meat balls were measured, whereas the convective heat transfer coefficients were determined by a lump-heat capacity technique. An equation was developed to estimate the convective heat transfer coefficients as a function of temperature difference between particle and surrounding fluid.     

Inhibition of acrylamide formation in potato strip by ultrasonic-treated methylcellulose batter

The ultrasonic (US)-treated batter mixtures of commercial methylcellulose (MC) as the fried potato strips' coating layer were demonstrated. The layer formed a rapid gel that absorbs the substrate's water content and related functional groups that contribute to acrylamide formation reduction. Different concentrations of MC (0.5-2.0 w/v %) mixtures were subjected to US at 20 W to evaluate coating layers' effect prior to the deep-frying process. At 1% w/v concentration batter mixture, the USMC layer reduced the highest acrylamide value. For comparison purposes, the differences in the acrylamide content of the USMC, the non-USMC and the uncoated samples were 64.7 ± 5.04, 156.4 ± 7.44 and 344.1 ± 5.39 ng g^-1, respectively. The results were supported with lower oil uptake and water retention of the USMC compared with the non-USMC with the values of 2.2 g/100g and 28.6 g/100g with 5.1 g/100g and 47 g/100g, respectively.