Effect of microwave vacuum freeze-drying power on the moisture transfer and the gel microstructure of egg white
SHI Shengjuan, LIU Lili*, ZHANG Mengjun, HAO Weiming, LI Yuanyuan, YANG Xiaopan
(College of Food and Bioengineering, Henan University of Science and Technology, National Experimental Teaching Demonstration Center for Food Processing and Security, Luoyang 471023, China)
Abstract: This paper aims to investigate the effects of microwave vacuum freeze-drying power on water migration, thermodynamic properties and gel microstructure in egg white. Low-field NMR, differential scanning calorimetry (DSC) and scanning electron microscopy (SEM) were used to determine the water migration, thermodynamic properties and gel microstructure of egg whites under different microwave power under drying conditions. Results showed that the most active free water was removed first in the drying process, and the removal rate was the fastest at the range of 90-180 min. Increasing microwave power can speed up water migration which is good for drying. DSC showed that when the microwave power was 400 W and 500 W, the peak temperature of egg white powder was high, which caused the protein structure to change from order to disorder. SEM showed that with the increase of microwave power, the pore channels and pore sizes of the egg white gel structure also increased, and the structure became looser. In conclusion, this study provides references for microwave vacuum freeze-drying of egg white powder.
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2020, Vol. 46 
