吉林大学学报(工学版) ›› 2011, Vol. 41 ›› Issue (6): 1798-1804.

• paper • Previous Articles    

Optimization of processing parameters in vacuum freeze-drying of Zn enrichment egg powder and its solubility

LIU Jing-bo,MA Shuang,LIN Song-yi,LIU Bo-qun,YANG Jun,WANG Er-lei   

  1. Laboratory of Nutrition and Functional Food,Jilin University,Changchun 130062,China
  • Received:2010-11-22 Online:2011-11-01 Published:2011-11-01

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Abstract:

Egg powder with high content of Zn was prepared by vacuum freeze-drying technique. Zinc citrate was taken as additive for Zn enrichment of the egg powder. The solubility of powder was investigated. On the basis of single experiment, the effects of the parameters of drying pressure, powder thickness, freeze-drying time on the solubility of the Zn enrichment egg powder were investigated with second general combination of rotating design method. The regression model of the solubility of the Zn enrichment egg powder as function of these parameters was obtained. Results show that influences of powder thickness and freeze-drying time on the solubility are significant (p<0.01). The impacts of these parameters are in the order: powder thickness, freeze-drying time and drying pressure. The optimum parameters are powder thickness of 4.3 mm, freeze-drying time of 12.51 h, drying pressure of 43.6 Pa. Under such optimal condition, the wetting sedimentation time is 171.27 s, disperse time is 86.53 s, the solubility is 76.97 g/100 g, and comprehensive score is 109.23. To compare the nutritional compositions with fresh egg, the Zn gain of the enrichment egg powder can reach 73.05%.

Key words: food engineering, egg powder, vacuum freeze-dry, solubility, fortification, zinc

CLC Number: 

  • TS253.4
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