Statistical optimization of desugarization process parameters of liquid whole egg using response surface methodology

► Glucose is considered to affect the quality of the dried egg products. ► Therefore study on statistical optimization of desugarization process parameters of Liquid whole egg (LWE) was carried out. ► Response surface methodology was successfully used to determine the optimum conditions for desugarization of LWE. ► Second-order polynomial model gave a satisfactory description of the experimental data. ► Optimum conditions for complete desugarization of Liquid whole egg (LWE) were found to be time 6.49 h, temperature 28 °C, pH 6.40 and yeast concentration 3.8 g/L.