| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6405249 | LWT - Food Science and Technology | 2012 | 5 Pages |
Abstract
⺠Glucose is considered to affect the quality of the dried egg products. ⺠Therefore study on statistical optimization of desugarization process parameters of Liquid whole egg (LWE) was carried out. ⺠Response surface methodology was successfully used to determine the optimum conditions for desugarization of LWE. ⺠Second-order polynomial model gave a satisfactory description of the experimental data. ⺠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.
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Food Science
Authors
Harish Kumar Sharma, Jaspal Singh, Bhavesh Chand Sarkar, Barinderjit Singh, Monica Premi,