The effect of storage on physicochemical properties of spray-dried milk, egg and milk-egg mixture

• Autorzy: Chudy S. , Pikul J. , Rudzinska M. , Makowska A.

Warianty tytułu

PL

Wpływ przechowywania na cechy fizykochemiczne mleka, jaj i mieszanki mleczno-jajowej w proszku

• Języki publikacji: EN

Abstrakty

EN

The aim of this work was to obtain a new spray-dried milk-egg mixture and to compare its physicochemical properties with the properties of whole milk powder and egg powder. The powders prepared were packaged in bags under air and vacuum and stored for 24 months. During storage all of the properties assayed (lightness, hydroxymethylfurfural, Maillard browning intensity, thiobarbituric acid reactive substances, solubility index, pH) deteriorated. The addition of milk to egg before drying improved the solubility of egg powder. Solubility of milk powder was higher than 2 cm3 in the twelfth month of storage. For this reason the powders retained their best qualities till the sixth month of storage. The kind of packaging had an influence on the quality of the products (vacuum packaging delayed the deterioration of powders).

PL

Celem pracy było wyprodukowanie nowych proszków mleczno-jajowych i porównanie ich właściwości fizykochemicznych z właściwościami pełnego mleka i jaja w proszku. Proszki zostały zapakowanie w woreczki z tworzywa sztucznego w otoczeniu powietrza oraz próżni i poddane przechowywaniu przez okres 24 miesięcy. Podczas przechowywania wszystkie oznaczane cechy uległy pogorszeniu (jasność, hydroksymettylofurfural, intensywno brązowienia, związki reagujące z kwasem tiobarbiturowym, indeks rozpuszczalności, pH). Dodatek mleka do jaj spowo-dował polepszenie rozpuszczalności proszku jajowego. W 12 miesiącu przechowywania rozpusz-czalność mleka w proszku była wyższa niż zalecenia (tj. >2 cm3 ). Z uwagi na ten fakt stwierdzono, że proszki zachowały swoje najlepsze cechy do 6 miesiąca przechowywania. Sposób pakowania miał statystycznie istotny wpływ na badane właściwości fizykochemiczne (pakowanie próżniowe opóźniało proces starzenia się proszków).

Słowa kluczowe

EN

powdered food product; powdered milk; powdered egg; milk-egg mixture; food concentrate; food storage; vacuum packaging; spray drying; physicochemical property; food property; solubility property

• Wydawca: -
• Czasopismo: Acta Agrophysica
• Rocznik: 2015
• Tom: 22
• Numer: 1
• Opis fizyczny: p.17-26,fig.,ref.

Twórcy

autor

Chudy S.

• Department of Dairy Technology, Faculty of Food Science and Nutrition, Poznan University of Life Science, Wojska Polskiego 28, 60-637 Poznan, Poland

autor

Pikul J.

• Department of Dairy Technology, Faculty of Food Science and Nutrition, Poznan University of Life Science, Wojska Polskiego 28, 60-637 Poznan, Poland

autor

Rudzinska M.

• Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznan University of Life Science, Wojska Polskiego 28, 60-637 Poznan, Poland

autor

Makowska A.

• Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznan University of Life Science, Wojska Polskiego 28, 60-637 Poznan, Poland

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