Vol. 11, Special Issue 5 (2022)

Author(s):
Kusum Meghwal, Neha Prajapat, Deep P Patel, Maya Sharma and RC Verma

Abstract:
Foam-mat drying studies were conducted with foamed egg liquids at different temperatures viz., 60, 65 and 70 °C, different whipping time of 1.5 and 2 min and at different foam thickness of 3 and 5 mm. Based on these experimental values, best treatment for the egg powder was optimized which carries a minimize possible drying time, maximize possible rehydration ratio, maximize possible solubility possible maximize values of L* and b* and minimize value of a* using Response Surface Methodology. From the statistical analysis of foam-mat dried egg powder, it was observed that by whipping of 1.5 min for 3 mm thickness sample dried at 60 °C temperature retained higher quality values when compared to samples dried at 65 and 70 °C of different foam thickness and whipping time, respectively. The rehydration ratio and solubility of foam were observed as 3.70 and 94.76 per cent, respectively.