One of the most important enriching materials at the processing of alimentary pastes is the egg, which usage is limited because of its water content. Removing water from liquid whole egg with membrane processes, such as ultrafiltration (UF), nanofiltration (NF) and reverse osmosis (RO) was applied for raising the solid content at a temperature of 25 °C at constant flow rate. The separation procedures were carried out on laboratory scale equipments. The initial solid content of the liquid whole egg was 24 refractive (Ref%). The effects of different recirculation flow rates and transmembrane pressure differences were investigated on the permeate flux of the liquid egg. The product had up to 30, 35.5 and 36 Ref% solids in case of UF, NF and RO, respectively. From the resistance data it is obvious, that the polarization layer resistances (RP) determine the values of the permeate flux. The total solid content of permeate was 0.3 and 0.1 Ref% in case of nanofiltration and reverse osmosis, respectively. On the basis of experiments main data of a continuous pilot scale system were calculated and simplified cost estimation was performed using recent economic data of year 2011.
Ayadi, M.A., Khemakhem, M. & Belgith, H. (2008): Effect of moderate spray drying conditions on functionality of dried egg white and whole egg. J. Fd Sci., 73(6) E281–E287.
Belgith H., 'Effect of moderate spray drying conditions on functionality of dried egg white and whole egg' (2008) 73J. Fd Sci.: E281-E287.
Belgith H.Effect of moderate spray drying conditions on functionality of dried egg white and whole eggJ. Fd Sci.200873E281E287)| false
Egressy-Molnár, O. & Jókai, Zs. (2011): Development of a GC-based method for the determination of egg content in dried pasta with the focus on method validation. Acta Alimentaria, 40,(Suppl. 1), 23–32.
Jókai Zs., 'Development of a GC-based method for the determination of egg content in dried pasta with the focus on method validation' (2011) 40Acta Alimentaria: 23-32.
Jókai Zs.Development of a GC-based method for the determination of egg content in dried pasta with the focus on method validationActa Alimentaria2011402332)| false
Lechevalier, V., Jeantet, R., Arhaliass, A., Legrand, J. & Nau, F. (2007): Egg white drying: Influence of industrial processing steps on protein structure and functionalities. J. Fd Engng., 82, 404–413.
Nau F., 'Egg white drying: Influence of industrial processing steps on protein structure and functionalities' (2007) 82J. Fd Engng.: 404-413.
Nau F.Egg white drying: Influence of industrial processing steps on protein structure and functionalitiesJ. Fd Engng.200782404413)| false
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2021 Volume 50
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