Keywords
freeze-drying
ostrich egg
spray-drying
How to Cite
Abstract
The dehydrated ostrich egg yolks were analyzed in order to assess their constituents after being dried by means of two dehydration methodologies, that is the spray-drying technology and the freeze-drying technique. The egg yolk samples were dehydrated by spray – dryer with compressed air flow at 30 L/min, feeding bomb flow at 0.5 L / h, and drying air temperature at 125ºC. In using the freeze-drying technology, the samples were processed at temperature of - 49 °C for seven hours under the pressure of 0.02955 mmHg. After being dehydration, the centesimal composition of dried samples was determined. Cholesterol contents were determined by HPLC, in movable phase, acetonitrile/izopropanol (80:20) at flow of 1mL/min, on Nova Pack column C18 (15.0cm x 4.6cm x 5.0μm), and wavelength at 210nm. The powder particles diameter sizes were achieved by optical microscopy. Statistically significant differences (p <0.05) were found in comparing the averages of centesimal compositions of ostrich egg yolks dehydrated by spray-dryer and those dried by freeze drying technology. The freeze-dried egg yolk showed higher lipid contents, but lower cholesterol contents. The freeze-dried particles were irregular, larger and more stable than those atomized powders. By means of freeze-drying technique, the retention of ostrich egg yolk lipid and protein contents was observed, although lower cholesterol quantity was detected when compared to those samples dehydrated by means of spray-drying technology.References
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