| 摘要 |
FIELD: food-processing industry, in particular, obtaining of dry powder from liquid egg protein. SUBSTANCE: method involves drying and heating of liquid egg protein. Prior to drying process, liquid egg protein is frozen at temperature not exceeding -40 C for at least 30 min in cylindrical vessel mounted in horizontal position and continuously rotating about horizontal axis. Frozen protein is supplied into hermetically sealed container and dried at low pressure of 666.61-1,333.22 Pa, with temperature being gradually increased to value not exceeding +52 C. EFFECT: increased efficiency and improved quality of product. 2 dwgo
|
