Effect of initial product temperature and initial pH on foaming time during vacuum evaporation of liquid whole eggs

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Effect of initial product temperature and initial pH on foaming time during vacuum evaporation of liquid whole eggs.

During earlier studies on vacuum concentration of liquid egg white, the phenomena of foaming during the initial stages of the process were reported. In these studies, it was also shown that no concentration took place during the foaming period that varied from test to test. To minimize the total process time, this present study was undertaken to investigate what variables contributed to foaming...

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ژورنال

عنوان ژورنال: Poultry Science

سال: 1999

ISSN: 0032-5791

DOI: 10.1093/ps/78.10.1452