Influence of water activity and dry-heating time on egg white powders quality

Egg white powders typically undergo thermal treatment at 60 °C for 10–14 days to control Salmonella. Increasing water activity (aw) of egg and temperature can sharply reduce processing time, but its effect on product quality is unclear. This study aims determine the impacts aw dry-heating time powders’ color bulk properties. were conditioned three different (0.30, 0.45, 0.60) in equilibration chambers 23 °C. The samples then treated 80 up 24 h. These treatments selected based an earlier achieve more than 6-log reduction Salmonella powders. After treated, with higher longer dry heating significantly brighter (L* = 91.7 ± 0.01) showed a soft yellow coloration (H* 95.58 0.05, C* 18.02 0.05). loose, tap particle densities decreased aw, increased time. Hausner ratio was ?1.5, indicating that are difficult fluidize.