Development of a Method to Produce Chicken Egg White Powder Using a Low - Temperature Drying Technology

Abstract

Low- temperature drying technology was applied to produce chicken egg white powder (CEWP). Research results showed that CEWP can be produced using the technology with the following technological factors: drying temperature of 40oC, duration of drying time was 5 hrs, and air velocity 0.75 m/s. The CEWP product had sensory and chemical qualities comparable to those of the commercial products available in the market . The processing average yield was 12.09%.