Definição de parâmetros para a secagem em camada de espuma (Foam-mat drying) clara e gema do ovo de pata (Anas Platyrgynchos Ddomesticus).

Abstract

The egg is considered one of the most nutritious foods in the human diet and its composition is rich in vitamins, minerals, fatty acids and proteins of excellent biological value. The egg in its integral form or the clear and yolk present as a fundamental ingredient in numerous food products by adding nutritional and functional properties, as well as contain health promoting and disease preventive substances. Paw's egg have a higher level of cholesterol, minimal consumption is recommended as they offer significant and complementary benefits to good nutrition. In a simple manner, drying is a process in which heat is supplied to the desired material to evaporate the existing moisture content, thereby obtaining a product free of such moisture, ie dry. Foam-mat drying is applied to the drying of liquid or semi-liquid foodstuffs, which are transformed into stable foam by the incorporation of air into their structure and the addition of emulsifying / stabilizing agents and has the characteristic of maintaining High quality products, offering great commercial possibilities. The objective of this work was to carry out a study on the foam-mat drying of egg white and egg yolk to obtain the white and the powdered yolk. The experiments were done according to an experimental design factorial complete 23 + 3 central points. The independent variables (input) were agitation time; Agitation speed and drying temperature and the dependent variables (output) were humidity and drying time. The use of this method for the drying of the paw egg white showed good results. It was found that all variables studied (stirring time, stirring speed and drying temperature) influenced the drying behavior of the paw egg white. The temperature is the variable that most influences the drying of the white of the paw egg.