Abstract:

The scope of this study is to determine the effect of different drying air temperatures on the drying behavior, effective moisture diffusivity, physical, powder, and functional properties of foam mat dried egg white powder. For this purpose, the egg white foam was obtained by using kitchen blender (1000W, 30s) and dried at convective hot air oven at three different drying air temperatures (60, 70, and 80°C, %20 ventilation rate). Drying took place in a falling rate period for all drying temperatures. The effective moisture diffusivity values increased depending on the drying air temperature and the activation energy was calculated as 13.81kJ/mol. The moisture content has a proportional relationship with ash content, b*, Chroma, yellowness and browning indexes, flowability, cohesiveness, emulsification stability, water holding capacity, and foam holding capacity values, whereas it has an inverse proportional relationship with L*, a*, hygroscopicity, emulsification activity, oil holding capacity, and foam holding stability values. 

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