Study the effect of three different methods to dry the white and egg yolks on their food components

Abstract

The current study aimed to dry the egg and yolk of the table eggs by using three different methods for drying the whiteness and yolks separately (oven, vaccum oven, freeze drying), As well as studying the effect of each of the three methods on the components of food in both white and yolk and compared to white and fresh yolks, eggs are one of the most valuable food, as it is rich in proteins and amino acids, vitamins and minerals and that the components of eggs from the eggs and yolks of high biological value and are easily digested and known They provide the best proteins.The results of the chemical analysis showed that the liquid whiteness and the dry linen of the air oven, the empty oven and the extraction contain the ratio of 11.01, 92.80, 92.71 and 92.59% respectively, and moisture ratio 87.96, 6.01 and 6.04 and 6.40%, respectively, and 0.88, 0.67, 0.63 and 0.61% respectively.The results of the statistical analysis of liquid and dried egg yolks in the three methods showed that the ratio of protein were 16.01, 31.57, 31.89 and 31.11%, respectively, and the fat ratio were 30.63, 59.80, 59.67 and 60.20%, respectively, and moisture ratio were 51.86, 4.69 and 4 .68 and 4.90%, respectively, and the ash ratio was 1.30, 3.51, 3.50 and 3.48%, respectively.The study concludes:There were significant differences in the protein, fat, moisture and ash ratios of the studied species of the eggs and yolks of the liquid and dried chicken eggs (oven, vaccum oven, freeze drying).