Please use this identifier to cite or link to this item: http://hdl.handle.net/2445/60445
Title: Study of dehydration of whites eggs by lyophilization
Other Titles: Estudio de la deshidratación de claras de huevo por liofilización
Author: Bouyaoumad, Yassin
Director: Gutiérrez González, José María, 1953-
Keywords: Ous
Deshidratació d'aliments
Tesis
Eggs
Dehydration of food
Theses
Issue Date: Jun-2014
Abstract: Dried white eggs are products with high potential in the food industry as an alternative to market as needed by the sector. The objective of this work is to study the lyophilization of white eggs as a method of obtaining dehydrated albumin. The study of the market in order to know the different ways to market the whites eggs, which has allowed for a comparison between the qualities of dehydrated white eggs on the market and the other obtained from lyophilization process (base on the work). Through an experimental study, it becomes a full factory design which consists of three factors, which experimental units cover all possible combinations of these levels factors. Such experiments allow the study of the effect of each factor on the response variable, and the effects of interactions between factors on these variables. We have studied the influence of: pressure, temperature and thickness of product on the features of obtained dried albumin. The response variable in the transmission allows you to analyze the quality of the dried product. Dehydrated product characterization was made in regard to the transparency of the reconstructed light, precipitation speed of the rehydrated solution and their ability to foam. When it comes to clear newly opened batch no significant influence within the range studied, while the white eggs that was opened losses its quality. By analyzing the whole block, it can be seen that the influence of pressure and temperature on became significant. The weight of the sample has no significant influence on the various responses. Experiments were conducted to determine the high temperature of lyophilization on which lower the product quality (the transmission is less than 70 %) that is 8 º C...
Note: Treballs Finals de Grau d'Enginyeria Química, Facultat de Química, Universitat de Barcelona, Curs: 2013-2014, Tutor: José María Gutiérrez González
URI: http://hdl.handle.net/2445/60445
Appears in Collections:Treballs Finals de Grau (TFG) - Enginyeria Química

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