Issue:

MOCM, Number 14, Volume III

Section:

Issue No. 14 - Volume III (2008)

Abstract:

The dynamics of egg melange temperature and humidity variation significantly affects the egg powder quality. It depends on a number of interrelated parameters. Such are the drying agent temperature and humidity, the mélange temperature and feed rate, the design parameters and others. The research purpose is the assessment through a model of the technological parameters influence on the temperature and humidity variation of the mélange and drying agent as a function of time. Computer software has been used for this purpose. It is based on a model, describing the drying process in an egg spray dryer. Methodology for the research has been developed. The results of this investigation are represented graphically. The level of certain parameters influence has been estimated.

Keywords:

egg drying, investigation, spray dryer.

Code [ID]:

MOCM200814V03S01A0006 [0002257]