Quantification of Cholesterol Oxidation Products In Egg Yolk Powder Spray-dried with Direct Heating
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 57, Issue 1, pages 43–45, January 1992
How to Cite
MORGAN, J.N. and ARMSTRONG, D.J. (1992), Quantification of Cholesterol Oxidation Products In Egg Yolk Powder Spray-dried with Direct Heating. Journal of Food Science, 57: 43–45. doi: 10.1111/j.1365-2621.1992.tb05420.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 2/19/91: accented 7/20/91.
- egg yolk;
A direct-heated spray dryer with an evaporative capacity of up to 7 kg H2O/hr was used to identify processing conditions responsible for formation of cholesterol oxidation products (COPS) in spray-dried egg yolk. Outlet air temperature and nitrogen oxides (NOx) in the combustion gases were the only conditions that affected COPS levels. At outlet temperature 150°C, total COPS concentrations in the spray-dried product were 75 ppm at 5 ppm NOx and 213 ppm at 300 ppm NOx. In products dried at 75°C outlet temperature, total COPS concentrations were 21 ppm at 5 ppm NOx and 58 ppm at 300 ppm NOx. In general, individual COPS responded to outlet temperature and NOx in the same manner as total COPS.