Abstract: spray drying, vacuum freeze drying, hot air drying, infrared drying andmicrowave drying equipment were used to study the effects of different drying methods on the physicochemical properties of egg yolk powder. The moisture content, thermal stability, color, emulsifying property and powder structure of yolk powder prepared by different drying methods were determined.
The results showed that the moisture content of yolk powder was the lowest (2.5%), and the moisture content of yolk powder was the highest (3.9%). The difference between the two groups was significant (P<0.05). The moisture content of yolk powder from these 5 drying methods was less than 4%, which accords with the current standard of egg products. The color of yolk powder obtained from hot air drying is the worst (brightness is only 83.45). The egg yolk powder obtained by vacuum freeze-drying is the best emulsifying power, while the dried egg yolk powder has the worst emulsifying ability. The powder of egg yolk powder prepared by spray drying is spherical and uniform, and the egg yolk powder produced by the 4 drying methods is massive.
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