Dried egg. III. the relation between water content and chemical changes during storage

✍ Scribed by Brooks, J.

• Book ID: 102325383
• Publisher: Wiley (John Wiley & Sons)
• Year: 1943
• Weight: 374 KB
• Volume: 62
• Category: Article
• ISSN: 0368-4075
• DOI: 10.1002/jctb.5000620904

✦ Synopsis

Results on the influence of moisture content on the rnte of deteriorntion of dried egg during storngc for GO dnys n t 30" c. hnvc recently been published by Stiinrt, Hn11, nnd Dicks.2 Their results were obtained by ndjusting the moisture content of sninples of n Single specimen of powder, nnd, though different criteria were used to nssess deterioration, their results serve to confirm thnt differences in the rnte of clcbrioratiori 'of somplcs of different moisture content nre n direct result of the difference in inoisturc content.

Drscussro~ The diita presented nbovc clenrly slioa t h n t loss of solubility Cliniigca iii tho iinioiinta of ortliol~llCI~l,llilto, iwitl-aolulh pliosplioriis, iintl in tliu iwiclity of tliu etliur ustruct \wru tiiciisnrcil in I U I I I I ~~~H of tlriril ~vholo egg of tliffurulit wntcr contunta stored i n 15'; S'T,". nntl 37' a. 'l'l~o riitu of eliongo tlu~m~~rletl on tliu wntcr contunt. 1id1)iv 4-57:, \n,trr them ivnx littlo clinngo hit i~bovu tliia luvul tliu rnto increiiwd with iiicreasing wntar contont. Tho wliition of tliusu ruxults to c*o~nn~uri-i~~l ConditioilH of storngo is tliscuwtl.