Abstract
SUMMARYWater and carbon dioxide vapor pressures were determined at 25 °C for freeze‐dried whole egg powders containing various levels of sucrose and of corn syrup solids added before drying. The manometric method used permitted determinations of vapor pressures over a range of moisture levels with a single sample.At moisture levels commonly encountered in commercial whole egg solids (2–6%), addition of both types of carbohydrate consistently increased equilibrium water vapor pressures over the dried products. Equilibrium values for carbon dioxide partial pressures were not obtained but the amounts found made it necessary to apply appropriate corrections in the determinations of water vapor pressure.The results are discussed in relation to Mail‐lard‐type browning reactions and oxidative flavor deterioration in dried whole egg.
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