ABSTRACTA 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.
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