Optimization of Drum Drying Parameters for Chicken Egg White Flour Using Response Surface Methodology

Chicken egg white flour production is crucial due to the growing demand for high-quality protein sources.Drum drying, known for its rapid drying capabilities, can influence the physicochemical properties of egg flour.However, existing literature lacks studies that evaluate the impact of various drum drying conditions on the characteristics of egg white flour.This research employs Response Surface Methodology (RSM) to identify optimal drying parameters to maximize yield and preserve the functional integrity of egg white flour.Independent factors include steam pressure in the range of 2.5-3.5 bar and drum rotation speed in the range of 1-2 rpm.The results of RSM show that optimal conditions are obtained with a desirability value of 0.542.Process parameters of 3.5 bar steam pressure and 2 rpm drum rotation yielded this optimal characteristic.This process effectively optimizes the physicochemical properties of chicken egg white powder resulting in a specific water content (5.50%), ash (2.23%), protein (50.28%), fat (0.17%), carbohydrates (41.81%), water activity (0.34), and yield (25.33%).The findings suggest that selected drying conditions can lead to improved yield and maintain its quality (especially protein content), thereby enhancing the overall utility of chicken egg white flour in various culinary and industrial applications.