{"id":{"repo_id":"uiuc","oai_identifier":"oai:www.ideals.illinois.edu:2142/120579"},"canonical_url":"https://search.dev.ndltd.org/etd/uiuc/oai:www.ideals.illinois.edu:2142/120579","repository":{"repo_id":"uiuc","name":"University of Illinois - Urbana-Champaign","base_url":"https://www.ideals.illinois.edu/oai-pmh"},"display":{"title":"Effect of contact ultrasonic drying on drying kinetics and physicochemical properties of egg whites","abstract":"Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2025-05-01","abstract_html":"Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2025-05-01","abstract_has_math":false,"creators":["Mundada, Vedant Kishor"],"institution":"University of Illinois at Urbana-Champaign","degree_name":"M.S.","degree_level":"Thesis","degree_discipline":"Food Science & Human Nutrition","degree_department":null,"school":null,"contributors":["Feng, Hao","Lee, Youngsoo","Wang, Yi-Cheng"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2023,"date_issued":"2023-05","date_published":"2023-05","updated_at":"2026-07-22T22:24:57Z","subjects":["Egg White","Drying Kinetics","Contact Ultrasound","Protein","Functional Properties."],"languages":["en","eng"],"rights":["Copyright 2023 Vedant Kishor Mundada"],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://hdl.handle.net/2142/120579","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Feng, Hao","Lee, Youngsoo","Wang, Yi-Cheng"]},{"key":"dc:creator","label":"Author","values":["Mundada, Vedant Kishor"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2023-05","2023-05-02"]},{"key":"dc:type","label":"Dc Type","values":["text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science & Human Nutrition"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Thesis"]},{"key":"thesis:degree_name","label":"Degree Name","values":["M.S."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Illinois at Urbana-Champaign"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Egg White","Drying Kinetics","Contact Ultrasound","Protein","Functional Properties."]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["en","eng"]},{"key":"dc:rights","label":"Dc Rights","values":["Copyright 2023 Vedant Kishor Mundada"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["https://hdl.handle.net/2142/120579"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2025-05-01","The student, Vedant Mundada, accepted the attached license on 2023-05-01 at 12:13.","The student, Vedant Mundada, submitted this Thesis for approval on 2023-05-01 at 12:17.","This Thesis was approved for publication on 2023-05-02 at 16:10.","DSpace SAF Submission Ingestion Package generated from Vireo submission #19277 on 2023-09-01 at 17:22:14","Egg white (EW) is a nutrient-dense food ingredient with a variety of functional properties. However, the limited shelf-life, susceptibility to spoilage, and transportation costs associated with liquid EW have prompted the use of drying as an effective preservation method. While thermal drying is a commonly used food preservation technique, its drawback is that it can cause structural damage and thermal degradation in EW, thereby necessitating the exploration of alternative drying methods for heat-sensitive products. In this study, the use of a variable frequency contact ultrasonic drying (CUD) method to produce EW powders was explored, by comparing it with spray drying (SD), freeze-drying (FD), and hot air drying (HAD) methods. An air stream at a velocity of 5 m/s was used in CUD and HAD to remove moisture. The CUD dryer was equipped with a 20 kHz variable frequency generator/modulator and drying was performed at 3 sound amplitudes (0%, 40%, and 60%) and 2 temperatures (40℃ and 60℃). SD was done at an air inlet temperature of 160℃ with a feed rate of 5-6 ml/min. FD was performed at -40℃ and 0.2 mbar pressure for 48 hours. Compared to HAD, the CUD led to a 240% increase in effective moisture diffusivity, a 66-78% reduction in activation energy, and a 27% reduction in drying time. The CUD process affected the proteins. This is evident by a) increased β-turns and random coil structures, b) increased free sulfhydryl group content, and c) 24-35% reduction in enthalpies for the ovotransferrin and ovalbumin proteins even at 60℃ of drying temperature. When compared to FD, the EW dried by CUD at 40℃ resulted in a 67% higher foaming capacity, while the CUD samples at 60℃ exhibited 37% better foaming stability. The soluble protein content increased by 10-12% in the CUD samples as compared to HAD, and was also slightly higher than in the FD samples. The EW dried by CUD exhibited a brighter color with a browning index 26% lower than the HAD product. This study demonstrates that CUD drying is a promising method for the production of dried EW with improved quality and reduced drying time."]},{"key":"dc:format","label":"Dc Format","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["Effect of contact ultrasonic drying on drying kinetics and physicochemical properties of egg whites"]}]}],"canonical_facts":{"dc:contributor":["Feng, Hao","Lee, Youngsoo","Wang, Yi-Cheng"],"dc:creator":["Mundada, Vedant Kishor"],"dc:date":["2023-05","2023-05-02"],"dc:description":["Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2025-05-01","The student, Vedant Mundada, accepted the attached license on 2023-05-01 at 12:13.","The student, Vedant Mundada, submitted this Thesis for approval on 2023-05-01 at 12:17.","This Thesis was approved for publication on 2023-05-02 at 16:10.","DSpace SAF Submission Ingestion Package generated from Vireo submission #19277 on 2023-09-01 at 17:22:14","Egg white (EW) is a nutrient-dense food ingredient with a variety of functional properties. However, the limited shelf-life, susceptibility to spoilage, and transportation costs associated with liquid EW have prompted the use of drying as an effective preservation method. While thermal drying is a commonly used food preservation technique, its drawback is that it can cause structural damage and thermal degradation in EW, thereby necessitating the exploration of alternative drying methods for heat-sensitive products. In this study, the use of a variable frequency contact ultrasonic drying (CUD) method to produce EW powders was explored, by comparing it with spray drying (SD), freeze-drying (FD), and hot air drying (HAD) methods. An air stream at a velocity of 5 m/s was used in CUD and HAD to remove moisture. The CUD dryer was equipped with a 20 kHz variable frequency generator/modulator and drying was performed at 3 sound amplitudes (0%, 40%, and 60%) and 2 temperatures (40℃ and 60℃). SD was done at an air inlet temperature of 160℃ with a feed rate of 5-6 ml/min. FD was performed at -40℃ and 0.2 mbar pressure for 48 hours. Compared to HAD, the CUD led to a 240% increase in effective moisture diffusivity, a 66-78% reduction in activation energy, and a 27% reduction in drying time. The CUD process affected the proteins. This is evident by a) increased β-turns and random coil structures, b) increased free sulfhydryl group content, and c) 24-35% reduction in enthalpies for the ovotransferrin and ovalbumin proteins even at 60℃ of drying temperature. When compared to FD, the EW dried by CUD at 40℃ resulted in a 67% higher foaming capacity, while the CUD samples at 60℃ exhibited 37% better foaming stability. The soluble protein content increased by 10-12% in the CUD samples as compared to HAD, and was also slightly higher than in the FD samples. The EW dried by CUD exhibited a brighter color with a browning index 26% lower than the HAD product. This study demonstrates that CUD drying is a promising method for the production of dried EW with improved quality and reduced drying time."],"dc:format":["application/pdf"],"dc:identifier":["https://hdl.handle.net/2142/120579"],"dc:language":["en","eng"],"dc:rights":["Copyright 2023 Vedant Kishor Mundada"],"dc:subject":["Egg White","Drying Kinetics","Contact Ultrasound","Protein","Functional Properties."],"dc:title":["Effect of contact ultrasonic drying on drying kinetics and physicochemical properties of egg whites"],"dc:type":["text"],"thesis:degree_discipline":["Food Science & Human Nutrition"],"thesis:degree_level":["Thesis"],"thesis:degree_name":["M.S."],"thesis:institution_name":["University of Illinois at Urbana-Champaign"]},"updated_at":"2026-07-22T22:24:57Z"}