Monday, April 30, 2007
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The effect of pH and air flow rate on the separation of egg yolk and egg white using foam fractionation

Ross A. Edwards, Department of Mechanical Engineering, Vanderbilt University, VU Station B 351592, Nashville, TN 37235 and Robert D. Tanner, Chemical Engineering, Vanderbilt University, VU Station B 351604, Nashville, TN 37235.

 

This study is a continuation of the work presented at the 28th Symposium of Biotechnology for Fuels and Chemicals on chicken egg proteins.  The focus of this paper will be the effect of the two control variables, pH and air flow rate, on the separation of previously mixed egg yolk and egg white using foam fractionation. Of particular interest is how these control variables enhance or diminish the separation of the two colored phases from the moderately mixed raw chicken egg .


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