Diseño de un proceso industrial para la obtención de la albúmina a partir de la clara del huevo de gallina

Abstract

The purpose of this project was to design an industrial process to find the best way of extracting albumin from chicken eggs (Gallus gallus domesticus Linnaeus) for human consumption for food and nutritional purposes, as a source of pure and concentrated protein. For this purpose, variables of temperature, weights, egg quality, trays, volume, particle size of the dry product and non-caloric vegetable coloring agents were established, using drying and grinding as the main unit operation. For the analysis of the mass balance, the quantity of egg whites used was calculated in different groups, from 1, 10 and 25 egg whites, up to a total of 1200 of total production, taking as a reference that for each egg there is an average of 4.5g of powder albumin with fat. For the development of the project, the albumin was defatted using 98% pure ethyl alcohol and Salmonella was also eliminated from the final product as it is a foodstuff; 100% defatted powdered albumin was obtained; it was concluded that the most important parameters to take into account in the process are the type of dryer and the temperature at which there is no protein denaturation, within a range of 50 and 65 °C, the volume that is exposed to drying and the material of which the storage trays are composed, in total, all the manufacturing practices that are used to preserve the safety of the final product. It is recommended to have an industrial pulverizer in order to obtain average particles between 150 and 106 µm.