INTRODUCTION

Freeze drying, or lyophilization as it is referred to in the Drug-based and Disease-

identifying Businesses, is a (not having enough water) way of doing things, which enables
liquid or slurry products, which have been frozen to be dried under a vacuum. In freeze drying,
the water is frozen, followed by its removal from the sample, at first by sublimation and then
by. In this process, the moisture content of the product is reduced to such a low level that does
not support growth of living things or chemical reactions which gives the firm and steady nature
to the creation. This way of doing things is useful in creation development of drugs which are
thermolabile and unstable in water-based medium.

The applications of freeze drying are many, but it is generally employed when the
needed things demand. It is employed in preservation of temperature sensitive products,
especially those of related to the body function of living things origin, such as enzymes, blood
plasma, disease-preventing treatments, etc. To accomplish or gain with effort of a chemical
balance, such as for related to the body function of living things reagents or to provide a
practical solution for certain delivery problems for example, the packaging of voters/parts that
cannot be mixed in the liquid state, but which are turned into a solid in one after the other stages
and then freeze dried.

This process has also found uses in putting into use of an important stage of a product
to accomplish or gain with effort a certain concentration or in improvement storage life and
improved marketing of the end product or in resolving certain filling problems. It may be very
hard, for instance, to divide more than two, but not a lot of milligrams of powder into exact
small glass container dosages, due to the difficulty of measuring tiny amounts, evenness,
granulation, static electricity etc. The distribution of the product from the liquid state eliminates
such production problems.

This study mainly aimed at creating the basic knowledge on the effect of storage
conditions on the properties of dried egg white. The freeze-drying process was used in this
study to dry egg white because this drying process resulted in a product in a native-like state,
whereas in the spray-drying, which is usually used in food industry, the heating and atomisation
might cause some degree of denaturation in egg white proteins. It was therefore expected that
freeze-dried egg white could better show about the influence of storage conditions.

Egg whites are a lot used as a food ingredient due to their functional properties such as
gel creation and construction of objects, water-holding ability, foaming, flavour and mixing or
blending ability. Recently, instead of liquid eggs, dried egg products are being used a lot in
shop that sells cakes, pies, and foods. This is due to not only the related to vitamins, protein in
food and functional properties of dried egg products, but also more than two other advantages
which is dried egg products are less expensive and require less space for transportation and
storage; plus, at low moisture content, dried products are less easily able to be harmed or
influenced by microbial growth; and the evenness and equality and easy dosage of dried
products make them an ideal ingredient in the food industry. However, the quality of the dried
egg products with respect to physical and functional properties can be affected other factors.

OBJECTIVE

1. To perform freeze drying procedure

2. To obtain powder from raw material