Physical and Chemical Properties of Chicken Whole Egg Flour Produced by the <scp>BRIN</scp> Double‐Drum Drier: Effect of Rotation Speeds and Steam Pressures

ABSTRACT The utilization of drying technology to augment the value of eggs is a significant advancement in the food sector, contributing to the enhancement of quality and safety in egg‐based products. Prior research indicates that factors such as drum temperature, residence time, and feed rate substantially affect the quality and characteristics of the final product. Consequently, it is essential to modify the process parameters of the drum dryer to guarantee uniform and superior production of whole chicken egg flour. This study aimed to optimize whole chicken egg flour production using a double‐drum dryer. It conducted a comprehensive analysis through four stages, ultimately determining the optimal conditions for the drum dryer: A steam pressure of 2.50 bar and a drum rotation speed of 1.00 rpm, with a desirability of 0.534. Fundamental chemical properties of the optimized whole chicken egg flour include a water content of 6.49%, protein content of 28.77%, fat content of 20.57%, carbohydrate content of 42.06%, and water activity of 0.57. The physical responses of the optimized flour were also noteworthy, with a yield of 34.26%, color intensity measures L *: 63.46, a *: 1.59, b *: 20.89, soluble time of 15.69 s, wettability of 9.07 s, hygroscopicity of −1.79, bulk density of 0.40 g/mL, tapped density of 0.47 g/mL, flowability of 0.15, cohesiveness of 1.18, and water absorption capacity of 145.06%.