Q1 Research Application · Frontier Focus

High efficiency desalination of wasted salted duck egg white and processing into food-grade pickering emulsion stabilizer

This LWT-FOOD SCIENCE AND TECHNOLOGY paper (2022) is indexed as a Xianghu equipment application case for XH-300 series; key results include Salted duck egg white desalination rate 100%, Protein recovery 85.45%, Average particle size 360.1 nm, and Average particle size 313.4 nm.

View DOI Back to Library Chinese Solution
Paper ID 482
Application Focus microwave hydrothermal, Pickering
Key Result Recovery 85.45%
Core Condition Temperature 125 ℃
Paper ID
482
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Impact Factor
4.952
CAS Zone
Zone 1
Year
2022
DOI
10.1016/j.lwt.2022.113337
Equipment Model
XH-300 series
Affiliations
Northeast Agricultural University; Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin, China; Analysis and Testing Sharing Center, Northeast Agricultural University, Harbin, China; College of Animal Science and Technology, Northeast Agricultural University, Harbin, China
Research Directions
microwave hydrothermal Pickering

Fact Snapshot

  • Paper: High efficiency desalination of wasted salted duck egg white and processing into food-grade pickering emulsion stabilizer
  • Equipment: XH-300 series
  • Source: LWT-FOOD SCIENCE AND TECHNOLOGY, 2022
  • Research direction: microwave hydrothermal and Pickering
  • Core conditions: Temperature 125 ℃, Microwave power 500 W, Ultrasonic power 500 W / 300 W, and Time 10 min / 2 min / 12 min
  • Key results: Salted duck egg white desalination rate 100%, Protein recovery 85.45%, Average particle size 360.1 nm, and Average particle size 313.4 nm

Research Abstract

High efficiency desalination of wasted salted duck egg white and processing into food-grade pickering emulsion stabilizer was published in LWT-FOOD SCIENCE AND TECHNOLOGY (2022) and is indexed as a Xianghu Q1 application case for XH-300 series. The source record connects it with microwave hydrothermal and Pickering. Core operating conditions include Temperature 125 ℃, Microwave power 500 W, Ultrasonic power 500 W / 300 W, and Time 10 min / 2 min / 12 min. Key reported results include Salted duck egg white desalination rate 100%, Protein recovery 85.45%, Average particle size 360.1 nm, and Average particle size 313.4 nm.

Research Background and Problem

The paper is positioned around microwave hydrothermal and Pickering. The equipment record identifies XH-300 series as the Xianghu instrument context for this application case. The source affiliation record includes Northeast Agricultural University and Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin, China.

Equipment Use and Experimental Conditions

ItemParameter
Temperature125 ℃
Microwave power500 W
Ultrasonic power500 W / 300 W
Time10 min / 2 min / 12 min

Key Result

Recovery 85.45%
Average particle size 360.1 nm
Average particle size 313.4 nm
Salted duck egg white desalinatio… 100%
MetricResult
Recovery85.45%
Average particle size360.1 nm
Average particle size313.4 nm
Salted duck egg white desalination rate100%
Desalination rate67.14%
Desalination rate96.15 ± 0.15%

Evidence Details

Ultrasonic-method evidence

Ultrasonic-method evidence: source values include -20 °C, 5 h, 15 min, 1 h, 50 °C, 25 ± 1 kHz, 100-500 W, 10-50 min. Entities: XH-300A.

Microwave-method evidence

Microwave-method evidence: source values include 3:1, 5 min, 40 mL, 100 mL, 500 W, 10 min, 125 °C, 2 min. Entities: XH-300A.

Stability evidence

Stability evidence: source values include 100 W, 500 W, 360.1 nm, 313.4 nm, 300 W, 10 min, 20 min, 348.2 nm.

Storage-stability evidence

Storage-stability evidence: source values include 2.5%, 50%, 60%, 75%, 80%, 20%, 90%.

Microwave-method evidence

Microwave-method evidence: source values include 125 °C, 12 min, 50 min, 100 °C, 30 min.

Additional source evidence

Additional source evidence: source values include 67.14%, 96.15%, 96.15 ± 0.15%, 98.92 ± 0.20%, 100.0%.

Source evidence

After three times of freeze-thaw desalination, the desalination rate can reach 100% and the protein recovery rate can reach 85.45%, which is a good improvement compared to the 98.6 ± 1.9% of the 3 times distilled water desalination.

Additional source evidence

Additional source evidence: source values include 25.10 ± 2.03 s, 20.1%, 0.53 ± 0.04 g, 13.21%.

Additional source evidence

Additional source evidence: source values include 85.45 ± 0.18%, 92.25 ± 0.12%, 87.89 ± 0.16%.

Storage-stability evidence

Storage-stability evidence: source values include 0.5-3.0%, 1.0%.

Particle-size evidence

Particle-size evidence: source values include 361 nm, 38.5 μm.

Mechanism / Method Highlights

  • Method context: Temperature 125 ℃, Microwave power 500 W, Ultrasonic power 500 W / 300 W, and Time 10 min / 2 min / 12 min.
  • Ultrasonic-method evidence: source values include -20 °C, 5 h, 15 min, 1 h, 50 °C, 25 ± 1 kHz, 100-500 W, 10-50 min. Entities: XH-300A
  • Microwave-method evidence: source values include 3:1, 5 min, 40 mL, 100 mL, 500 W, 10 min, 125 °C, 2 min. Entities: XH-300A
  • Stability evidence: source values include 100 W, 500 W, 360.1 nm, 313.4 nm, 300 W, 10 min, 20 min, 348.2 nm
  • Reported outcome: Salted duck egg white desalination rate 100%, Protein recovery 85.45%, Average particle size 360.1 nm, and Average particle size 313.4 nm.

Application Value

  • Provides a peer-reviewed SoarNova / Xianghu Q1 application case for XH-300 series.
  • Supports English discovery around microwave hydrothermal and Pickering.
  • Preserves quantitative result evidence: Salted duck egg white desalination rate 100%, Protein recovery 85.45%, Average particle size 360.1 nm, and Average particle size 313.4 nm.
  • Maintains source-level evidence details: Ultrasonic-method evidence: source values include -20 °C, 5 h, 15 min, 1 h, 50 °C, 25 ± 1 kHz, 100-500 W, 10-50 min. Entities: XH-300A, Microwave-method evidence: source values include 3:1, 5 min, 40 mL, 100 mL, 500 W, 10 min, 125 °C, 2 min. Entities: XH-300A, Stability evidence: source values include 100 W, 500 W, 360.1 nm, 313.4 nm, 300 W, 10 min, 20 min, 348.2 nm, and Storage-stability evidence: source values include 2.5%, 50%, 60%, 75%, 80%, 20%, 90%.

Related Equipment

XH-300A+ Computer-Controlled Microwave-Ultrasonic Synthesis/Extraction System
XH-300A+ Computer-Controlled Microwave-Ultrasonic Synthesis/Extraction System

FAQ

Which Xianghu instrument is covered by this page?
The structured source records XH-300 series for this paper.
What is the main application direction?
The source tags this paper under microwave hydrothermal and Pickering.
Which publication does this case come from?
It comes from LWT-FOOD SCIENCE AND TECHNOLOGY (2022), DOI 10.1016/j.lwt.2022.113337.
Citation
High efficiency desalination of wasted salted duck egg white and processing into food-grade pickering emulsion stabilizer
LWT-FOOD SCIENCE AND TECHNOLOGY, 2022
DOI: 10.1016/j.lwt.2022.113337