Results 171 to 180 of about 968 (209)

Foam Mat Drying of Alphonso Mango Pulp

Drying Technology, 2007
The foam mat drying of Alphonso mango pulp using various food foaming agents, namely soy protein (0.25, 0.5, 1.0, and 1.5%) with methyl cellulose (0.5%), glycerol mono stearate (0.5, 1.0, 2.0 and 3.0%), and egg albumen (2.5, 5.0, 10 and 15%) with methyl cellulose (0.5%), was studied.
P Rajkumar, R Kailappan
exaly   +2 more sources

Trends in foam mat drying of foods: Special emphasis on hybrid foam mat drying technology

Critical Reviews in Food Science and Nutrition, 2019
Dehydration of foods is not simply a preservation technique in the present era, rather an important food processing operation which has many benefits in addition to enhancement of shelf life of foods. There are various methods of drying foods and most of them are unique in their own way. Liquid foods can be dried in many ways and foam mat drying is one
Ovais Shafiq, Qadri, Abhaya Kumar, Srivastava, Basharat, Yousuf   +2 more
openaire   +2 more sources

Foam-Mat Drying of Muskmelon

International Journal of Food Engineering, 2015
Abstract The Box–Behnken design of experiments under response surface methodology (RSM) was used to optimize the foaming process for the development of foam mat-dried muskmelon powder. The independent variables were the concentration of egg albumen (EA), carboxymethyl cellulose (CMC) and whipping time (WT).
A. Sangamithra, V. Sivakumar, K. Kannan, Swamy Gabriela John   +3 more
openaire   +1 more source

Foam Mat Drying of Papaya

Journal of Agricultural Engineering (India), 2014
A study was carried out to produce papaya powder using egg albumin as foaming agent and methyl cellulose as foam stabilizer under foam-mat drying technique. A foam producing unit consisting of air compressor, mixer, pressure gauge and PVC pipe line as connecting device was developed. Foams were prepared from papaya pulp by adding egg albumin (0.2%) and
null Anju Meena, null Pravin Jawake, null S.K.Jain, null V.D.Mudgal, null M.A. Saloda, null K.C. Sharma   +5 more
openaire   +1 more source

Drying characteristics and quality of banana foam mat

Journal of Food Engineering, 2008
Abstract The combination of foaming and drying is an alternative method to produce crisp banana chips. The influences of whipping time and egg albumen concentration on the foam density were studied. The influences of foam density, drying temperature and egg albumen concentration on the drying characteristics and qualities of the final products in ...
Ratiya Thuwapanichayanan, Somkiat Prachayawarakorn, Somchart Soponronnarit   +2 more
openaire   +1 more source

Characterization of quail egg powders obtained by liquid egg drying and foam‐mat drying

Journal of the Science of Food and Agriculture, 2023
AbstractBackgroundQuail eggs have nutritional, therapeutic, and functional potential but are still not widely consumed globally. Their availability in powder form can contribute to expanding their consumption worldwide. However, drying can significantly affect their properties.
Camila Alves Moreira, Marta Fernanda Zotarelli, Marieli de Lima   +2 more
openaire   +2 more sources

Influence of foam mat drying on the nutritional and technological potential of fruits – a review

Critical Reviews in Food Science and Nutrition, 2022
The consumption of fruits and vegetables is strongly encouraged in the nutritional recommendations presented in national and international guidelines, which strongly advise the intake of these elements as part of a healthy diet. However, this type of food matrix has a low post-harvest durability, making it necessary to apply techniques that extend its ...
Carlos Eduardo de Faria Cardoso, Francine Albernaz Teixeira Fonseca Lobo, Anderson Junger Teodoro   +2 more
openaire   +2 more sources

Foam-Mat Drying Process: Theory and Applications

2020
The duck egg is an ideal product to increase human nutrition because it has a large amount of protein and vitamins. This chapter focuses on the foam-mat drying technique applied to duck egg white and yolk. The aim is to obtain powder of these materials after drying.
E. R. Mangueira, A. G. Barbosa de Lima, J. de Assis Cavalcante, N. A. Costa, C. C. de Souza, A. K. F. de Abreu, A. P. T. Rocha   +6 more
openaire   +1 more source

Progress in Foam-Mat Drying of Orange Juice

ASME 1962 Citrus Engineering Conference, 1962
Investigations have been undertaken at the U. S. Fruit and Vegetable Products Laboratory at Winter Haven on the application of the foam-mat drying process to orange juice. An experimental drier has been built and is being used to test various methods of preparation of powder and to investigate the properties of the products.
M. K. Veldhuis, J. H. Tatum, C. J. Wagner, O. W. Bissett, Robert P. Graham, Arthur I. Morgan   +5 more
openaire   +1 more source

Solar-augmented foam-mat drying of fruits

Renewable Energy, 1994
Abstract The foam-mat drying technique is used to dry fruit syrups into powder. Literature has indicated that solar energy has not yet been used in this field. Thus, it is the object of the present work to dry the foamed syrups of different fruits in a solar energy augmented drying unit.
openaire   +1 more source