Results 181 to 190 of about 968 (209)

Foam mat drying: Recent advances on foam dynamics, mechanistic modeling and hybrid drying approach

Critical Reviews in Food Science and Nutrition, 2022
Drying is one of the oldest and most widely used methods for food preservation. It reduces the availability of moisture and inhibits microbial and enzymatic spoilage in food products. Foam mat drying is a mild drying technique used for semiliquid and liquid foodstuff. It is useful for heat-sensitive and sticky liquid food products.
Gaurav Kumar, Nitin Kumar, Pramod K. Prabhakar, Anand Kishore   +3 more
openaire   +2 more sources

Foam-Mat Drying Process of Duck Egg White

Diffusion Foundations, 2020
The foam-mat dryingprocessof egg white, developed in the food industry, promotes a porous product, brittle and easy to grind. The powderedegg white has a good rehydration properties, safer consumption and storage conditions than fresh product, keeping the high level of proteins and vitamins contained in the egg.
E. Rodrigues Mangueira, J. de Assis Cavalcante, N. Alves Costa, A.G. Barbosa de Lima   +3 more
openaire   +1 more source

Foam-Mat Drying of Plantain and Cooking Banana (Musa spp.)

Food and Bioprocess Technology, 2010
Foaming, reconstitution, and sensory attributes of foam-mat-dried plantain and cooking banana were investigated. Plantain and cooking banana pastes mixed with different concentrations (0.005%, 0.01%, 0.015%, and 0.02%) of glyceryl monostearate (GMS) were whipped, and the resulting foams were air dried at 60°C, 70°C, and 80°C.
Kolawole O. Falade, Joy O. Okocha
openaire   +1 more source

APPLICATIONS OF FOAM MAT DRYING IN FRUIT AND VEGETABLE PROCESSING

2018
Gıda endüstrisi son yıllarda hazır ve kolay tüketilebilir gıda talebi, sağlıklı beslenme trendi ve sürekli değişen tüketici istekleri doğrultusunda toz hazır gıda üretiminde yenilikçi çalışmalar ve girişimci projeler gerçekleştirmiştir. Toz hazır gıda üretilmesinde kullanılan kurutma teknikleri arasında köpük kurutma tekniği giderek artan bir önem ...
Çınar, İnci, Erafşar, Fatma Kevser
openaire   +1 more source

FOAM MAT DRYING OF TOMATO JUICE

Journal of Food Processing and Preservation, 2011
DATTATREYA M. KADAM, S. BALASUBRAMANIAN
openaire   +1 more source

Optimizing the foam-mat drying of red dragon fruit: Effect of drying temperatures and foaming agentsOptimizing the foam-mat drying of red dragon fruit: Effect of drying temperatures and foaming agents

International Journal of Chemical and Biochemical Sciences
Foam-mat drying is an economical method compared to other drying methods commonly used today, especially convenient for products with high viscosity and difficult to dry in food powder production. In this study, the red-flesh dragon fruit foam drying study was arranged according to the Box-Behnken design with 18 treatments and 6 center point ...
Nguyen Minh Thuy, Le Huynh Nhu, Tran Ngoc Giau, Hong Van Hao, Nguyen Van Thanh, Ngo Van Tai   +5 more
openaire   +1 more source

Effect of gum Arabic concentrations on foam properties, drying kinetics and physicochemical properties of foam mat drying of cantaloupe

Food Hydrocolloids, 2021
Rabiha Sulaiman
exaly  

Foam Mat Drying of Food Materials: A Review

Journal of Food Processing and Preservation, 2014
Sangamithra A, Sivakumar Venkatachalam, Swamy Gabriela John, Kannan Kuppuswamy   +3 more
openaire   +1 more source

Drying kinetics and physicochemical properties of whey dried by foam mat drying

Journal of Food Processing and Preservation, 2020
Ramon Ramos Paula, Wallaf Costa Vimercati, Cintia da Silva Araújo, Leandro Levate Macedo, Luciano José Quintão Teixeira, Sérgio Henriques Saraiva   +5 more
openaire   +1 more source

Foam mat drying: Recent advances on foam dynamics, mechanistic modeling and hybrid drying approach

Critical Reviews in Food Science and Nutrition, 2023
Gaurav Kumar, Nitin Kumar, Pramod K Prabhakar   +2 more
exaly