Results 11 to 20 of about 16,324 (254)

Foam-mat drying technology: A review

Critical Reviews in Food Science and Nutrition, 2017
This article reviews various aspects of foam-mat drying such as foam-mat drying processing technique, main additives used for foam-mat drying, foam-mat drying of liquid and solid foods, quality characteristics of foam-mat dried foods, and economic and technical benefits for employing foam-mat drying.
Hardy, Zolelwa, Jideani, Victoria A
openaire   +4 more sources

Optimization foam mat drying of roselle (Hibiscus sabdariffa L.) extract [PDF]

MATEC Web of Conferences, 2018
In this study, foaming condition of roselle was optimized using response surface methodology (RSM) and the effect of drying characteristic was investigated. Roselle extract was foamed by addition of 1-5% w/w foaming agents (ovalbumin).
Djaeni Mohammad, Utari Febiani Dwi, Arifin Uma Fadzilia   +2 more
doaj   +2 more sources

Functional Properties of High-Pressure Assisted Enzymatic Tamarind Kernel Protein Hydrolysate and Foam-Mat Powder Characteristics as Affected by HPMC Concentration and Drying Temperature [PDF]

Foods
The functional properties of high-pressure processing (HPP)-assisted protein hydrolysate from tamarind kernel powder (TKP-HD) and the physicochemical characteristics of its foam-mat powder were studied. TKP-HD consisted of more non-polar than polar amino
Warangkana Sompongse, Thanavuth Vutthidech, Worawan Hongviangjan   +2 more
doaj   +2 more sources

Optimization of process parameters for foam-mat drying of papaya pulp. [PDF]

J Food Sci Technol, 2014
Experiments were carried out to optimize the process parameters for production of papaya powder using foam-mat drying. Papaya pulp was foamed by incorporating methyl cellulose (0.25, 0.5, 0.75 and 1 %, w/w), glycerol-mono-stearate (1, 2, 3 and 4 %, w/w) and egg white (5, 10, 15 and 20 %, w/w) as foaming agents. The maximum stable foam formation was 72,
Kandasamy P, Varadharaju N, Kalemullah S, Maladhi D.   +3 more
europepmc   +4 more sources

FOAM-MAT DRYING KINETICS OF KEITT MANGO PULP [PDF]

Revista Caatinga, 2017
This study aimed to assess the foam-mat drying kinetics of mango pulp (cv. Keitt) adding 1% Emustab® and 1% Super Liga Neutra®, for a whipping time of 20 minutes, dried in a forced-air convection oven at different temperatures (50, 60 and 70oC) and foam ...
MARY KARLLA ARAÚJO GUIMARÃES, ROSSANA MARIA FEITOSA DE FIGUEIRÊDO, ALEXANDRE JOSÉ DE MELO QUEIROZ   +2 more
doaj   +4 more sources

Application of Carboxymethyl Cellulose and Glycerol Monostearate as Binder Agents for Protein Powder Production from Honey Bee Brood Using Foam-Mat Drying Technique [PDF]

Foods
This study investigates the development of protein powder from honey bee drone broods using foam-mat drying, a scalable method suitable for community enterprises, as well as the preservation of bee broods as a food ingredient. Initially, honey bee broods
Supakit Chaipoot, Rewat Phongphisutthinant, Pairote Wiriyacharee, Gochakorn Kanthakat, Worachai Wongwatcharayothin, Chalermkwan Somjai, Khanchai Danmek, Bajaree Chuttong   +7 more
doaj   +2 more sources

Drying Spirulina with Foam Mat Drying at Medium Temperature

International Journal of Science and Engineering, 2012
Spirulina is a single cell blue green microalgae (Cyanobacteria) containing many Phytonutrients (Beta-carotene, Chlorophyl, Xanthophyl, Phyocianin) using as anti-carcinogen in food. Producing dry spirulina by quick drying process at medium temperature is
Aji Prasetyaningrum, Mohamad Djaeni
doaj   +3 more sources

Optimization of the foam-mat drying process to develop high-quality tomato powder: A response surface methodology approach [PDF]

Heliyon
This research aimed to estimate the optimum formulation of process parameters in making tomato powder with optimal physicochemical properties using foam-mat drying. The egg albumin (EA) concentration (1–5%), carboxymethyl cellulose (CMC) concentration (1–
Mohammad Afzal Hossain, Tanvir Ahmed, Jannatul Ferdaus, Wahidu Zzaman   +3 more
doaj   +2 more sources

PEMBUATAN BUBUK SARI BUAH MARKISA DENGAN METODE “Foam-Mat Drying” (The Making Markisa Juice Powder using Foam Mat Drying Method)

Jurnal Teknologi Pangan, 2015
Markisa juice is a product that has a save relatively short time. One of the efforts to extend the save and simplify the transport process of markisa juice was by drying using a Foam mat drying method , thus obtained powder extract of markisa fruit ...
Mulyani T, Yulistiani dan Nopriyanti M JURNAL TEKNOLOGI PANGAN
doaj   +2 more sources

Optimization of Process Parameters for Foam-Mat Drying of Peaches [PDF]

International Journal of Fruit Science, 2020
Peach (Prunus persica) is a highly perishable fruit with short shelf-life and susceptible to mechanical damage during harvest and post-harvest operations such as sorting, processing, packaging, and transport. Therefore, converting peaches into dehydrated products will not only reduce their post-harvest losses but also retain their nutritional and ...
Arshdeep Singh Brar, Prabhjot Kaur, Gaganjyot Kaur, Jayasankar Subramanian, Deepak Kumar, Ashutosh Singh   +5 more
openaire   +3 more sources