Results 11 to 20 of about 968 (209)
Drying of Foods with Foam mat Drying Method
Turkish Journal of Agriculture: Food Science and Technology, 2017 The foam mat drying is one of drying methods applied to produce powdered food in the food industry. Foam mat drying, which is better than other methods of drying in terms of drying time and cost, is used to convert powder form of various foods such as ...
Emine Varhan, Mehmet Koç
doaj +2 more sources
Mathematical modeling of whey foam mat drying [PDF]
Revista Ceres, 2021 This study aimed to fit mathematical models to whey foam drying processes in different air temperature conditions, to determine the effective diffusion coefficient and to obtain the activation energy.
Fernanda Machado Baptestini +5 more
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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
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Developing mango powders by foam mat drying technology. [PDF]
Food Sci Nutr, 2023 AbstractUsing mango purée from overripe mangoes to produce powders helped to solve agricultural product stagnation. The research investigates the effect of thickening additives, convection drying, and heat pump drying on bioactive compounds such as total phenolic content (TPC), total flavonoid content (TFC), color, and solubility of the final product ...
Tran NTY +7 more
europepmc +3 more sources
Foam mat drying of tomato pulp
Bioscience Journal, 2013 The purpose of this study was to optimize the formulation of tomato pulp foam and to evaluate the drying process using the foam mat method at temperatures of 60°C and 80°C.
Regiane Victória de Barros Fernandes +5 more
doaj +1 more source
Optimization of Mulberry Extract Foam-Mat Drying Process Parameters. [PDF]
Molecules, 2022 Mulberry powder was created from the extract using a foam-mat drying process. The studies aimed to evaluate the effects of egg albumin, carboxymethyl cellulose (CMC), digestion-resistant maltodextrin (DRM) contents, and whipping time (5 to 15 min) on the foam properties.
Thuy NM +5 more
europepmc +4 more sources
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
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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 +2 more
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Mathematical modeling of the foam-mat drying curves of guava pulp [PDF]
Revista Brasileira de Engenharia Agrícola e Ambiental, 2017 In foam-mat drying, the liquid food is foamed by the addition of a foaming agent, for example, albumin. The aim of this study was to evaluate the adjustment of mathematical models to foam mat drying curves of guava pulp.
Roberta M. G. Maciel +4 more
doaj +3 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 +3 more
europepmc +4 more sources