Results 201 to 210 of about 541,539 (240)
Protocol for the preparation of flexible material from the mycelium of wood-decay fungal strains and mechanical property investigation. [PDF]
STAR ProtocVadivel D, Dondi D.
europepmc +1 more source
Characteristics of Myrmecodiapendans Instant Powder Produced by Foam Mat Drying
Sih Yuwanti, Andreas Kurniawan
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Effect of gum Arabic concentrations on foam properties, drying kinetics and physicochemical properties of foam mat drying of cantaloupe [PDF]
Food Hydrocolloids, 2021 The effect of gum arabic (GA) concentrations (0, 5, 10, and 15%) on the foam properties, drying kinetic, and effective moisture diffusivity of foam mat drying of cantaloupe (Cucumis melo) were analysed.
Rabiha Sulaiman
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Foam Mat Drying of Alphonso Mango Pulp
Drying Technology, 2007The 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, G S V Raghavan
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, 2019Dehydration 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 +2 more
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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 +3 more
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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 +3 more
openaire +1 more source
Drying characteristics and quality of banana foam mat
Journal of Food Engineering, 2008Abstract 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 +2 more
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Foam-Mat Drying Process: Theory and Applications
2020The 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 +6 more
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Progress in Foam-Mat Drying of Orange Juice
ASME 1962 Citrus Engineering Conference, 1962Investigations 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 +5 more
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Characterization of quail egg powders obtained by liquid egg drying and foam‐mat drying
Journal of the Science of Food and Agriculture, 2023AbstractBackgroundQuail 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 +2 more
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