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Influence of foam mat drying on the nutritional and technological potential of fruits – a review
Critical Reviews in Food Science and Nutrition, 2022The 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 +2 more
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Solar-augmented foam-mat drying of fruits
Renewable Energy, 1994Abstract 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.
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Foam-Mat Drying Process of Duck Egg White
Diffusion Foundations, 2020The 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 +3 more
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Foam mat drying: Recent advances on foam dynamics, mechanistic modeling and hybrid drying approach
Critical Reviews in Food Science and Nutrition, 2022Drying 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 +3 more
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Foam-Mat Drying of Plantain and Cooking Banana (Musa spp.)
Food and Bioprocess Technology, 2010Foaming, 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
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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 +5 more
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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 +5 more
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FOAM MAT DRYING OF TOMATO JUICE
Journal of Food Processing and Preservation, 2011DATTATREYA M. KADAM, S. BALASUBRAMANIAN
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Foam mat drying: Recent advances on foam dynamics, mechanistic modeling and hybrid drying approach
Critical Reviews in Food Science and Nutrition, 2023Nitin Kumar +2 more
exaly
Drying kinetics and physicochemical properties of whey dried by foam mat drying
Journal of Food Processing and Preservation, 2020Ramon Ramos Paula +5 more
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Development of under-utilized kadam () powder using foam mat drying
LWT - Food Science and Technology, 2022Kaiser Younis +2 more
exaly