Foam-mat drying - Open Access .click

Drying Technology, 2007
The 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 +4 more
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Trends in foam mat drying of foods: Special emphasis on hybrid foam mat drying technology

Critical Reviews in Food Science and Nutrition, 2019
Dehydration 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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Foam-Mat Drying of Muskmelon

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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Foam Mat Drying of Papaya

Journal of Agricultural Engineering (India), 2014
A study was carried out to produce papaya powder using egg albumin as foaming agent and methyl cellulose as foam stabilizer under foam-mat drying technique. A foam producing unit consisting of air compressor, mixer, pressure gauge and PVC pipe line as connecting device was developed. Foams were prepared from papaya pulp by adding egg albumin (0.2%) and
null Anju Meena +5 more
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2. zero hunger
agriculture
foam mat drying

6. clean water
drying kinetics
desiccation

dehydration
freeze drying
antioxidant