Results 221 to 230 of about 16,324 (254)

Development of carrot top powders using foam mat drying

Journal of Food Processing and Preservation, 2022
Carrot tops are under-exploited greens despite having high nutritional value. The effect of ovalbumin and Emustab® concentration and whipping time on foam characteristics was evaluated, and 10% (w/w) of Emustab® and 10 min of whipping was selected for use.
Gabriela Nunes, Bruna S. Nascimento, Renata A. B. Lima‐Corrêa   +2 more
openaire   +2 more sources

Foam-Mat Drying Process of Duck Egg White

Diffusion Foundations, 2020
The 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, J. de Assis Cavalcante, N. Alves Costa, A.G. Barbosa de Lima   +3 more
openaire   +1 more source

Foam-Mat Drying Process: Theory and Applications

2020
The 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, A. G. Barbosa de Lima, J. de Assis Cavalcante, N. A. Costa, C. C. de Souza, A. K. F. de Abreu, A. P. T. Rocha   +6 more
openaire   +1 more source

Drying characteristics and quality of banana foam mat

Journal of Food Engineering, 2008
Abstract 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, Somkiat Prachayawarakorn, Somchart Soponronnarit   +2 more
openaire   +1 more source

Foam mat drying: Recent advances on foam dynamics, mechanistic modeling and hybrid drying approach

Critical Reviews in Food Science and Nutrition, 2022
Drying 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, Nitin Kumar, Pramod K. Prabhakar, Anand Kishore   +3 more
openaire   +2 more sources

Characterization of quail egg powders obtained by liquid egg drying and foam‐mat drying

Journal of the Science of Food and Agriculture, 2023
AbstractBackgroundQuail 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, Marta Fernanda Zotarelli, Marieli de Lima   +2 more
openaire   +2 more sources

Solar-augmented foam-mat drying of fruits

Renewable Energy, 1994
Abstract 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.
openaire   +1 more source

Progress in Foam-Mat Drying of Orange Juice

ASME 1962 Citrus Engineering Conference, 1962
Investigations 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, J. H. Tatum, C. J. Wagner, O. W. Bissett, Robert P. Graham, Arthur I. Morgan   +5 more
openaire   +1 more source

Foam-Mat Drying of Plantain and Cooking Banana (Musa spp.)

Food and Bioprocess Technology, 2010
Foaming, 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
openaire   +1 more source

FOAM MAT DRYING OF TOMATO JUICE

Journal of Food Processing and Preservation, 2011
DATTATREYA M. KADAM, S. BALASUBRAMANIAN
openaire   +1 more source