Results 21 to 30 of about 541,539 (240)
Foam mat drying characteristics of mango pulp. [PDF]
International Journal of Food Science and Nutrition Engineering, 2012 Mango is widely preferred because of its excellent flavour and nutritional quality. Mango pulp fro m Dussehri variety was foam mat d ried using 0, 3, 5, 7, and 9% egg white as foaming agent and then dried at air dry ing temperature of 65, 75 and 85 o C ...
Sonia Chadha +3 more
core +3 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
doaj +4 more sources
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
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
Applications of Foam Mat Drying in Fruit and Vegetable Processing
, 2018 Food industry recently has been performed innovative and entrepreneur projects on powdered food production under the direction of ready and fast food demand, trends in healthy nutrition and rapid changing consumer demands.
Erafşar, Fatma Kevser, Çınar, İnci
core +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
Development of yoghurt powder using microwave-assisted foam-mat drying. [PDF]
J Food Sci Technol, 2021 Yoghurt powder is widely used in industries of confectionery and baking. The production of yoghurt powder can be made by several drying methods, including freeze, spray, microwave vacuum, convective and foam-mat. In this study, the effect of varying concentrations of egg albumin (EA) on foam and powder characteristics of yoghurt were determined ...
Yüksel AN.
europepmc +3 more sources
Agritech, 2014 Lesser yam (Dioscorea esculenta) is one type of Dioscorea spp. with high inulin content. There are many factors can affect on the physicochemical characteristics and prebiotic activity of inulin, one of this factor is drying method.
Sri Winarti +3 more
doaj +1 more source
Foam-mat convective drying of kiwiberry (Actinidia arguta) pulp
Czech Journal of Food Sciences, 2022 The purpose of this work has been to determine the optimal conditions for the processing of kiwiberry fruit pulp based on the relevant thickness of the layer and air temperature, that will target the maximal reduction of drying time and minimal energy consumption. The research was designed to use the response surface methodology (RSM).
Radosław Bogusz +4 more
openaire +2 more sources
Optimization of Process Parameters for Foam-Mat Drying of Peaches [PDF]
International Journal of Fruit Science, 2020 Peach (Prunus persica) is a highly perishable fruit with short shelf-life and susceptible to mechanical damage during harvest and post-harvest operations such as sorting, processing, packaging, and transport. Therefore, converting peaches into dehydrated products will not only reduce their post-harvest losses but also retain their nutritional and ...
Arshdeep Singh Brar +5 more
openaire +1 more source