Results 21 to 30 of about 968 (209)
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
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
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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
Journal of the Saudi Society of Agricultural Sciences, 2021 Red Sorghum Extract (RSE) rich in proanthocyanidins (PA) was encapsulated in Arabic gum (AG), whey protein isolate (WPI), and xanthan gum (XG) to maintain its bioactive stability and dried by foam-mat drying.
Devi Yuni Susanti +3 more
doaj +1 more source
Foam-Mat Drying Characteristics of Custard Apple Pulp [PDF]
Journal of Food and Nutrition Sciences, 2020 In the present study, foam mat drying of the custard apple pulp have been conducted by using Glycerol monostearate (GMS) (0.5%, 1.5%, 2.5%, 3.5% and 4.5%) as foaming agent and 0.5% methyl cellulose (MC) as the stabilising agent with whipping time of 2, 4, 6, 8 and 10 minutes.
Krishna Deepa, Minati Mohapatra
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Application of foam-mat drying with egg white for carrageenan: drying rate and product quality aspects. [PDF]
J Food Sci Technol, 2015 Drying is a significant step in the production of carrageenan. However, current drying process still deals with too long drying time and carrageenan quality degradation. The foam mat drying is an option to speed up drying process as well as retaining carrageenan quality.
Djaeni M +4 more
europepmc +4 more sources
Andalasian International Journal of Agricultural and Natural SciencesWhole egg powder has a longer shelf life than fresh eggs, easier to apply, and can be applied in bakery industry. This study aims to evaluate the differences in the characteristics of bread made from chicken whole egg powder dried using the oven and ...
Abdi Abdi, Tuty Anggraini, Alfi Asben
doaj +3 more sources
Horticulturae, 2022 In manufacturing food powders, foam-mat drying provides a cost-effective alternative to traditional drying methods. This study aimed to select the foaming conditions which support the subsequent drying of Magenta leaves extract.
Nguyen Minh Thuy +3 more
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Foam Mat Drying Characteristics of Mango Pulp
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.
Robin A. Wilson +3 more
openaire +2 more sources
Optimization foam mat drying of roselle (Hibiscus sabdariffa L.) extract
MATEC Web of Conferences, 2018 In this study, foaming condition of roselle was optimized using response surface methodology (RSM) and the effect of drying characteristic was investigated. Roselle extract was foamed by addition of 1-5% w/w foaming agents (ovalbumin).
Djaeni Mohammad +2 more
doaj +1 more source