Results 21 to 30 of about 16,324 (254)
Foam mat drying of tomato pulp
Bioscience Journal, 2013 The purpose of this study was to optimize the formulation of tomato pulp foam and to evaluate the drying process using the foam mat method at temperatures of 60°C and 80°C.
Regiane Victória de Barros Fernandes +5 more
doaj +1 more source
Sustainable drying techniques for liquid foods and foam mat drying
Discover FoodCutting-edge drying technologies represent a paradigm shift in the food industry, offering unique solutions to increase the efficiency, sustainability, and quality of the food drying process.
Bhavesh Khatri +5 more
doaj +2 more sources
Journal of Food Quality, 2022 In this study, production of instant beverage powder by the foam-mat drying method (foam-mat freeze- and hot-air drying) from red beetroot, quince fruit, and cinnamon extracts without and with maltodextrin (MD) (0%, 10%, 20%, and 30%) were investigated ...
Marziyeh Hajiaghaei, Akram Sharifi
doaj +1 more source
Applied Food Research, 2022 The high surface-to-volume ratio and porosity of foam during foam-mat drying shorten the drying process and improve dried powder quality. Therefore, foam-mat drying has caught the attention of researchers as an effective method in sticky, heat sensitive,
Reza Kamali +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
openaire +1 more source
Proses Pembuatan Minuman Serbuk Antioksidan Rambut Jagung dan Jahe [PDF]
, 2023 Invensi ini berhubungan dengan pembuatan minuman serbuk antioksidan rambut jagung dan jahe. Lebih khusus lagi berhubungan dengan proses pembuatan dan bahan yang digunakan untuk minuman serbuk instan rambut jagung dan jahe menggunakan metode foam-mat ...
Akhmad, Alfikri Rasyaki +6 more
core
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
Banana Powder Production via Foam Mat Drying
Advances in Agricultural and Food Research Journal, 2020 Banana puree is one of the main commercial banana products available in the market worldwide. However, like other purees, banana puree deteriorates quite rapidly and gets a chilling injury when refrigerated. Therefore, this study focused on the dehydration of banana puree using a foam mat drying (FMD) technique to prolong its shelf life.
Razali, Siti Amirah +4 more
openaire +2 more sources
Processing Cindalok Condiment Using Foam-Mat Drying Method
FoodTech: Jurnal Teknologi Pangan, 2021 This study was conducted to determine the effect of egg white on the physicochemical and sensory characteristics of grass jelly condiments, using a randomized block design (RAK) consisting of 1 factor 3 treatment levels, where the ratio of egg white and grass jelly concentrations was 50g: 500g, 75g: 500g, 100g: 500g used nine replications so that 27 ...
Alpina Evi Melianti +3 more
openaire +1 more source