Results 31 to 40 of about 968 (209)
Beverages, 2017 The aim of this study was to determine the feasibility of producing Nigella sativa powder under a foam mat drying technique. A central, composite design of experiments was used to optimize the drying condition and compare the solubility, the antioxidant ...
Norhazirah Affandi +3 more
doaj +1 more source
Drying of sugarcane in foam mat and physicochemical characterization of the product [PDF]
Brazilian Journal of Food Research, 2016 The drying foam mat is one of the alternative techniques to drying of liquid foods. The objective of the research was to study the drying kinetics for foam mat sugarcane juice and characterize chemical-physical dehydrated product. For foaming was used the combination of additives Emustab®, Super Liga Neutra® and Calcium Carbonate.
Gutto Monzelle Rios Marques +2 more
openaire +1 more source
Applications of foam-mat drying for milk and milk products: an innovative preservation technique
Journal of Future FoodsThe demand for traditional dairy products in the form of ready to eat with extended shelf life has increased steadily, and to prepare them, minimum moisture has to be maintained by the application of different drying technologies. These technologies have
Dnyaneshwar Devrao Patange +2 more
doaj +1 more source
Effects of foam mat-drying condition on physicochemical and antioxidant properties of instant Physalis angulata L. enriched with Moringa oleifera L. extract [PDF]
Anais da Academia Brasileira de CiênciasFood drying is still a crucial step in the food manufacturing process for food preservation, and the foam-mat drying method can be utilized to further enhance food preservation. This study aims to develop an instant L.
AJENG WIDHANTI +6 more
doaj +1 more source
Preparation of Papaya Powder under Foam-Mat Drying Technique using Egg Albumin as Foaming Agent
International Journal of Bio-Resource and Stress Management, 2023 Foam-mat drying of papaya pulp using egg albumin as foaming agent was investigated. The egg albumin was incorporated into papaya pulp at 5, 10, 15 and 20% (w/w) and whipped for 5, 10, 15 and 20 min in room temperature.
P. Kandasamy +3 more
doaj
Czech Journal of Food Sciences, 2022 In the present study, the foam mat drying technique was used to dry pasta sauce based on tomato to become powder. The effect of different egg white concentrations (3, 6, and 9%) and whipping time (2 min and 5 min) on the foam properties of pasta sauce ...
Nok Afifah +9 more
doaj +1 more source
Konjac glucomannan as a foam stabilizer in polyherbal drink powder via foam mat drying [PDF]
Food and Feed ResearchThe polyherbal drink contains polyphenol compounds that have many health benefits. The water extract of polyherbal drinks in the liquid phase has a short shelf life.
Hamad Alwani +3 more
doaj +1 more source
Advanced Engineering Materials, EarlyView.This review highlights advances in lightweight, lead‐free polymer nanocomposites for diagnostic X‐ray shielding. By linking filler chemistry, dispersion, architecture, and photon interaction mechanisms, it establishes structure–performance relationships guiding material design.
Aklilu G. Messele +2 more
wiley +1 more source
Research in Agricultural EngineeringThe study aimed to optimise foam-mat drying parameters for producing purple-fleshed sweet potato (PFSP) powder. Egg albumin (EA) (5-15%), xanthan gum (XG) (0.1-0.5%), and drying temperature (50-70 °C) were used as independent variables for optimisation ...
Chi Dung Nguyen +4 more
doaj +1 more source
Experimental Characterization of Mycelium‐Based Composites Under Multiple Loading Conditions
Advanced Engineering Materials, EarlyView.This study examines the mechanical response of mycelium‐based composites under compression, shear, and tension using mechanical testing and imaging methods. The comparison between unpressed and hot‐pressed specimens shows that hot pressing is associated with higher compression and shear stiffnesses.
Shaghayegh Elahi +5 more
wiley +1 more source