Results 1 to 10 of about 854 (111)

Mathematical Models to Describe the Foam Mat Drying Process of Cumbeba Pulp (Tacinga inamoena) and Product Quality [PDF]

Foods, 2022
The present study investigated the mathematical modeling foam-mat drying kinetics of cumbeba pulp and the effect of drying conditions on the color and contents of ascorbic acid, flavonoids, and phenolic compounds of the powder pulps obtained.
Adelino de Melo Guimarães Diógenes, Rossana Maria Feitosa de Figueirêdo, Alexandre José de Melo Queiroz, João Paulo de Lima Ferreira, Wilton Pereira da Silva, Josivanda Palmeira Gomes, Francislaine Suelia dos Santos, Deise Souza de Castro, Marcela Nobre de Oliveira, Dyego da Costa Santos, Romário Oliveira de Andrade, Ana Raquel Carmo de Lima   +11 more
doaj   +2 more sources

Applicability of Foam Mat Drying Process for Production of Instant Cocoa Powder Enriched with Lavender Extract [PDF]

Food Technology and Biotechnology, 2019
The foam mat drying process is a simple and economical alternative to spray and freeze drying. It is considerably cheaper due to rapid drying at low temperatures, preservation of nutritional quality and easy reconstitution. Basic principle of the process
Ana Maria Buljat, Tamara Jurina, Ana Jurinjak Tušek, Davor Valinger, Jasenka Gajdoš Kljusurić, Maja Benković   +5 more
doaj   +2 more sources

Change of bioactive properties, spectral reflectance, and color characteristics of European cranberry (Viburnum opulus L.) juice as affected by foam mat drying technique [PDF]

Scientific Reports
The European cranberry bush, known for its health benefits, can only be consumed through fermentation. This study aimed to develop a fruit leather made from European cranberry bush using quince seed gel and the foam drying method.
Seda Günaydın, Necati Çetin, Cevdet Sağlam, Kevser Karaman   +3 more
doaj   +2 more sources

Impact of foam-mat drying conditions of “Gấc” aril on drying rate and bioactive compounds: Optimization by novel statistical approaches [PDF]

Food Chemistry: X
This study was conducted to optimize the foam-mat drying conditions to maximize quality [β-carotene and total polyphenol content (TPC)] and drying rate of “Gấc” aril powder by using two novel statistical techniques as Response Surface Methodology (RSM ...
Nguyen Minh Thuy, Vo Quoc Tien, Tran Ngoc Giau, Hong Van Hao, Vo Quang Minh, Ngo Van Tai   +5 more
doaj   +2 more sources

Functional Properties of High-Pressure Assisted Enzymatic Tamarind Kernel Protein Hydrolysate and Foam-Mat Powder Characteristics as Affected by HPMC Concentration and Drying Temperature [PDF]

Foods
The functional properties of high-pressure processing (HPP)-assisted protein hydrolysate from tamarind kernel powder (TKP-HD) and the physicochemical characteristics of its foam-mat powder were studied. TKP-HD consisted of more non-polar than polar amino
Warangkana Sompongse, Thanavuth Vutthidech, Worawan Hongviangjan   +2 more
doaj   +2 more sources

Application of Carboxymethyl Cellulose and Glycerol Monostearate as Binder Agents for Protein Powder Production from Honey Bee Brood Using Foam-Mat Drying Technique [PDF]

Foods
This study investigates the development of protein powder from honey bee drone broods using foam-mat drying, a scalable method suitable for community enterprises, as well as the preservation of bee broods as a food ingredient. Initially, honey bee broods
Supakit Chaipoot, Rewat Phongphisutthinant, Pairote Wiriyacharee, Gochakorn Kanthakat, Worachai Wongwatcharayothin, Chalermkwan Somjai, Khanchai Danmek, Bajaree Chuttong   +7 more
doaj   +2 more sources

Optimization of the foam-mat drying process to develop high-quality tomato powder: A response surface methodology approach [PDF]

Heliyon
This research aimed to estimate the optimum formulation of process parameters in making tomato powder with optimal physicochemical properties using foam-mat drying. The egg albumin (EA) concentration (1–5%), carboxymethyl cellulose (CMC) concentration (1–
Mohammad Afzal Hossain, Tanvir Ahmed, Jannatul Ferdaus, Wahidu Zzaman   +3 more
doaj   +2 more sources

Physicochemical Properties of Red Beetroot and Quince Fruit Extracts Instant Beverage Powder: Effect of Drying Method and Maltodextrin Concentration

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

Numerical simulation and experimental investigation of foam-mat drying for producing banana powder as influenced by foam thickness

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, Saeed Dadashi, Jalal Dehghannya, Hossein Ghaffari   +3 more
doaj   +1 more source

Foam-mat Drying of Carrot Juice and Thin Layer Modeling of Drying

Hittite Journal of Science and Engineering, 2021
Drying of fruit and vegetables are critical step of processing which can be very destructive for nutrients and especially for bioactive compounds. However, novel drying methods like foam-mat drying helps to decrease the drying period and exposure to ...
Vasfiye Hazal Özyurt, Hülya Çakmak
doaj   +1 more source