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
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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 +11 more
doaj +2 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
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 +5 more
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Drying of Foods with Foam mat Drying Method
Turkish Journal of Agriculture: Food Science and Technology, 2017 The foam mat drying is one of drying methods applied to produce powdered food in the food industry. Foam mat drying, which is better than other methods of drying in terms of drying time and cost, is used to convert powder form of various foods such as ...
Emine Varhan, Mehmet Koç
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Foaming properties of custard apple pulp and mathematical modelling of foam mat drying. [PDF]
J Food Sci Technol, 2020 Foaming of custard apple pulp was carried out using foaming agent and stabilizer for drying of pulp in thin layers. The effect of parameters was studied and optimization was performed using response surface methodology. The concentration of egg albumen (0-20%, w/w) as foaming agent with methyl cellulose (0.0-0.50%, w/w) as stabilizer were added for ...
Khodifad BC, Kumar N.
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
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
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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 ReportsThe 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 +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: XThis 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 +5 more
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