Results 11 to 20 of about 1,473 (203)
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
doaj +3 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 +2 more sources
Production of Nigella sativa Beverage Powder under Foam Mat Drying Using Egg Albumen as a Foaming Agent [PDF]
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 +2 more sources
Jurnal Teknologi Pangan, 2015 Markisa juice is a product that has a save relatively short time. One of the efforts to extend the save and simplify the transport process of markisa juice was by drying using a Foam mat drying method , thus obtained powder extract of markisa fruit ...
Mulyani T, Yulistiani dan Nopriyanti M JURNAL TEKNOLOGI PANGAN
doaj +3 more sources
FOAM-MAT DRYING KINETICS OF KEITT MANGO PULP [PDF]
Revista Caatinga, 2017 This study aimed to assess the foam-mat drying kinetics of mango pulp (cv. Keitt) adding 1% Emustab® and 1% Super Liga Neutra®, for a whipping time of 20 minutes, dried in a forced-air convection oven at different temperatures (50, 60 and 70oC) and foam ...
MARY KARLLA ARAÚJO GUIMARÃES +2 more
doaj +4 more sources
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 +2 more sources
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 +3 more sources
Drying Spirulina with Foam Mat Drying at Medium Temperature [PDF]
International Journal of Science and Engineering, 2012 Spirulina is a single cell blue green microalgae (Cyanobacteria) containing many Phytonutrients (Beta-carotene, Chlorophyl, Xanthophyl, Phyocianin) using as anti-carcinogen in food. Producing dry spirulina by quick drying process at medium temperature is
Aji Prasetyaningrum, Mohamad Djaeni
doaj +2 more sources
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 +2 more sources
Mathematical modeling of the foam-mat drying curves of guava pulp [PDF]
Revista Brasileira de Engenharia Agrícola e Ambiental, 2017 In foam-mat drying, the liquid food is foamed by the addition of a foaming agent, for example, albumin. The aim of this study was to evaluate the adjustment of mathematical models to foam mat drying curves of guava pulp.
Roberta M. G. Maciel +4 more
doaj +3 more sources