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, Fabiana Queiroz, Diego Alvarenga Botrel, Vitangela Vieira Rocha, Carla Ferreira de Lima, Vívian Raquel de Souza   +5 more
doaj   +1 more source

Sustainable drying techniques for liquid foods and foam mat drying

Discover Food
Cutting-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, Hamid, Rafeeya Shams, Kshirod Kumar Dash, Ayaz Mukarram Shaikh, Kovács Béla   +5 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 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, Giannastitie, Dini, Husna, Afifa, Manshur, Hanif Alamuddin, Mazwan, M. Zul, Naufal, Achmad, Wahyudi, Vritta Amroini   +6 more
core  

PENGARUH FOAMING PADA PENGERINGAN INULIN UMBI GEMBILI (Dioscorea esculenta) TERHADAP KARAKTERISTIK FISIKO-KIMIA DAN AKTIVITAS PREBIOTIK

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, Eni Harmayani, Yustinus Marsono, Yudi Pranoto   +3 more
doaj   +1 more source

Foam-mat drying in the encapsulation of red sorghum extract: Effects of xanthan gum addition on foam properties and drying kinetics

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, Wahyudi Budi Sediawan, Mohammad Fahrurrozi, Muslikhin Hidayat   +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, Mohd Nor, Mohd Zuhair, Anuar, Mohd Shamsul, Shamsudin, Rosnah, Wan Mohamad, Wan Anwar Fahmi   +4 more
openaire   +2 more sources

Effect of beating process to soda anthraquinone pulp of oil palm male flower spikes fibre [PDF]

, 2015
This study was carried out to investigate the effect of beating process to the characteristics of pulp and paper produced from oil palm oil male flower spikes (OPMFS). OPMFS pulp was prepared according to chemical Soda-AQ pulping process.
Adnan, S., Amir Shah, M.S.S., Esa, M.F., Ibrahim, M.H.I., Main, N.M., Masrol, S.R., Othman, M.H.   +6 more
core   +1 more source