Foam mat drying of food materials: A review.
A Sangamithra, SV Sivakumar Venkatachalam… - 2015 - cabidigitallibrary.org
Foam mat drying is an economical alternative to drum, spray and freeze-drying for the
production of food powders. The liquid is whipped to form stable foam, and dehydrated by …
production of food powders. The liquid is whipped to form stable foam, and dehydrated by …
Dehydrated foods: Are they microbiologically safe?
Dried foods are low water activity foods with water activity ranging from 0.03 to 0.7. They are
commonly misconstrued to be inherently safe from food borne pathogenic bacteria …
commonly misconstrued to be inherently safe from food borne pathogenic bacteria …
Comparison of blueberry powder produced via foam‐mat freeze‐drying versus spray‐drying: evaluation of foam and powder properties
BACKGROUND Blueberry juice powder was developed via foam‐mat freeze‐drying (FMFD)
and spray‐drying (SD) via addition of maltodextrin (MD) and whey protein isolate (WPI) at …
and spray‐drying (SD) via addition of maltodextrin (MD) and whey protein isolate (WPI) at …
Production of pineapple fruit (Ananas comosus) powder using foam mat drying: Effect of whipping time and egg albumen concentration
NA Shaari, R Sulaiman, RA Rahman… - Journal of Food …, 2018 - Wiley Online Library
Foam mat drying is an economical process compared to drum drying, spray drying, and
freeze drying for the production of fruit powders. The aim of this study was to determine the …
freeze drying for the production of fruit powders. The aim of this study was to determine the …
[HTML][HTML] Foam mat drying of yacon juice: Experimental analysis and computer simulation
TS Franco, CA Perussello, LSN Ellendersen… - Journal of food …, 2015 - Elsevier
The foam mat drying of yacon juice (YJ) and concentrate yacon juice (CYJ) was conducted
under various conditions of thickness of product (0.5, 1.0 and 1.5 cm) and air temperature …
under various conditions of thickness of product (0.5, 1.0 and 1.5 cm) and air temperature …
Pineapple (Ananas comosus L.) By-Products Valorization: Novel Bio Ingredients for Functional Foods
Pineapple is consumed on a large scale around the world due to its appreciated sensorial
characteristics. The industry of minimally processed pineapple produces enormous …
characteristics. The industry of minimally processed pineapple produces enormous …
Impact of foam-mat drying on plant-based foods bioactive compounds: a review
Plant-based foods are recognized by their remarkable content of bioactive compounds. In an
attempt to increase plant-based foods shelf-life, technologies like drying can be used. Foam …
attempt to increase plant-based foods shelf-life, technologies like drying can be used. Foam …
Foam-mat drying of muskmelon
Abstract The Box–Behnken design of experiments under response surface methodology
(RSM) was used to optimize the foaming process for the development of foam mat-dried …
(RSM) was used to optimize the foaming process for the development of foam mat-dried …
Optimization of process parameters for foam mat drying of black rice bran anthocyanin and comparison with spray-and freeze-dried powders
The foaming conditions and air-drying temperature for producing instant powder from black
rice bran anthocyanin extracts were studied. The conditions required for forming a foam to …
rice bran anthocyanin extracts were studied. The conditions required for forming a foam to …
Mathematical Models to Describe the Foam Mat Drying Process of Cumbeba Pulp (Tacinga inamoena) and Product Quality
AMG Diógenes, RMF de Figueirêdo, AJM Queiroz… - Foods, 2022 - mdpi.com
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 …
cumbeba pulp and the effect of drying conditions on the color and contents of ascorbic acid …