This study mainly aimed to analyse the energy requirement, consumption and efficiency
during foam-mat drying of mango in a convective hot-air drier. Modelling thin-layer drying …

Featured Application Consumers are becoming more conscious of how their eating habits
influence their health, and they are more inclined to incorporate fruits and vegetables into …

Currently, there is a growing market demand for dehydrated green mango powder for the
development of value-added products. Preservation of green mangoes through drying is a …

The objective of this work was to study the effect of foaming parameters on the physical and
phytochemical properties of tomato powder. A central composite rotatable design of …

The objective of this work was to study the effect of soy protein isolate concentration (0.5–
9%) and whipping time (1–8 min) on foam characteristics, physicochemical and functional …

The effect of addition of whey protein isolate (WPI; 0%, 5%, 7.5% and 10%) and carboxy
methyl cellulose (CMC; 0%, 0.25%, 0.5% and 0.75%) was studied for its foaming properties …

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 …

Recently, the preservation of fruits and vegetables by foam-mat drying becomes popular as
its simple and low cost, minimum drying time and thermal degradation, the efficiency of …

The aim of this study was to evaluate the effect of the drying adjuvants maltodextrin, gum
Arabic and albumin on the physical and physicochemical characteristics of freeze-dried …

The purpose of this work has been to determine the optimal conditions for the processing of
kiwiberry fruit pulp based on the relevant thickness of the layer and air temperature, that will …