Dehydration of foods is not simply a preservation technique in the present era, rather an
important food processing operation which has many benefits in addition to enhancement of …

Beetroot (Beta vulgaris) is normally used as natural food colorants in food industry. The
objectives of this research are (1) to determine the effect of types (egg albumen and fish …

Drying is removing a large portion of the water contained in a product in order to
considerably reduce the reactions which leads to deterioration of the products. In less …

The effect of concentration of soy protein isolate (SPI), carboxymethyl cellulose (CMC) and
whipping time on foaming properties of muskmelon pulp was investigated. Box–B ehnken …

This study was performed to optimize the papaya pulp foaming process and determine the
effect of drying conditions on the drying kinetics and the quality of the obtained powder …

This handbook provides a comprehensive overview of the processes and technologies in
drying of vegetables and vegetable products. The Handbook of Drying of Vegetables and …

The study explores the potential of foam mat drying technique on coconut milk. Preliminary
standardization showed the efficiency of sodium caseinate as a foaming agent and …

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 …

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 …

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 …