Drying is one of the oldest and most widely used methods for food preservation. It reduces
the availability of moisture and inhibits microbial and enzymatic spoilage in food products …

Foam‐mat drying characteristics of wild ripe banana [Musa balbisiana (BB)] pulp on the
attributes of the product were investigated. The effects of pulp concentration (PC), skim milk …

Betalains were microencapsulated by fluidized bed drying of a beetroot juice foam made
with different concentrations of egg albumin and using the suspension of foam-covered balls …

Blends combine advantageous characteristics of each species, resulting in products with
different flavors and nutritional substances. Moreover, transforming them into powder …

Radio frequency (RF) drying is a rapid dehydration technique that reduces water activity and
extends the shelf life of agricultural products. In this study, the drying characteristics of jujube …

Foam-mat drying of Indian black-berry pulp (Syzygium cumini L.) was carried out using
different foaming aids, to determine the effects of concentration of maltodextrin (MD), soy …

This study aimed to analyze the influence of operational parameters (foaming agent
concentration, agitation time, and drying temperature) on the characteristics of the final …

This study aimed to improve the foam mat drying (FMD) process of cornelian cherry pulp.
Response surface methodology (RSM) and artificial neural networks (ANN) were employed …

Desirable conditions for foaming, drying kinetics, and characteristics of black soldier fly
larvae (BSFL) powders were studied. Pre-pupal BSFL was fractionated under wet …

The objective of the research was to study the drying of trapiá pulp with the addition of drying
aids, determining the drying kinetics and thermodynamic properties of the samples …