Drying agricultural products consumes massive amounts of energy. The rapid depletion of
non-renewable energy sources, along with rising environmental concerns, are opening up …

The contribution of dehydration to the growing market of food powders from slurry/liquid
matrices is inevitable. To overcome the challenges posed by conventional drying …

Yacon juice powder can be used as a highly nutritious ingredient in several food
preparations. To this purpose, factors such as moisture content, density, porosity and …

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 …

Foam-mat drying has been recently welcomed as an effective technique since it lacks
deficiencies that plague conventional methods including poor water absorption and long …

In this study, foam mat drying was applied to Tommy Atkins mango. Using a multifactorial
design, the effect of soy lecithin (L) and carboxymethylcellulose (CMC) used as foam …

The present study aimed at investigating the effect of foam thickness (0.004, 0.005, 0.006 m)
on lime juice foam-mat drying at 50° C and with ovalbumin (4% concentration) as the …

Foamed fruit purees can be dried and consumed as snacks. This study compares the
characteristics of foamed raspberry puree dried via microwave-assisted freeze drying and …

Drying is one of the oldest methods of food preservation. However, this method requires
careful promotion and maintenance of the quality of the dried products. In this paper …

This research was done to optimize the influence of various egg albumin (EA)
concentrations of 2, 4, and 6% as a foaming agent and whipping times of 5, 10, and 15 …