Development of under-utilized kadam (Neolamarkia cadamba) powder using foam mat drying

In this study the effect of foam thickness (2, 4, 6 mm), drying temperature (50, 60, 70 degrees C), ovalbumin con-centration (5, 10, 15%) and water dilution (50, 75, 100%) on foam mat drying of kadam fruit pulp was observed. The average drying rate increased significantly on increasing the foam thickness and the drying temperature. On increasing the ovalbumin concentration from 5% to 10%, the average drying rate increased by 45.57% and on further increasing from 10% to 15% the average drying rate increased by 43.47%. Addition of water to the fruit pulp increased the foam porosity which enhanced the average drying rate. The addition of egg albumin decreased the browning of foam mat dried kadam powder. The water dilution had no significant effect on the color change during the foam mat drying of the kadam pulp. The effective moisture diffusivity (Deff) during the drying was in the range of 2.98 x108 to 2.54 x107 m2/min. The Deff increased significantly on increasing the water dilution as well as with the increase in the egg albumin concentration.

Automated summary

The study showed that increasing foam thickness, drying temperature, and ovalbumin concentration significantly increased the drying rate of kadam fruit pulp foam mat, while water dilution increased the drying rate and addition of protein reduced color change.