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Influence of foam mat drying on the nutritional and technological potential of fruits - a review

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)

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Review Food Science & Technology

Foam mat drying: Recent advances on foam dynamics, mechanistic modeling and hybrid drying approach

Gaurav Kumar et al.

Summary: Drying is a common method for food preservation and foam mat drying, a mild technique for semiliquid and liquid food, has shown promising results. Foam mat drying involves converting liquid food into foam using surfactant additives and then drying it with hot air. Hybrid techniques like foam mat freeze drying and foamed spray drying have enhanced the properties of powders.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2023)

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Analysis of Foaming Properties of Mango Pulp for Foam-mat Drying: Impact of Egg Albumin Concentration and Whipping Time

Aman Kumar et al.

Journal of The Institution of Engineers (India): Series A (2022)

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Article Food Science & Technology

Foam mat drying technique in coconut milk: Effect of additives on foaming and powder properties and its economic analysis

P. P. Shameena Beegum et al.

Summary: This study explores the potential of foam mat drying technique for producing coconut milk powder. The results showed that using sodium caseinate and maltodextrin as foaming agents and carrier materials, respectively, produced powder with excellent flowability and acceptability. The economic analysis also indicated that the production venture is profitable.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)

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Article Food Science & Technology

Physicochemical and phytochemical properties of foam mat dried passion fruit (Passiflora edulis Sims) powder and comparison with fruit pulp

Duyi Samyor et al.

Summary: The study successfully developed purple passion fruit powder using the foam mat dried process, with optimized conditions identified. The phytochemical properties of the foam mat dried powder were found to be higher compared to fruit pulp, indicating foam mat drying as an effective method for producing passion fruit powder.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2021)

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Article Food Science & Technology

Prototype continuous microwave foam-mat dryer: design and fabrication

Ovais Shafiq Qadri et al.

Summary: A prototype microwave foam mat dryer with continuous operation was developed for tomato and guava drying. The combination of hot air and microwaves accelerated the drying process of foam, resulting in high-quality dried products. Performance evaluation showed excellent physicochemical properties of products dried with specific microwave power and air temperature settings.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2021)

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Article Food Science & Technology

Development of yoghurt powder using microwave-assisted foam-mat drying

Ayse Nur Yuksel

Summary: The study examined the impact of varying concentrations of egg albumin on the foam and powder characteristics of yoghurt, finding that increasing EA concentration led to enhanced foam stability and decreased foam density. Additionally, the addition of EA significantly reduced wettability and solubility times of the powder, while increasing water holding capacity.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2021)

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Article Food Science & Technology

Response Surface Approach to Optimize the Conditions of Foam Mat Drying of Plum in relation to the Physical-Chemical and Antioxidant Properties of Plum Powder

Saad A. D. Sifat et al.

Summary: The study found that both whipping time and EA concentration significantly affected foam forming characteristics, with foam expansion increasing significantly with an increase in EA concentration and whipping time, while foam density exhibited an inverse relationship. Increases in EA concentration and whipping duration both raised pH values, and reduced the browning index.

INTERNATIONAL JOURNAL OF FOOD SCIENCE (2021)

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Técnicas de secagem de frutas: uma revisão

Anny Beatriz Santana e Silva et al.

Scientific Electronic Archives (2021)

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Review Food Science & Technology

Trends in foam mat drying of foods: Special emphasis on hybrid foam mat drying technology

Ovais Shafiq Qadri et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)

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Storage stability of the phenolic compounds, color and antioxidant activity of jambolan juice powder obtained by foam mat drying

Iasnaia Maria de Carvalho Tavares et al.

FOOD RESEARCH INTERNATIONAL (2020)

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Article Biotechnology & Applied Microbiology

Cheese powder production and characterization: A foam-mat drying approach

Zeinab Izadi et al.

FOOD AND BIOPRODUCTS PROCESSING (2020)

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Article Agricultural Engineering

QUALITY OF CAGAITA POWDER BY FOAM LAYER DRYING METHOD AND DIFFERENT FOAMER AGENTS

Maisa D. Cavalcante et al.

ENGENHARIA AGRICOLA (2020)

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Article Chemistry, Applied

Effect of Persian gum and Xanthan gum on foaming properties and stability of pasteurized fresh egg white foam

Mohsen Dabestani et al.

FOOD HYDROCOLLOIDS (2019)

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Review Chemistry, Applied

Influence of treatment-induced modification of egg white proteins on foaming properties

Negar Gharbi et al.

FOOD HYDROCOLLOIDS (2019)

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Article Food Science & Technology

Optimization of the foam mat drying process for production of cocoa powder enriched with peppermint extract

Maja Benkovic et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

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Correction Food Science & Technology

Dehydration of jambolan [Syzygium cumin (L.)] juice during foam mat drying: Quantitative and qualitative changes of the phenolic compounds (vol 102, pg 32, 2017)

Iasnaia Maria de Carvalho Tavares et al.

FOOD RESEARCH INTERNATIONAL (2018)

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Article Engineering, Chemical

Microwave vacuum drying and multi-flash drying of pumpkin slices

Ricardo L. Monteiro et al.

JOURNAL OF FOOD ENGINEERING (2018)

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Review Food Science & Technology

Foam-mat drying technology: A review

Z. Hardy et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)

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Article Chemistry, Applied

Foam mat drying of Tommy Atkins mango: Effects of air temperature and concentrations of soy lecithin and carboxymethylcellulose on phenolic composition, mangiferin, and antioxidant capacity

Francine Albernaz Lobo et al.

FOOD CHEMISTRY (2017)

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Article Agronomy

FOAM-MAT DRYING KINETICS OF KEITT MANGO PULP

Mary Karlla Araujo Guimaraes et al.

REVISTA CAATINGA (2017)

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Article Food Science & Technology

Foam-Mat Drying of Muskmelon

A. Sangamithra et al.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2015)

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Article Food Science & Technology

Foam-Mat Drying of Muskmelon

A. Sangamithra et al.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2015)

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Article Food Science & Technology

Two-Stage Intermittent Microwave Coupled with Hot-Air Drying of Carrot Slices: Drying Kinetics and Physical Quality

Dandan Zhao et al.

FOOD AND BIOPROCESS TECHNOLOGY (2014)

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Article Food Science & Technology

Optimization of process parameters for foam-mat drying of papaya pulp

Palani Kandasamy et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2014)

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Article Agricultural Engineering

Characterization and hygroscopic behavior of lyophilized yellow mombin in pulp powder

Gleison S. Oliveira et al.

REVISTA BRASILEIRA DE ENGENHARIA AGRICOLA E AMBIENTAL (2014)

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Article Food Science & Technology

Physical and chemical characterization of malay red-apple (Syzygium malaccensis, (L.) Merryl & Perry) Skin and pulp

Ivanilda Maria Augusta et al.

CIENCIA E TECNOLOGIA DE ALIMENTOS (2010)

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Article Agriculture, Multidisciplinary

Dehydration of tamarind pulp through the foam-mat drying method

Adriano Sant'ana Silva et al.

CIENCIA E AGROTECNOLOGIA (2008)

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Article Engineering, Chemical

Simulation of food drying:: FEM analysis and experimental validation

Stefano Curcio et al.

JOURNAL OF FOOD ENGINEERING (2008)

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Article Chemistry, Physical

Properties of whey and egg white protein foams

CW Pernell et al.

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2002)

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