Drying of Onion Paste to Develop Powders by Foam-Mat Drying Process using Egg Albumin as Foaming Agent
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چکیده
منابع مشابه
Production of Nigella sativa Beverage Powder under Foam Mat Drying Using Egg Albumen as a Foaming Agent
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 optimize the drying condition and compare the solubility, the antioxidant and mineral content of roasted Nigella sativa, and the foam mat dried Nigella sativa powder. Foams were prepared from Nigella sativa solution b...
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Foam-mat drying is an alternative method which enables the removal of water from high-sugar content juices and purees that are difficult to dry. The aim of this study was to investigate the effect of different foam-mat drying methods on some physical properties and aroma of apple puree powder. Apple puree was foamed with the addition of foaming agents. Foamed puree was dried as a layer using di...
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The foam mat drying is a good way of dehydrating liquids foods in short times. Due to the porous structure of the foamed materials, mass transfer is enhanced leading to shorter dehydration times. This technique can be successfully employed for drying a variety of fruit juice concentration and pulps. The dried powders have good reconstitution characteristics. These studies are particularly appli...
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Background and Objectives: Drying, one of the traditional food preservation technique, is a complex process defined as a simultaneous heat and mass transfer steps under transient conditions, which leads to significant changes in physicochemical properties of the foodstuffs. The objective of the present study was to assess effects of ovalbumin concentration (as a foaming agent) at three levels o...
متن کاملCrack Propagation Speed in the Drying Process of Paste
We investigated crack propagation in the drying process of a thin layer of calcium carbonate (CaCO3) paste experimentally. Cracks are induced by uniform desiccation from the top surface of a layer at the approximately same water content for various drying conditions. We found that the crack speed is a nonlinear increasing function of the drying rate at the cracking time although the tensile str...
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ژورنال
عنوان ژورنال: Pakistan Journal of Agricultural Research
سال: 2021
ISSN: 0251-0480
DOI: 10.17582/journal.pjar/2021/34.2.431.437