Drying rate and quality attributes of foam-mat dried tomato pulp
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چکیده
منابع مشابه
Formulation and optimization of foam mat dried grape bar
A five level four factors central composite rotatable design under response surface methodology was used to optimize process conditions of the foam mat drying process i.e. egg albumen (0%-12%), methyl cellulose (0.1%-0.5%), drying bed thickness (3-7 mm) and drying temperature (55-75°C) to develop grape bar with final moisture content of 14%±1% (dry-base). Contour and response graphs were genera...
متن کاملBerry and Froscher: Foam-mat and Freeze Dried
Cold pressed peel oil was added to high quality 50°Brix commercial orange concentrate and foam-mat dried, or diluted to single strength juice and freeze-dried using different platen temperatures. Amounts of peel oil ranged from 0.026% to 0.106% for samples to be foam-mat dried, and from 0.011% to 0.109% for freeze drying. For foam-mat drying, previously de veloped standard commercial conditions...
متن کاملeffect of postharvest application of chitosan and calcium chloride on decay and quality attributes of sweet cherry
چکیده ندارد.
15 صفحه اولProduction of Green Banana Powder Using Foam-Mat Drying Method: Effects of Ovalbumin Concentration on Drying Kinetics and Physicochemical Properties of the Product
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 کاملStudies on effect of various operating parameters & foaming agents - Drying of fruits and vegetables
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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ژورنال
عنوان ژورنال: Ukrainian Food Journal
سال: 2017
ISSN: 2313-5891,2313-5891
DOI: 10.24263/2304-974x-2017-6-2-14