Effect of Foaming Conditions on Foam Properties and Drying Behavior of Powder from Magenta (Peristropheroxburghiana) Leaves Extracts
نویسندگان
چکیده
In manufacturing food powders, foam-mat drying provides a cost-effective alternative to traditional methods. This study aimed select the foaming conditions which support subsequent of Magenta leaves extract. initial stage, concentrations egg albumin (5 15%) as agent, xanthan gum foam stabilizer (0.1 0.5%), and whipping time (2 8 min) were designed. Multiple regression analysis was applied analyze relationship between dependent variables (Foam expansion volume density) three independent an indicator capacity stability. The multiple response optimization optimize density expansion. optimum (0.25 g/mL) (298.12%) obtained at concentrations, 12.21%, 0.24%, 5.8 min, respectively, indicating stable structure. Experimental moisture loss data are fitted for five selected models. mathematical models compared according statistical parameters, such coefficient determination (R2), chi-square (χ2), root mean square error (RMSE). Among tested with experimental data, Page model could be describe process magenta highest value R2 (99.54%), lowest χ2 (0.0007), RMSE (0.0253) observed air temperature 60 °C. effect on diffusion is described by Arrhenius equation activation energy 100.21 kJ/mol. Effective values ranged from 2.27 × 10−10 6.71 m2/s increased. anthocyanin changes powder compared. results showed that quality sample when dried
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ژورنال
عنوان ژورنال: Horticulturae
سال: 2022
ISSN: ['2311-7524']
DOI: https://doi.org/10.3390/horticulturae8060546