INFLUENCE OF ALBUMIN ON GUAVA PULP POWDER OBTAINED BY FOAM-MAT DRYING

Characteristics of selected functional properties of apple powders obtained by the foam-mat drying method

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...

Influence of Spray Drying Technology on the Physical and Nutritional Properties of Guava Powder

Production 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...

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...

Production of Grape Juice Powder Obtained by Freeze- drying after Concentration by Reverse Osmosis

This study aimed to evaluate the freeze-drying process for obtaining grape juice powder by reverse osmosis using 50% grape juice pre-concentrated (28.5 °Brix) and 50% hydrocolloids (37.5% maltodextrin and 12.5% arabic gum). The morphology of the glassy food showed the absence of crystalline structure, which was the amorphous wall that protected the contents of the powder. The samples were store...