Mathematical modeling of whey foam mat drying

This study aimed to fit mathematical models whey foam drying processes in different air temperature conditions, determine the effective diffusion coefficient and obtain activation energy. For formation, 5.0% Emustab® was added serum mass subjected stirring a domestic shaker for 15 min. After, it spread onto trays form thin layer of about 1 cm which conditions were: 40, 45, 50, 55 60 °C, 5.6 m s-1 60%. The Logarithm Midilli describe kinetics drying; increased with elevation energy 50.84 kJ mol-1.