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...

ABSTRACT Acerola and jambolan are fruits with several bioactive compounds of phenolic origin a product made these two raw materials appears to be food high antioxidant nutraceutical potential. Therefore, this study aimed evaluate the foam mat drying mixed pulp acerola. Mixed formulations, containing 1.0% albumin 0.5% xanthan gum (F1), carboxymethylcellulose (F2) guar (F3), were dehydrated at 50...

The effect of gum arabic (GA) concentrations (0, 5, 10, and 15%) on the foam properties, drying kinetic, effective moisture diffusivity mat cantaloupe (Cucumis melo) were analysed. Results showed that puree with 10% GA has better density, expansion, stability. Page model fits behavior different at a constant temperature 55 °C. content dried powder was ranged from 3.29 to 4.64%. flowability sign...