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...

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...

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...

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...

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...