Foam Mat Drying Of Tomato Juice

Grape juice maria et al 2019 lime juice dehghannya et al 2018 beetroot ng and.

Foam mat drying of tomato juice.

Foam properties of mixed vegetable juice phytochemical and antimicrobial properties of powder were analyzed. Therefore foam mat drying is commonly applied for the preparation of fruit and vegetable powders of e g. Kadam and balasubramanian 2011 reported the same results in the drying of tomato juice using the foam mat method. Akintoye and oguntunde 1991 reported similar results regarding the effects of gds on the dried soybean milk in the foam mat method.

As the drying temperature increased the drying time decreased significantly at all temperatures. Mixed vegetable bitter gourd tomato and cucumber juice powder was produced by foam mat drying method by varying foaming agent concentration and drying temperature. It has to be processed into shelf stable products for its availability in the off season. After drying the resulted dry powder was removed from the metallic tray and pulverized.

Experiments were carried out to optimize the process parameters for production of papaya powder using foam mat drying. Samples were prepared using tomato juice 4 brix total soluble solids incorporating egg albumin as foaming agent 0 5 10 15 and 20 w w. The vitamin c content of the puree was decreased by 80 during foam mat drying and this. The juice that s in the foam has been oxidised so the nutrition in it has started to degrade.

Experiments were carried out to determine the effect of drying air temperature and foaming agent egg albumin for production of tomato powder using foam mat drying. This drying rate compares favourably with earlier studies of the foam mat drying of citrus concentrate. You don t have to do this though. The present study was undertaken with an objective to see the influence of different drying air temperatures 65 75 and 85 c and different foaming agents carboxy methyl cellulose milk and egg white on the biochemical properties of foam mat dried tomato powder.

The foam mat drying of yacon juice yj and concentrate yacon juice cyj was conducted under various conditions of thickness of product 0 5 1 0 and 1 5 cm and air temperature 50 60 and 70 c. Foam mat drying is a beneficial process for tomato juice preservation in the form of powder 12 foam mat drying involves heat treatment which can have some detrimental effect on the physicochemical content of tomato. Papaya pulp was foamed by incorporating methyl cellulose 0 25 0 5 0 75 and 1 w w glycerol mono stearate 1 2 3 and 4 w w and egg white 5 10 15 and 20 w w as foaming agents.