Foam Mat Drying Process

Foam mat drying is an adaptive method for viscous sticky and heat sensitive materials 13.

Foam mat drying process.

The results of this study indicate that the foam mat drying process can be successfully used. Foam mat drying technology has been revamped and renewed attention for its added ability to process hard to dry materials to obtain products of desired properties and retain volatiles that otherwise would be lost during the drying of nonfoamed materials. High viscosity of berry puree 12. For this purpose proteins gums and emulsifiers can be used.

Process parameter study on microwave assisted foam mat drying properties of corn soaking water abstract. Foam mat drying process is an alternative method that allows the removal of water from liquid materials and pureed materials. Optimization of foam composition and physicochemical properties of fig powder. Volume 42 issue 4.

Foam mat drying process can be applied to any food materi als which can be. In order to study the microwave assisted foam mat drying properties of corn soaking water and optimize process parameters a quadratic regression orthogonal rotary method was used to analyze the influence of microwave power material weight material thickness and drying time on moisture. The use of microwave assisted drying decreases the drying time manifold. The foam mat drying process is a simple and economical alternative to spray drying and freeze drying.

Converted into a liquid or sem i liqu id. Faculty of engineering department of food engineering aydın adnan menderes university aydin turkey. The foam mat drying process requires a foaming agent to decrease surface tension between the liquid and the gaseous phase. In this drying process a liquid material is converted into foam that is stable by being whipped after adding an edible foaming agent.

Foam mat drying is the method of dehydrating for heat sensitive and viscous materials which cannot be dried by other conventional methods. In this drying process the liquid material is converted into a foam material by being whipped after adding an edible foaming agent 14. It is cost effective simple and provides high product quality. Fmd is foun d to be rapid at low tempera.

Journal of food process engineering. As foam mat drying is less expensive and. Egg white is extensively used due to its abundance in proteins which undergo conformation changes during foaming and increase the surface area exposed to drying air. Foam mat drying of fig fruit.