Foam mat drying: Recent advances on foam dynamics, mechanistic modeling and hybrid drying approach
Drying is one of the oldest and most widely used methods for food preservation. It reduces
the availability of moisture and inhibits microbial and enzymatic spoilage in food products …
the availability of moisture and inhibits microbial and enzymatic spoilage in food products …
Optimization of continuous and intermittent microwave extraction of pectin from banana peels
Continuous and intermittent microwave-assisted extractions were used to extract pectin from
banana peels. Extraction parameters which were employed in the continuous process were …
banana peels. Extraction parameters which were employed in the continuous process were …
Optimization of solvent-free microwave assisted extraction of essential oil from Cinnamomum camphora leaves
Z Liu, B Deng, S Li, Z Zou - Industrial Crops and Products, 2018 - Elsevier
Essential oils extraction from Cinnamomum camphora leaves was performed using the
solvent-free microwave assisted extraction (SFME) method and the optimal conditions were …
solvent-free microwave assisted extraction (SFME) method and the optimal conditions were …
Influence of foam mat drying on the nutritional and technological potential of fruits–a review
CEF Cardoso, FATF Lobo… - Critical Reviews in Food …, 2024 - Taylor & Francis
The consumption of fruits and vegetables is strongly encouraged in the nutritional
recommendations presented in national and international guidelines, which strongly advise …
recommendations presented in national and international guidelines, which strongly advise …
Optimization of foaming properties and foam mat drying of muskmelon using soy protein
The effect of concentration of soy protein isolate (SPI), carboxymethyl cellulose (CMC) and
whip** time on foaming properties of muskmelon pulp was investigated. Box–B ehnken …
whip** time on foaming properties of muskmelon pulp was investigated. Box–B ehnken …
Effect of gum Arabic concentrations on foam properties, drying kinetics and physicochemical properties of foam mat drying of cantaloupe
The effect of gum arabic (GA) concentrations (0, 5, 10, and 15%) on the foam properties,
drying kinetic, and effective moisture diffusivity of foam mat drying of cantaloupe (Cucumis …
drying kinetic, and effective moisture diffusivity of foam mat drying of cantaloupe (Cucumis …
Effect of hydrocolloid addition and microwave-assisted freeze drying on the characteristics of foamed raspberry puree
Foamed fruit purees can be dried and consumed as snacks. This study compares the
characteristics of foamed raspberry puree dried via microwave-assisted freeze drying and …
characteristics of foamed raspberry puree dried via microwave-assisted freeze drying and …
[HTML][HTML] Artificial intelligence optimization for producing high quality foam-mat dried tomato powder and its application in nutritional soup
The present work aims to investigate the effect of foam-mat drying on drying rate and
lycopene content of tomato powder using a three-level Box-Behnken experimental design of …
lycopene content of tomato powder using a three-level Box-Behnken experimental design of …
Optimization of process parameters for foam-mat drying of peaches
Peach (Prunus persica) is a highly perishable fruit with short shelf-life and susceptible to
mechanical damage during harvest and post-harvest operations such as sorting …
mechanical damage during harvest and post-harvest operations such as sorting …
Impact of hydrocolloid addition and microwave processing condition on drying behavior of foamed raspberry puree
M Ozcelik, S Ambros, A Heigl, E Dachmann… - Journal of Food …, 2019 - Elsevier
In this study, foamed raspberry puree was dried by microwave-assisted freeze drying
(MWFD). The combined use of microwaves and a foamed structure was intended to …
(MWFD). The combined use of microwaves and a foamed structure was intended to …