The aim of this review is to discuss the applications of microwave heating to separation and
purification processes in chemical engineering from the perspective of its three unique …

Sweet potatoes (SPs) are a versatile tuberous crop used as subsistence and cash crop in
raw and processed forms. The major issue with SPs is post-harvest losses, which result in …

This study mainly aimed to analyse the energy requirement, consumption and efficiency
during foam-mat drying of mango in a convective hot-air drier. Modelling thin-layer drying …

Interactions among multi-component food matrices play a key role in modulating the foam
properties. In this study, foams containing mixtures of sodium alginate (ALG; 0.5, 1.0, and …

In this study, the effects of egg white (1, 2 and 3 g/100 g) and methylcellulose (1, 1.5 and 2
g/100 g) were investigated on the density and drainage volume of sour cherry foam. Then …

Foam-mat drying has been recently welcomed as an effective technique since it lacks
deficiencies that plague conventional methods including poor water absorption and long …

Herein, white cheese powder was produced using a foam mat drying method. Foaming
conditions namely amount of white cheese (40, 50 and 60% w/w), whey protein concentrate …

This study was carried out to investigate the impact of different drying air temperatures (45,
60, 75, and 90° C) on the physico-chemical and microstructural properties of foam-mat-dried …

In this study, production of instant beverage powder by the foam‐mat drying method (foam‐
mat freeze‐and hot‐air drying) from red beetroot, quince fruit, and cinnamon extracts without …

The present study aimed at investigating the effect of foam thickness (0.004, 0.005, 0.006 m)
on lime juice foam-mat drying at 50° C and with ovalbumin (4% concentration) as the …