Foam mat drying of banana juice: varieties of ripe banana analysis and egg albumen foam

Noordia, Anna; Mustar, Yetty Septiani; Kusnanik, Nining Widyah

doi:10.1590/fst.24918

Cited by 8 publications

(5 citation statements)

References 11 publications

(11 reference statements)

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“…Franco et al (2015) found a similar conclusion in his research of the influence of process factors on yacon foam mat drying kinetics (Smallanthus sonchifolius),Noordia et al (2020) also arrive on the same conclusion in his research on foam mat drying of banana juice.…”

supporting

confidence: 64%

Quality Evaluation of Foam Dried Watermelon Flakes

Isa

Olalusi

OLUFUNMİLAYO

2022

Turkish Journal of Agricultural Engineering Research

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Watermelon is mostly eaten in fresh form due to its high moisture content which is responsible for its deterioration within a short time. Foam-mat drying of watermelon was carried out using a mechanical dryer. In the foam mat drying experiments, 10% egg albumen and 2% carboxyl methylcellulose were used as the foaming agent and stabilizing agent, respectively. Thin layer drying was carried out in the mechanical dryer under temperatures of 60 and 70C. Some nutritional qualities and chemical compositions of the watermelon were determined before and after drying. The result of the phytochemical properties revealed that the watermelon flakes have a high value of flavonoid content of 1.18±0.02 and 1.09±0.00 mg 100 g-1 with low terpenoid contents of 0.10±0.00 and 0.11±0.00 mg 100 g-1 for the sample dried using 60 and 70C respectively. High ferric ion reducing antioxidant power (FRAP) value of 38.73±0.90 and 41.25±0.90 mg g-1 with low lycopene value of 0.312±0.00 and 0.323±0.01 mg g-1 was observed for the antioxidant properties of watermelon dried at 60 and 70⁰C. The vitamin content shows that the flakes are highly rich in vitamin C (46.26±0.03 and 47.35±0.02 mg g-1 for 60 and 70C, respectively) and had a low vitamin B1 content (0.15±0.01 and 0.13±0.00 mg g-1 for drying temperature of 60 and 70C, respectively). Therefore, the results of the foam-dried watermelon flakes showed that the qualities of the watermelon were preserved during drying and safe for consumption.

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supporting

confidence: 64%

Quality Evaluation of Foam Dried Watermelon Flakes

Isa

Olalusi

OLUFUNMİLAYO

2022

Turkish Journal of Agricultural Engineering Research

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“…Chen et al (2019) recently reported that protein formerly embedded the more hydrophobic groups, which may help to increase water absorption. The increase in surface area due to foaming; more contact between powder and water may take place, resulting enhancement of WSI and WAI was observed in banana powder (Naknaen et al, 2016;Noordia, Mustar, & Kusnanik, 2020). Therefore, the produced banana powder might be used as an ingredient to develop bakery and confectionery, liquid and semiliquid products, and so forth.…”

Section: Water Solubility Index and Water Absorption Indexmentioning

confidence: 99%

Foaming and foam mat drying characteristics of ripe banana [Musa balbisiana (BB)] pulp

Watharkar

Chakraborty

Srivastav

et al. 2021

J Food Process Engineering

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Foam-mat drying characteristics of wild ripe banana [Musa balbisiana (BB)] pulp on the attributes of the product were investigated. The effects of pulp concentration (PC), skim milk powder (SMP) and whipping time (WT) on foaming characteristics such as foam density, drainage volume and foam expansion were studied. The obtained optimum condition for the foaming process was 9.62 Brix of PC, 8.18% of SMP, and 145.54 s of WT. The hot air drying of banana foam was carried out at 50-70 C; the drying rate and moisture diffusivity (3.9-5.9 Â 10 À10 m 2 /s) increased with drying temperature. The physico-chemical properties of banana foam powder such as moisture content, water activity, bulk density, and Carr index decreased with an increase in drying temperature, whereas hygroscopicity, water solubility index, and water absorption index increased. The dried samples were moderately bright in color and had a porous microstructure. The present study is expected to be useful in the preparation of banana powder. Practical ApplicationsFoam-mat drying technology is a pragmatic method to dry fruit juices and pulps. The concept behind the foam-mat drying is an increase in the surface area of material to be dried. The process depends on the material property of pulp/juice and the use of the additives to create a foam structure and ensuring its stability during the phase of drying to offer granular products having low bulk density.

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“…Eggs have other applications beyond human consumption. For example, foam mat drying with egg albumen foam was applied in drying ripe bananas into flour (Noordia et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

A novel process to separate the eggshell membranes and eggshells via flash evaporation

et al. 2022

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Eggshell membrane is a kind of cheap, abundant resources with great potential utilization value. A variety of active ingredients in it can be used as raw materials for medicine, light industry and other industries. At present, soluble protein, collagen, keratin, sialic acid, hyaluronic acid and antimicrobial protein have been successfully extracted from eggshell membrane and exploited in various fields. This study aimed to separate the eggshell membrane for fully exploiting the potential utilization value of the eggshell, and reduce the amount of waste discharged, which is conducive to protecting the ecological environment on which we depend. In order to reduce energy consumption of eggshell membrane separation, separate eggshell membranes from eggshells by flash evaporation was investigated. The flash separation conditions were optimized considering three independent variables at three different levels by response surface methodology. The results showed that the processing parameters of separating eggshell membranes and eggshells with flash evaporation were 1.0 Mpa pressure, 45% moisture content, and 5 mm eggshells' particle size. Under these conditions, the separation rate was 69.16%. Therefore, flash separation can be a promising approach for separating eggshells and eggshell membranes.

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Foam mat drying of banana juice: varieties of ripe banana analysis and egg albumen foam

Cited by 8 publications

References 11 publications

Quality Evaluation of Foam Dried Watermelon Flakes

Quality Evaluation of Foam Dried Watermelon Flakes

Foaming and foam mat drying characteristics of ripe banana [Musa balbisiana (BB)] pulp

A novel process to separate the eggshell membranes and eggshells via flash evaporation

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