Effects of foaming agents and foam density on drying characteristics and textural property of banana foams

Thuwapanichayanan, Ratiya; Prachayawarakorn, Somkiat; Soponronnarit, Somchart

doi:10.1016/j.lwt.2012.01.030

Cited by 62 publications

(50 citation statements)

References 21 publications

(33 reference statements)

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“…This is due to the proteins that are present in the foaming agent. During whipping, the proteins become denatured at the interphase, and interact with one another to form a stable interfacial film [26]. …”

Section: Foam Expansionmentioning

confidence: 99%

Production of Nigella sativa Beverage Powder under Foam Mat Drying Using Egg Albumen as a Foaming Agent

et al. 2017

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Abstract:The aim of this study was to determine the feasibility of producing Nigella sativa powder under a foam mat drying technique. A central, composite design of experiments was used to optimize the drying condition and compare the solubility, the antioxidant and mineral content of roasted Nigella sativa, and the foam mat dried Nigella sativa powder. Foams were prepared from Nigella sativa solution by adding different concentrations of egg albumen (2.5%, 8.75%, and 15% w/w) and methyl cellulose (0, 0.5% and 1% w/w), using whipping times of 2, 5, and 8 min. The drying temperature was set at 50-70 • C, with a foam thickness of 1, 2, and 3 mm. The optimum recorded conditions for the foaming process were 15% of egg albumen concentration, 0.69% of methyl cellulose concentration, and a whipping time of 8 min. Thus, the optimum conditions for the drying process were 60 • C, with 2 mm of foam thickness. The results showed that there were significant differences in DPPH inhibition, the total phenolic content, and mineral content, whereas no significant differences were recorded in the water solubility index between the roasted Nigella sativa and the foam mat dried Nigella sativa powder.

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Section: Foam Expansionmentioning

confidence: 99%

Production of Nigella sativa Beverage Powder under Foam Mat Drying Using Egg Albumen as a Foaming Agent

et al. 2017

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“…Comparing the foam and whole pulp, there is a reduction of pH, which makes the foam more acid. Contrarily, Souza et al (2011), evaluating the effect of addition of Emustab ® on 'cupuaçu' pulp, found a trend of increase in pH, compared with the whole pulp. The model with the best fit was selected based on coefficient of determination (R²), mean square deviation (Eq.…”

Section: = − −mentioning

confidence: 99%

“…Thuwapanichayanan et al (2012), evaluating banana pulp foam-mat drying with densities of 0.3, 0.5 and 0.7 g cm -3 , observed that at the lowest density the banana pulp dried with higher efficiency and speed, which facilitated water movement from the inside to the surface of the sample, playing a fundamental role in the determination of drying kinetics and texture of the product.…”

Section: = − −mentioning

confidence: 99%

“…Therefore, based on this analysis, the time of 10 min was considered as ideal for foam beating. Beating time affects the content of volatile compounds and, the longer the beating time, the greater the losses of these compounds (Thuwapanichayanan et al, 2012). Prolonged beating time can be excessive, leading to collapse of foam structure (Raharitsifa et al, 2006).…”

Section: = − −mentioning

confidence: 99%

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Drying and characterization of myrtle pulp

Feitosa

Figueirêdo

Queiroz

et al. 2017

Rev. bras. eng. agríc. ambient.

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A B S T R A C TThe objective of this study was to develop formulations of myrtle pulp with emulsifier/ stabilizer (Emustab  and Super Liga Neutra  ) in different proportions; characterize the best foam, based on density and over-run; and determine drying kinetics at temperatures of 50, 60, 70, 80 and 90 o C and thicknesses of 0.5, 1.0 and 1.5 cm. Incorporation of 1.5% Emustab  and 0.5% Super Liga Neutra  to the myrtle pulp (F1) proved to be effective for foam-mat drying. The addition of additives influenced the physicochemical parameters of the whole myrtle pulp. The Midilli et al. model showed the best fit to the experimental data.Secagem e caracterização da polpa de murta R E S U M O Neste trabalho objetivou-se desenvolver formulações de polpa de murta adicionada de emulsificante/estabilizante (Emustab  e Super Liga Neutra  ) em proporções diferentes; caracterizar a melhor espuma, com base na densidade e over-run; e determinar as cinéticas de secagem nas temperaturas de 50, 60, 70, 80 e 90 o C e nas espessuras 0,5, 1,0 e 1,5 cm. A incorporação de 1,5% de Emustab  e 0,5% Super liga Neutra  à polpa de murta (F1) mostrou-se eficaz para a secagem em camada de espuma. A adição de aditivos influenciou nos parâmetros físico-químicos da polpa de murta integral. O modelo de Midilli et al. se destacou como o melhor ajuste aos dados experimentais.

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“…Among these, foam-mat drying is considered to be advantageous in terms of drying of the foams at lower temperature compared with other methods of drying non-foamed materials in the same dryer type [8]. Also the residence time of the product in the dryer is shorter, since there is increased surface area by incorporation of air/gas which increases exposure to heat and aids mass transfer during drying.…”

Section: Introductionmentioning

confidence: 99%

Drying rate and quality attributes of foam-mat dried tomato pulp

Olaoye¹,

Obajemihi²

2017

Ukr. food j.

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Introduction. Tomato is a short duration fruit that deteriorates easily after harvest, hence the need to process it using foam-mat drying as a technique, to produce tomato with good quality and investigate some process parameters (foaming agent and foam stabilizer concentration) that can influence drying rate and quality of the dried powder.Materials and Methods. Randomized complete block design was used with about 27 samples of tomato pulp using egg white as foaming agent at 3 levels of concentration 5%, 10% and 15% and carboxyl methyl cellulose (CMC) at 0.2%, 0.4% and 0.8% the whipping time at 3 minutes and the samples were dried in a cabinet dryer at 70 °C.Results and Discussion. The result show that the mean for samples treated with foaming agent concentration at 5%, 10% and 15% had drying rates of 19.21 g/hr, 21.53 g/hr and 20.46 g/hr, protein content of 24.66%, 24.72% and 24. 77% and vitamin C content of 1.70%, 1.44% and 1.34% respectively while those treated with CMC concentration at 0.2%, 0.4% and 0.8% had drying rates of 18.74 g/hr, 20.68 g/hr and 21.78 g/hr, protein content of 24.71%, 24.71% and 24.74% and vitamin C content of 1.43%, 1.56% and 1.49% respectively. Analysis of Variance shows that foaming agent and foam stabilizer concentration had no significant effect on drying rate at P≤0.05, but foaming agent had significant effect on protein and vitamin C contents of the sample. Analysis of Variance also shows that the interaction that exist between foaming agent and foam stabilizer had significant effect on the vitamin C and protein content of the sample but had no significant effect on the drying rate at P≤0.05. Furthermore the New Duncan Multiple Range Test (NDMRT) shows the means of protein content 24.66%, 24.72% and 24.77% at foaming agent concentration of 5%, 10% and 15% respectively.Conclusions. Foaming agent concentration is an important parameter that influences the quality attributes of foam-mat dried tomato. In order to achieve maximum retention of the vitamin C content of foam-mat dried tomato pulp, 5% concentration of the foaming agent (egg albumin) is more ideal compared with higher concentrations as this will go a long way to minimize overall cost incurred during foam-mat drying process.

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Effects of foaming agents and foam density on drying characteristics and textural property of banana foams

Cited by 62 publications

References 21 publications

Production of Nigella sativa Beverage Powder under Foam Mat Drying Using Egg Albumen as a Foaming Agent

Production of Nigella sativa Beverage Powder under Foam Mat Drying Using Egg Albumen as a Foaming Agent

Drying and characterization of myrtle pulp

Drying rate and quality attributes of foam-mat dried tomato pulp

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