Evaluation of Foam-Mat Drying Behaviour of Crab Apple (Malus Floribunda) Fruit Juice and Powder Quality

Çakmak, Hülya

doi:10.15237/gida.gd20010

Cited by 4 publications

(3 citation statements)

References 24 publications

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“…Especially the mass fraction of particles bigger than 1.5 mm had increased more than threefold. These results were in agreement with the degree of caking, since the food powders with high sugar content may rapidly absorb water and cause the powder caking by agglomeration of the particles (Jinapong et al 2008, Cakmak 2020. Besides, high moisture content of powders is associated with the increased ability of particle adherence (de Cól et al 2021).…”

Section: Powder Propertiessupporting

confidence: 79%

“…Foam-mat drying is a two-step drying process; firstly, the food material to be dried (in liquid, semi-liquid or paste form) is rigorously mixed and foamed with the addition of foaming and stabilizing agents such as; egg albumin, whey protein isolate, faba bean protein concentrate, soy bean protein isolate, methyl cellulose, carboxymethyl cellulose or commercial stabilizers (Kudra & Ratti 2006, Asokapandian et al 2016, Chaux-Gutiérrez et al 2017, Hardy & Jideani 2017, Darniadi et al 2018, Cakmak 2020, Cakmak & Ozyurt 2021a, de Cól et al 2021, Kanha et al 2022, Nunes et al 2022). In the second step, foamed material is gently transferred to a surface of a tray or platform and is dried in a tray dryer, freeze dryer or microwave dryer.…”

Section: Introductionmentioning

confidence: 99%

“…The advantages of foam-mat drying method are homogeneous heating of the food material, accelerating the moisture transfer by increased surface area with air incorporation into the foam and increasing energy efficiency of drying (Kudra & Ratti 2006, Asokapandian et al 2016, Hardy & Jideani 2017. With foam-mat drying method, the product quality is improved compared to other conventional drying methods or is preserved better by foammat drying method in terms of product yield, powder flowability, solubility, rehydration behavior, antioxidant retention, color and thus final product quality (Chaux-Gutiérrez et al 2017, Seerangurayar et al 2017, Darniadi et al 2018, Cakmak 2020, de Cól et al 2021). In addition, fruit juices or pulps with appreciable sugar content like bacaba, blueberry, cantaloupe, crab apple, date, mango or muskmelon were successfully dried by foam-mat drying (Wilson et al 2014, Asokapandian et al 2016, Hardy & Jideani 2017, Salahi et al 2017, Seerangurayar et al 2017, Darniadi et al 2018, Cakmak 2020, de Cól et al 2021.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Foam-mat Drying on Bioactive, Powder and Thermal Properties of Carrot Juice Powders

CAKMAK,

OZYURT

2023

An. Acad. Bras. Ciênc.

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Foam-mat drying is a promising method due to involvement of proteins as foaming agent which acts like a wall material wrapping around bioactives and retards their degradation. In this study, powder properties of foam-mat dried carrot juice powders including 15% egg albumen (EA) and 15% egg albumen+ 10% whey protein isolate (WPI) during 90 days of storage at room conditions were evaluated by means of physical, chemical, thermal (DSC and TGA) and microstructural (SEM) analyses. The powder flow properties (wettability, hygroscopicity, degree of caking, Carr index and Hausner ratio) have been significantly affected from the moisture uptake during storage; however, powder flow properties of 15% EA+ 10% WPI powders were found to be better than 15% EA powders as it was also confirmed by particle diameter distributions that remained the same before and after the storage period. Besides, the total antioxidant, phenolic and carotenoid contents of 15% EA+ 10% WPI carrot powder was found comparably higher than 15% EA powders due to possible encapsulating mechanism of whey proteins.In addition to delaying of physical and chemical deteriorations in powders with WPI incorporation, thermal stability of the foam-mat dried carrot juice powders was also improved in 15% EA+ 10% WPI powder.

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Section: Powder Propertiessupporting

confidence: 79%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of Foam-mat Drying on Bioactive, Powder and Thermal Properties of Carrot Juice Powders

CAKMAK,

OZYURT

2023

An. Acad. Bras. Ciênc.

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Foam-mat Drying of Carrot Juice and Thin Layer Modeling of Drying

Çakmak

Özyurt

2021

Hittite Journal of Science and Engineering

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F resh fruits and vegetables are highly perishable because of their high moisture content and should be consumed without any deterioration if only stored properly or food preservation methods such as; freezing, canning, chemical treatments, or drying are employed for increasing their shelf life [1].Drying is one of the oldest food preservation methods used because it increases the shelf-life of foodstuffs by reducing the water activity, therefore the dried products can be stored for later use. Besides, microbial activity that is causing the spoilage of the food is prevented, and at the same time, most of enzymes that is evoking chemical changes in the food cannot perform their functions due to moisture removal. Thus, dried foods can be stored for a longer period [2].Drying methods using hot air with natural or forced convection are mostly preferred for drying foods. However, since the chosen method is effective on the Article History:

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Physico-chemical, thermo-physical and energy consumption analyzes of carrot chips produced by osmotic drying method

Taşova

2023

Preprint

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In present study, effects of drying methods (continuous and intermittent) and pre-treatments (dipping into 25% salt, 25% vinegar, 25% (salt + vinegar), 10% Pyracantha coccinea and 10% Malus floribunda solutions) on drying models, effective diffusion, dimensional traits, rehydration, color, shrinkage ratio, energy consumption, thermo-physical and some drying properties of carrot slices were investigated. Among the thin-layer drying models, Wang-Sing model yielded the best and Rational 1-parameter 2 model yielded the weakest estimations. Effective diffusion values varied between 2.96–9.12x10− 9 m2 s− 1 in continuous drying method and between 2.61–5.59x10− 9 m2 s− 1 in intermittent drying method. The greatest rehydration capacities were observed in samples dipped into 25% vinegar (82.88%) and 10% Malus floribunda (82.13%) solutions. The greatest volume change (92.60%) was observed in samples dipped into 10% Pyracantha coccinea solution and dried by continuous drying method. The lowest volume change (72.92%) was observed in control samples of intermittent drying method. In terms of chroma values, the samples dried by intermittent drying after dipping into 25% salt and 25% vinegar solutions yielded the closest values to the fresh samples. As an alternative drying method in terms of chroma value, dipping into 10% Pyracantha coccinea solution could also be selected in intermittent drying method. The greatest evaporation latent heat (ELH) value (10.62 kWh) was observed in samples dipped into 25% vinegar solution and the lowest ELH value (5.63 kWh) was observed in samples dipped into 25% (salt + vinegar) solution.

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Evaluation of Foam-Mat Drying Behaviour of Crab Apple (Malus Floribunda) Fruit Juice and Powder Quality

Cited by 4 publications

References 24 publications

Effect of Foam-mat Drying on Bioactive, Powder and Thermal Properties of Carrot Juice Powders

Effect of Foam-mat Drying on Bioactive, Powder and Thermal Properties of Carrot Juice Powders

Foam-mat Drying of Carrot Juice and Thin Layer Modeling of Drying

Physico-chemical, thermo-physical and energy consumption analyzes of carrot chips produced by osmotic drying method

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