Foam-mat drying technology: A review

Hardy, Zolelwa; Jideani, Victoria A.

doi:10.1080/10408398.2015.1020359

Cited by 106 publications

(87 citation statements)

References 47 publications

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“…Foam is a system that consists of dispersed and continuous phase separated by a thin film liquid layer (Hardy & Jideani, ). Gas bubbles in the foam provide porous structure and large surface area.…”

Section: Introductionmentioning

confidence: 99%

Foam mat drying of fig fruit: Optimization of foam composition and physicochemical properties of fig powder

Varhan

Elmas

Koç

2019

J Food Process Engineering

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In this study, we report an optimization study on fig foam composition and hot air/microwave‐assisted foam mat drying (FMD) at different conditions to produce fig powder. The effects of foam composition on foam stability and capacity were evaluated. The optimum ratio of fig, egg white, carboxymethyl cellulose, and maltodextrin was determined as 52.9, 28.9, 0.8, and 17.4% (wt/wt), respectively, targeting maximum foam capacity and minimum drainage volume, that is, maximum foam stability. The effects of drying methods and their conditions were investigated on the drying rate of fig foam and physicochemical properties of fig powder. Moisture content, water activity, particle and bulk properties, and hydroxymethylfurfural and total phenolic contents of FMD fig powder were analyzed to understand the effect of drying methods and conditions on the physicochemical properties of fig powder. Practical applications Although fig fruit is generally dried as a whole, the ready‐to‐eat foods in the food market are mostly in powder form. That is why the powdering fig fruit by an appropriate drying method is essential. In this study, we report the foam mat‐dried (FMD) fig fruit powder. The fig foam composition was optimized. The fig foam was dried through hot air and microwave separately. The results showed that the foam capacity and stability of the fig powder highly depend on the foam composition. Microwave drying method was found more efficient than the hot air in the sense of time. Besides, the higher foam thickness provided more hydroxymethylfurfural content in the fig powder. The drying method and conditions were found to be important to produce a high‐quality FMD fig powder.

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Section: Introductionmentioning

confidence: 99%

Foam mat drying of fig fruit: Optimization of foam composition and physicochemical properties of fig powder

Varhan

Elmas

Koç

2019

J Food Process Engineering

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“…Increase in viscosity is rather easy to implement, and for instance, possible by adding hydrocolloids (Liszka‐Skoczylas, Ptaszek, & Żmudziński, ) to the foaming agent. Normally, high‐molecular weight molecules, for example, water‐soluble biopolymers, such as stable starches, methyl cellulose, gum arabic, sodium alginate, or dextrins are used (Hardy & Jideani, ; Ratti & Kudra, ). For bacterial cultures, carbohydrates are recommended stabilizers as they can additionally protect the bacteria and enhance their viability.…”

Section: Introductionmentioning

confidence: 99%

The Concept of Microwave Foam Drying Under Vacuum: A Gentle Preservation Method for Sensitive Biological Material

Ambros

Dombrowski

Boettger

et al. 2019

Journal of Food Science

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Microwave vacuum drying as compared to conventional vacuum drying has evinced advantages regarding drying time, while comparable product characteristics were achieved when drying sensitive biological material. Due to the volumetric microwave input, a time reduction of up to 90% is possible. When drying viscous liquids, a foamed structure that remains stable during drying exhibits further advantages as the diffusion‐limited third drying step is enhanced by the porous structure. As foams not only have to be thermally resistant during microwave vacuum processing, but also withstand the vacuum, a specific process for foam drying by microwaves under low pressure conditions was developed. Foam formation and stabilization was achieved by using a synergistic mixture of proteins and carbohydrates; Lactobacillus paracasei ssp. paracasei F19 (L. paracasei) served as a model sensitive substance. Investigation of surface activity and foaming properties as a function of L. paracasei concentration revealed a significant positive contribution of the bacterial cells. It was shown that L. paracasei directly adsorbed at the air–water interface. Besides, a structuring of the liquid lamellae was assumed. Moreover, drying time was reduced to at least 50% compared to microwave vacuum drying without foaming. It was further observed that the slight loss in survival was mainly due to the relatively high moisture content and high vacuum levels at the beginning of the process. However, foaming, vacuum application, and final drying, respectively, did not affect viability of the bacterial cells. Thus, by incorporation of lactic acid bacteria into foam structures, drying can be carried out in a fraction of time, and further results in high‐product quality. Practical Application The application of continuous foam drying offers an efficient and energy‐saving alternative to the currently applied techniques for the processing of sensitive material. The process could be applied for the preservation of starter cultures and probiotics as well as in the pharmaceutical industry, when sensitive material such as therapeutic proteins is dried. This process is especially suitable for freezing‐sensitive and thermolabile substances.

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“…Foam stability depends on various parameters such as surface tension, temperature, rheological properties (surface viscosity and elasticity), liquid composition, pH, etc. Overall, the foaming ability and foam stability are related to (i) the presence of the surfactant in the liquid, (ii) the existence of dynamic conditions, (iii) high interfacial energy, and (iv) the rheological properties of materials, interfaces, and their interactions in foam films (Fruhner, Wantke, & Lunkenheimer, 1999;Hardy & Jideani, 2017;Malysa & Lunkenheimer, 2008;Vardar-Sukan, 1998;Wongsamuth & Doran, 1994).…”

Section: Introductionmentioning

confidence: 99%

Comparative Investigation of Dynamic Foam Behavior of Air–Water and CO₂–Water Systems

Bathe

Bhagat

Chaudhari

2018

J Surfact & Detergents

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The purpose of this study was to understand and compare the dynamic foam behavior of the surfactant Tween‐20 in air–water and CO2–water systems. The foam height in the CO2–water system was less than that in the air–water system, but the foam stability was better in the CO2–water system. The effect of temperature on axial dye displacement and foam bubble size was studied, where the foam generation ability of the surfactant was directly proportional to the temperature, while the foaminess was inversely proportional. The observed highest foam volume for the air–water system was 3922 ± 181 cm3 and for the CO2–water system 3195 ± 181 cm3 at 5.0 g L–1 of surfactant at air flow rate of 1 liter per minute (LPM) at 52 °C. The half‐life for the air–water and the CO2–water system was 110 and 40 s, respectively, at 5.0 g L–1 of surfactant at the air flow rate of 1 LPM and 28 °C. In wet foam, the liquid holdup range for the air–water system was 0.38–0.52% and for the CO2–water system 0.51–0.72% in the concentration range 1.0–5.0 g L–1 at 1 LPM gas flow rate.

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Foam-mat drying technology: A review

Cited by 106 publications

References 47 publications

Foam mat drying of fig fruit: Optimization of foam composition and physicochemical properties of fig powder

Foam mat drying of fig fruit: Optimization of foam composition and physicochemical properties of fig powder

The Concept of Microwave Foam Drying Under Vacuum: A Gentle Preservation Method for Sensitive Biological Material

Comparative Investigation of Dynamic Foam Behavior of Air–Water and CO₂–Water Systems

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Foam-mat drying technology: A review

Cited by 106 publications

References 47 publications

Foam mat drying of fig fruit: Optimization of foam composition and physicochemical properties of fig powder

Foam mat drying of fig fruit: Optimization of foam composition and physicochemical properties of fig powder

The Concept of Microwave Foam Drying Under Vacuum: A Gentle Preservation Method for Sensitive Biological Material

Comparative Investigation of Dynamic Foam Behavior of Air–Water and CO2–Water Systems

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Product

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Comparative Investigation of Dynamic Foam Behavior of Air–Water and CO₂–Water Systems