Abstract:Instant powder drinks are gaining popularity due to their practicality, durability, and ease of storage. As a result, fresh celery was converted into instant celery powder. The foam-mat drying technique was utilized to produce the celery powder because of its low drying temperature of 60°C and relatively fast drying process. To prevent food deterioration and enhance the characteristics of celery powder, the blanching process was employed. Tween 80 was also used to produce foam, which facilitated the foam mat d… Show more
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