Abstract
The present work aims to optimize the foaming conditions for tomato juice using three level Box-Behnken Experimental Design of Response surface Methodology. In the following study three process parameters namely concentration of egg albumin (EA) as foaming agent, Carboxy methyl cellulose (CMC) as foam stabilizer and whipping time (WT) was optimized. The levels for various input variables were EA: 5% - 15%, CMC: 0.10% - 0.60% & WT: 3 - 7 min. The responses measured were expansion volume (EV), foam density (FD) and drainage volume (DV) which are an indication of foaming ability and foam stability. The predicted levels of responses as generated by software were EV: 91.49%, FD: 0.558 g/cc & DV: 10 ml, which on validation was found closer to experimental value.
Highlights
Tomato is relished by humans all over the world in one form or the other
The responses measured were expansion volume (EV), foam density (FD) and drainage volume (DV) which is an indication of foaming ability and foam stability
A number of factors are responsible for generating stable foam like foaming agents, foam stabilizers, whipping time, method of incorporation of air etc
Summary
Tomato is relished by humans all over the world in one form or the other. Apart from its aesthetic appeal, it has lot of nutritive value which adds on to its popularity. The present study aims to optimize the foaming conditions of tomato juice using Response Surface Methodology (RSM) which can be successfully dried by the process of foam mat drying. This optimization method can help in determining the favorable conditions for stable foam which doesn’t collapse during consecutive operations of batch drying, which would help in gaining economic advantages to the industries with increased production and a high quality product
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