The assessment of various properties of a novel celery pulp powder manufactured using foam mat drying

Abstract

In this research, the effect of temperature and foam thicknesses on the characteristics of a novel powder manufactured from celery pulp using foam mat drying was investigated. We studied water dispersibility, hygroscopicity, density, color, microstructure, and glass transition temperature (Tg) of the powder, besides analyzing its drying kinetic using 10 various models. With increasing drying temperature from 50 to 70°C and decreasing thickness from 8 to 4 mm, both dispersibility and hygroscopicity increased (from 78.4 to 84.8% and from 2.95 to 6.29%, respectively). A rise was also seen in Tg with increasing foam thickness, due to direct relationship between moisture content and thickness. Wang and Singh and Jena and Das models (R2 ≥ 0.975) could describe the drying behavior of the foams for all drying processes. Hence, the best conditions for foam mat drying of celery pulp were known to be the foam thickness of 4 mm and drying temperature of 70°C. Novelty impact statement The novelty of this work lies in the successful manufacture and development of a novel celery pulp using foam mat drying and the investigation of the effect of temperature and foam thicknesses on its characteristics. Wang and Singh and Jena and Das models were selected as the best models to describe drying behaviors. The powder manufactured during this study can potentially be used in numerous food products such as beverages, smoothies, confectioneries, snacks, ice cream, desserts, bakery products, pasta, soups, and salads, for improving their nutritional properties.