Effective Moisture Diffusivity Research Articles

Drying kinetic, thermodynamic and quality analyses of infrared drying of truffle slices.

Kinetic and thermodynamic parameters are the most important part for making a suitable tool for drying agricultural products. Moreover, calculation of the energy required for the drying of product, the properties of the rehydration ratio, the food appearance changes, and the evaluation of the microstructure of food are crucial. Since the thermodynamic properties of truffle slices have not yet been reported, this study aims to establish a mathematical model to describe drying process of agriculture product, evaluate the effective moisture diffusion coefficient (Deff), determining the activation energy (Ea) to elucidate the thermodynamic characteristics, measure color characteristics, and rehydration ratio (RR) during the drying process of truffle slices. Truffle slices were dried in an infrared (IR) dryer at four temperatures of 50-80°C and two thicknesses of 0.5 and 1cm. The best model to describe the drying process of truffle slices was Midilli etal.'s model. The value of Deff, SEC, and RR were in the range of 3.06 × 10-8 to 2.48 × 10-7 m2/s, 79.68-191.271kWh/kg, and 5.99-7.49, respectively. The Deff of truffle slices increased with the above-mentioned parameters of the samples. The Ea obtained was 26.62-27.43kJ/mol. The results indicated that enthalpy and entropy decreased with increasing drying temperature, while Gibbs free energy improved. The enthalpy, entropy, and Gibbs free energy values changed between 24.48-25.28kJ/mol, -130.47 to -122.63 J/mol °K, and 63.97-70.17kJ/mol, respectively. In addition, the results of color attributes decreased with increasing temperature, while chroma oppositely increased.

Instant controlled pressure drop (DIC) as an effective pretreatment to intensify drying efficiency and enhance quality attributes of heat pump dried scallop adductors

Scallop adductors (SA) with a moisture content (MC) of 65% (H-65), 55% (H-55), 45% (H-45), and 35% (H-35) were subjected to an instant controlled pressure drop (DIC) pretreatment to investigate its influence on the subsequent heat pump drying kinetics and quality attributes. SA without DIC was performed for comparison (CK). Compared to the CK, DIC resulted in a decreasing rate of 5.88–35.29% in the drying time, but an increasing rate of 11.12–46.89% in effective moisture diffusivity coefficient depending on samples' MC. After DIC, SA showed a decrease in α-helices and β-turns, but an increase in β-sheets, and a sharp decrease in the relaxation time and proportion of the immobilized water. DIC increased total color difference (expect H-45), hardness, rehydration ratio, but decreased shrinkage rate (except H-65) compared to the CK. DIC is a promising pretreatment for intensifying drying efficiency, inhibiting volume shrinkage, and improving rehydration capacity of SA.

Comparison of microwave assisted foam drying processes to improve the physicochemical properties and to reduce GHG values of the melon powder processes

AbstractIn this study, in the process of valorizing melon biomass into food powder at 360, 540, 720 and.900 W power values; Drying rate, moisture rate, effective moisture diffusion, SMER-SEC energy consumption and greenhouse gas emission (GHG) values of production processes were investigated. It was determined that the average drying rates of the samples varied between 0.2393–0.9376 g moisture/g dry matter.minute. According to microwave power values, the effective moisture diffusion values of the products were found to vary between 5.47 × 10–7-2.27 × 10–6 m2/s. It was determined that the average SMER values of the drying processes varied between 0.024–0.047 kg/kWh and SEC values varied between 21.12–40.93 kWh/kg. According to the drying processes, NOX, SO2 and CO2 values were calculated to vary between 0.210–1.106, 0.00–2.919 and 49.50–200.168 g, respectively. It was found that the most suitable microwave power in terms of drying kinetics, energy consumption and greenhouse gas values was 900 W.

Analysis of drying characteristic, effective moisture diffusivity and energy, exergy and environment performance indicators during thin layer drying of tea in a convective-hot air dryer

The objective of this study is mainly to analyze the drying kinetic parameters, effective diffusivity, and thermodynamic performance indicators (energy, exergy, heat, and mass transfer coefficients) of tea under different drying conditions of different drying temperatures (DT) and thin layer thicknesses (TT). Experimental drying was conducted at drying temperatures of 70°C, 80°C, and 90°C with thin layer thicknesses of 10 mm, 15 mm, and 20 mm. The results show that a higher drying temperature and a lower thin layer thickness can increase evaporation moisture content and shorten drying time. By evaluating and comparing the fitting of five drying models adopted by the coefficient of determination (R2) and chi-square (χ2), it can be found that the logarithmic model is the best to describe drying behavior. The effective moisture diffusivity shows a positively correlated trend with the increase in DT and TT, with the value of activation energy ranging from 14.030 to 22.344 kJ mol−1 K−1. The specific moisture evaporation rate (SMER), energy efficiency, exergy efficiency, and sustainability index (SI) descend as the TT increases at all DT; the specific energy consumption (SEC) and improvement potential (IP) rate perform in an opposite manner, but the TT remains unchange. The conclusion drawn from the thermodynamic parameters is opposite to the aforementioned. As the TT increases, the heat and mass transfer coefficients show a significant decrease trend. In addition, the heat and mass transfer coefficients are given as functions of DT and TT, and further knowledge shows that the mass transfer coefficient is positively correlated with DT but the heat transfer coefficient is negatively correlated. In conclusion, this article provides new insights into the effects of drying characteristics, energy consumption characteristics and heat and mass transfer characteristics in the process of tea drying under different drying conditions, and provides certain theoretical reference bases for promoting the optimization of industrialized tea drying production machinery design and drying process optimization.

Microwave-vacuum drying: Modeling validation of drying and rehydration kinetics, moisture diffusivity and physicochemical properties of dried dragon fruit slices

This study investigated the drying of dragon fruit slices with varying samples (0.5 cm, 1 cm, and 1.5 cm) using a microwave-vacuum dryer at power levels of 400 W, 600 W, and 800 W, under a vacuum pressure of 600 mm Hg. The comprehensive assessment included drying kinetics, effective moisture diffusivity (Deff), rehydration behavior, color changes, and ascorbic acid content. Results indicated a substantial moisture content reduction from an initial 614.28% to an average of 7.14% (dry basis) post-microwave vacuum drying. The Wang and Singh model proved most suitable, exhibiting high R2 values and low RMSE values, providing accurate insights into the drying process. Dragon fruit samples showed Deff values from 4.381 × 10−3 to 4.084 × 10−2 cm2/min, increasing with microwave power level. Rehydration, modeled by the Peleg model, revealed that the highest power level had the highest R2 and lowest RMSE values. Notably, 1.5 cm slices at 400 W exhibited minimal color change (18.32) and retained the most ascorbic acid (6.94 mg/100 g). This study offers valuable insights into dragon fruit drying, highlighting its impact on moisture content, modeling, and product quality.

Experimental investigation, performance analysis, and optimization of hot air convective drying of date fruits via response surface methodology

A laboratory-scale hot air convective dryer (HACD) was used to dry date fruits surplus at 0.5 ± 0.02 kg kg−1 to a safe moisture level of 0.35 kg kg−1 under drying temperatures (T) of 50–70 °C with airflow rates (Q) of 0.18 and 0.28 m3 h−1. Kinetics, modeling, energy, economic feasibility, and color difference of the date fruits were analyzed and then optimized using response surface methodology (RSM) with two drying factors and eight responses. The drying time to reach the desired moisture level ranged from 9 to 28 h under different drying conditions. The proposed mathematical model expressed the moisture behavior over drying time with the highest R2 = 0.9998 and 0.9999, respectively, for 0.18 and 0.28 m3 h−1. Effective moisture diffusivity (Deff) was calculated using the starting accessibility parameter and varied between 9.9 × 10−8 and 3.3 × 10−7 m2 s−1. The energy analysis revealed that the specific energy consumption (SEC) varies between 22.04 and 43.05 kWh.kg−1 and the drying efficiency (η) are 16.91, 16.14, and 25.38% for 50, 60, and 70 °C, respectively. The RSM optimization using a multi-level design with two centurium points denoted the optimum responses for the highest drying temperature. The lowest payback period (Pb) of the drying system was estimated to be 0.45 years for T = 70 °C and Q = 0.28 m3 h−1. The optimum drying time, Deff, total energy consumption (Et), SEC, η, and total color change (ΔE) were estimated to be 9 h, 3.3 × 10−7 m2 s−1, 33.91 kWh, 22.04 kWh.kg−1, 27.69%, and 1.69, respectively.

Effect of microwave pretreatment on truffle solar drying from an energetic perspective

AbstractDrying, an age‐old method of food preservation, involves the concurrent exchange of heat and mass, resulting in reduced moisture content. The current study is based on experimental approach to evaluate the impact of combined microwave and solar drying on the drying kinetics and the energy efficiency of truffle drying. This study explores the impact of a 4‐min microwave pretreatment on the solar drying of truffle slices. The findings demonstrate that microwave treatment significantly reduces the time required for solar drying. When compared to solar drying without pretreatment, microwave treatment leads to a reduction in drying time ranging from 23.07% to 70.37% at temperatures between 50 and 80°C. The Midilli–Kucuk model is employed to elucidate the experimental results, revealing strong fits with high correlation coefficients and low standard error values. Microwave pretreatment enhances the drying rate of truffle slices, resulting in a higher effective moisture diffusivity compared to untreated slices. The activation energy for drying also decreases from 76.37 to 25.25 kJ/mol after microwave pretreatment. An energy analysis of the drying process underscores that elevating the drying air temperature reduces energy consumption. Furthermore, the proposed microwave pretreatment influences the energy efficiency of the drying process.

Improving open sun and indirect solar drying kinetics with physicochemical quality of regal seedless grapes by novel pretreatment solution

This paper reports a study of the physicochemical quality and the drying behavior of regal seedless grapes (RSG), pretreated with a novel solution (Olive oil: 2%, calcium carbonate: 2% and distilled water: 96%), then open sun-dried and dried in an indirect solar dryer. To show the effect of soaking time and temperature of the solution, two soaking times are carried out (120 and 240 s) at two temperatures (333.15 and 353.15 K). Quality indicat or such as shrinkage, color, rehydration capacity, titratable acidity, power of hydrogen (pH) and polyphenol content are evaluated. The results show that the time required to dry treated RSG varies from 220 to 328h during indirect solar drying (ISD) (during 428 h for untreated samples), and from 164 to 180 h during open sun drying (OSD) (during 290 h for untreated samples). The effective moisture diffusivity of solar-dried RSG ranges from 0.316 to 3.030 mm2s−1and that of open sun-dried regal seedless grape ranges from 0.706 to 5.700 mm2 s−1. Pretreatment affects the pH values significantly, whereas the rehydration capacity showes a large difference between the treated and untreated RSG. The solar-dried RSG has more stable color and ISD retains more of their polyphenol content.

Convective Drying of the Zucchini Slices; Impact of Pretreatments on the Drying Characteristics and Color Properties, Evaluation of Artificial Neural Network Modeling and Thin-Layer Modeling

This study focused on the impact of citric acid, hot water blanching, and ultrasound pretreatment on the drying of zucchini slices, color properties, and the comparison of artificial neural network (ANN) and thin-layer modeling. The pretreatments enhanced the drying rate and reduced drying time. Ultrasound pretreatment was observed as the most effective, with a reduction rate of the drying time as 40%. Besides, mass transfer and moisture diffusion phenomena were positively affected by pretreatments, depending on the increment of the drying rate. The highest mass transfer coefficient (hm), moisture diffusivity (D) by the Dincer and Dost model, and effective moisture diffusivity (Deff) by the Crank equation were obtained with ultrasound pretreatment. On the other hand, Midilli and Kucuk, Parabolic, and Page gave the best predictions among the thin-layer models. However, ANN modeling had a better performance than thin-layer modeling due to a higher determination coefficient (R2) and lower root mean square error (RMSE) values. Color properties of the zucchini slices were affected by drying processes. In general, the redness and yellowness of the zucchini slices increased; however, lightness did not show statistical significance. Additionally, citric acid pretreatment gave the lowest total color difference (∆E).

Drying kinetics and mass transfer parameters of mung beans dried using a convective dryer

Convective drying of mung bean seeds was conducted to investigate drying kinetics and mass transfer parameters at temperatures of 40, 50, 60, 70, and 80°C and a fixed air velocity of 1.2 m s-1. Drying characteristics were determined by drying rate, moisture ratio, diffusion coefficient, activation energy, Biot number, and mass transfer coefficient. Drying models such as Newton, Page, Henderson and Pabis, Logarithmic, Midilli, Two-term, and Diffusion approximation were applied and fitted to the moisture ratio of the experimental data. The drying rate was significantly affected by the drying temperature. The Midilli model was considered the most suitable for experimental drying curves. The effective moisture diffusivity ranged from 3.19×10-9 to 10.76×10-9 m2 s-1, with an activation energy of 59.78 kJ mol-1. Similar to the mass transfer coefficient, the Biot number increased with increasing drying temperature. The simultaneous transfer of heat and mass was controlled by diffusion and surface.

READY-TO-EAT SNACKS FROM MICROWAVE DRIED RED RADISHES: QUALITY PARAMETERS AND DRYING KINETICS

The aims of this study were to evaluate the microwave drying (MWD) process in radish slices (Raphanus sativus L.) and to select optimal conditions to obtain high quality and nutritious snacks. Mathematical modelling of drying kinetics, energy efficiency and quality of final product (color, antioxidant capacity, total polyphenols, flavonoids and ascorbic acid contents) were determined at 90, 270 and 450 W. The kinetic parameters followed increasing tendency with microwave power (MWP). The Midilli–Kucuk model presented the best fit simulating experimental drying curves and it was used to model the generalized drying curve for the whole MWP range of the performed experiments. High MWP increased the mass transfer and the effective moisture diffusivities, and shortened the drying time until 70.73%. Working at 90W resulted the best MWD treatment that would allow obtaining a radish snack with suitable color, nutritional quality and energy consumption.

Study of Drying Characteristics of Moringa Leaves

To simulate the drying process and to design the equipment needed for drying of Moringa leaves, study of its modeling is important. During the experiment, different mathematical equations were used to best fit the model describing the drying behavior of blanched and un-blanched Moringa leaves at 400C, 500C & 600C. Effective moisture diffusivity & activation energy of Moringa leaves were also determined. It was observed that, Pelag’s model was the best fit for drying of blanched Moringa leaves at 500C (R 2 ≥0.999). For blanched Moringa leaves sample, effective moisture diffusivity varied from 2.85 x 10-7 to 7.57 x 10-7 , whereas its activation energy for drying was observed as 1821.76 KJ/mol. This knowledge can be useful for designing/modeling mass transfer processes of Moringa leaves during its storage. Keywords: Moringa, blanching, Pelage model, effective moisture diffusivity, activation energy

Effects of hot air drying on drying kinetics, quality and flavor changes of Fructus aurantii

This study aimed to evaluate the effect of hot air drying on drying kinetics, quality and flavor changes of Fructus aurantii. The results showed that Midilli model (R 2 = 0.9995, RMSE = 6.16 × 10−9, χ 2 = 7.62 × 10−5) was the best model for hot air drying of Fructus aurantii, and the effective moisture diffusion coefficient (D eff) and activation energy (Ea) of hot air drying process was 2.63 × 10−5 - 6.61 × 10−4 m2/s and 42.36 KJ/moL, respectively. The HS-GC-MS and E-nose techniques were used to evaluate the changes in volatile components and aromatic characteristics. The results of HS-GC-MS showed that linalool content was 6.69%, 5.32% and 5.10% at 50°C, 60°C and 70°C respectively, showing a decreasing trend. Flavor radar fingerprint map showed that sensors S13, S12 and S2 have obviously higher response values, S11 , S5, S4 and S9 have higher response values, but other sensors have no obvious response values. PCA analysis showed that the first principal component (PC1) and the second principal component (PC2) accounted for 57.38% and 22.59% respectively, and the cumulative variance contribution rate was 87.1% (> 85%). The results of flavor radar fingerprint and PCA showed that the drying process obviously changed the aroma characteristics. The overall results showed that hot air drying at 50-60°C could effectively improve the final quality of dried Fructus Aurantii by maintaining flavor characteristics.

Impact of ultrasound pretreatment on banana chip production by convective drying using hot air: Consideration of shrinkage and variable effective mass diffusivity in the process description

AbstractIn this study, we used experimental analysis and numerical simulation to describe and compare the convective drying (CD) of banana slices, without and with pretreatment with ultrasound (US) at 25 kHz. Banana slices, with an average initial thickness of about 6.60 × 10−3 m and an average diameter of about 3.01 × 10−2 m, were subjected to CD at temperatures of 60, 70, and 80°C, with air speed of 1.5 m s−1. Considering such dimensions, the one‐dimensional diffusion equation in Cartesian coordinates was numerically solved by the finite volume method, using a fully implicit formulation (direct problem). A solver with a numerical solution was developed for the direct problem. This solver was coupled to an optimizer to determine the parameters a and b of functions that relate the effective moisture diffusivity (D) with the local moisture ratio, and also to determine the convective mass transfer coefficient (h) (inverse problem), considering the shrinkage. The proposed model was used to describe the data obtained. The results revealed that the drying rate increased in samples that were subjected to pretreatment with US, for each drying temperature. The best‐simulated results were those that related D to the local moisture ratio by means of a bcosh (aMR2) function. It could be observed that pretreatment with US allowed saving of time (and consequently energy) of 28.3%, 16.0%, and 12.4% at drying temperatures of 60, 70, and 80°C, respectively.Practical applicationsThe main contribution of this paper is to present a solver and an optimizer to determine the mass transfer properties considering the shrinkage during convective drying of banana pieces pretreated with ultrasound by the inverse problem. With the information obtained for the mass transfer properties and the proposed numerical model with a hyperbolic cosine type function for the effective moisture diffusivity, it is possible to more accurately determine the time and, therefore, the energy savings of processing banana chips pre‐treated with ultrasound.

Deep‐bed drying kinetics and thermodynamic parameters of high‐moisture parboiled paddy (ASD‐16) in a reversible airflow fixed bed dryer

AbstractReversible airflow fixed bed dryer (RAFBD) is an energy‐efficient, cost‐effective, and dependable dryer for using renewable energy sources in parboiling mills. In this study, a medium‐sized and high‐moisture parboiled paddy, ASD‐16, was dried in the RAFBD to determine its deep drying characteristics and thermodynamic properties. The chosen paddy variety is a commonly cultivated paddy in the southern region of Tamil Nadu, India. The RAFBD experimental setup was designed to dry 30 kg of parboiled paddy. For the statistical analysis, the experimental data for the deep‐bed drying at hot air temperatures 50–80°C and velocities of 0.1 and 0.15 m/s were used at constant specific humidity. To predict drying characteristics, 12 drying models were compared. Based on their statistical parameters, the Midilli et al. model was selected. For the tested conditions, the coefficients for effective moisture diffusion, heat transfer, and mass transfer were between 9.82 × 10−8 and 2.13 × 10−7 m2/s, 0.3802 and 1.325 W/m2 K, and 0.375 × 10−4 and 1.26 × 10−4 m/s, respectively. Furthermore, the determined activation energy ranged from 20.4964 to 20.4390 kJ/mol.Practical ApplicationsASD‐16 is one of the popular paddy varieties cultivated and used in parboiling mills in the study region. The outcome of this research can contribute to the application of a cost‐effective dryer for drying high‐moisture paddy. Furthermore, the drying time and bed height proposed in this work can reduce the drying time in the mills and improve energy efficiency. The drying kinetics and suitability of the models found in this study will contribute to the design and development of low‐cost dryers for the local parboiling industries. As rice husk, which is a waste from paddy processing, is used for the heating process, industries can reduce the cost of energy for closed‐roof drying. This study provides a clear insight to the researchers and designers in standardizing the capacity of the dryer, drying temperature, and airflow rate for any similar kind of paddy variety.

Drying characteristics and thin layer drying model of semi-mature rice paper

Abstract The effects of different hot air speeds and temperatures on the drying characteristics of half-ripe rice paper were investigated by hot air convection drying experiments. The thin-layer drying experiments were carried out at three different combinations of air speeds of 1.97 m/s, 3.00 m/s, and 3.90 m/s and temperatures of 85 °C, 100 °C and 115 °C. The results show that among the 10 drying kinetic models selected, the Modified Page model is the most suitable model to describe the drying characteristics of the thin layer of half-ripe rice paper; the whole drying process exists obvious ascending, constant and descending processes; the effective moisture diffusion coefficient of half-ripe rice paper is in the range of 1.52656 × 10−9 m2/s–3.15816 × 10−9 m2/s, whose size increases with the increase of the hot wind speed and temperature. Its magnitude increases with the increase of wind speed and temperature; the drying activation energy of half-ripe rice paper is 6.55 kJ/mol calculated by Arrhenius equation.

Comparison of water mobility and distribution in Dioscorea opposita Thunb. cv. Tiegun during hot‐air and microwave drying processes

SummaryLow‐field nuclear magnetic resonance (LF‐NMR) was employed to investigate changes in mobility as well as distribution of water in yam slices in the course of hot‐air drying (HAD) and microwave drying (MD) processes. Moisture content, effective moisture diffusivity, and water activity were also analysed. According to the results, a total of three water fractions with various T2 relaxation times were observed in fresh yam slices: T21 (0.9–2.6 ms), T22 (30–130 ms), and T23 (130–1245 ms). With the increment in drying temperature and the rise of microwave power in the course of drying, there was a significant decline in the transverse relaxation time and peak amplitude of T23. The overall moisture content exhibited a good correlation with Atotal during both HAD and MD processes, with coefficients equivalent to 0.9194 and 0.9024, respectively. With rising drying temperature and microwave power, there was a corresponding rise in effective moisture diffusivity. In comparison with HAD, the rate of water diffusion and evaporation in yam slices dried by MD was higher. Taking into account the drying efficiency and moisture state, MD was suggested as a preferable drying technology for dehydrating yam slices.

Kinetic analysis and mathematical modeling of low-rank coal drying by using swirl fluidized bed dryer on varied angles of guide vane and temperatures

ABSTRACT Low-rank coal is currently widely used as fuel to cover the increasing needs of boilers. This kind of coal must be upgraded due to its high moisture content to increase its quality. The drying using a fluidized swirl bed has not been studied to reduce the moisture content of Low-Rank Coal. In contrast, the drying kinetic model has never been found. This study used the angle of guide vanes (AGV) 10°, 20°, and 30° to produce swirl flow. Experiments with varying temperatures used temperatures of 40°C, 45°C, and 50°C. The purpose of this work was to determine the drying characteristics, the best-drying kinetics models, the effective moisture diffusion value, SMER, MER, and SEC on swirl fluidized bed drying. The study results show that the Khazaei and Rational drying kinetic model was the most suitable for the two experimental variations. For experiments with varying AGV, the R2 values obtained are 0.9989–0.9992 and 0.9980–0.9983, while for the variable temperature, the values are 0.9990–0.9992 and 0.9983–0.9992 for each model. The research also found that the smaller AGV angle and higher temperature result in a faster drying rate and consume less energy.

Enhancing mass transfer and preserving heat-sensitive quality of mango through foam mat drying

Mango puree was foamed using hydroxypropyl methylcellulose to achieve foam densities ranging from 0.3 to 0.8 g/cm3. Subsequently, these mango foams were dried at temperatures ranging from 60 to 80 °C. The experimental results showed that mango foam drying was in the falling rate period. The effective moisture diffusivity (D eff ) was well described by the Arrhenius equation, with the pre-exponential factor (D 0) and activation energy (Ea ) closely related to the void area fraction in mango foam. This relationship led to higher D eff and shorter drying times at higher void area fractions. The minimum loss of total phenolics content (TPC) was observed in mango foams with an initial foam density of 0.3 g/cm3 dried at 60ºC, with only a 7% loss. Increasing drying temperatures to reduce drying time did not mitigate TPC loss. Similarly, the minimum reductions in antioxidant activities, as measured by both the 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid and ferric reducing antioxidant power assays, were observed in mango foams with an initial foam density of 0.3 g/cm3 dried at 60 °C, with values of 14% and 18%, respectively. Dried mango foams with lower densities exhibited more pronounced color changes due to the presence of more sponge-like voids. However, the drying temperature did not significantly affect the product color. In addition, dried mango foams with lower initial foam densities displayed a more brittle and spongy texture.

DRYING OF CHERRY LAUREL JUICE USING FOAM MAT DRYING TECHNIQUE AND INVESTIGATING THE EFFECT OF DRYING TEMPERATURE ON DRYING CHARACTERISTICS AND BIOACTIVE COMPONENTS

This study aimed to optimize the foam properties for the foam mat drying (FMD) process and investigate the effect of drying temperatures (60, 70, and 80 °C) on the cherry laurel juice's drying characteristics and bioactive properties. Egg white protein (EWP), carboxymethyl cellulose (CMC), and mixing time (MT) variables were optimized using the Taguchi method to achieve the juice foam with maximum foam capacity and stability. The optimal conditions determined were 10% EWP, 0.3% CMC, and 12 min of MT. The drying times and effective moisture diffusivities (Deff) for 60, 70, and 80 °C were recorded as 160, 120 and 90 min and 6.09×10-9, 7.74×10-9 and 11.33×10-9 m2/s, respectively. As the drying temperature increased, the total phenolic and total monomeric anthocyanin contents, and antioxidant activity values increased, but ascorbic acid content decreased. This research demonstrates that the FMD process can successfully be applied to dry juices with pronounced bioactive properties.