Foam-mat Drying Process Research Articles

Optimization of the foam-mat drying process to develop high-quality tomato powder: A response surface methodology approach

This research aimed to estimate the optimum formulation of process parameters in making tomato powder with optimal physicochemical properties using foam-mat drying. The egg albumin (EA) concentration (1–5%), carboxymethyl cellulose (CMC) concentration (1–1.5 %), and drying temperature (60–70 °C) were employed as independent variables in optimizing through Response Surface Methodology (RSM) in combination with Box-Behnken experimental design (BBD). Based on the total 17 runs of BBD, foam-mat dried powder showed physicochemical properties such as 0.18–0.33 g/cm3 foam density, 178.54–350 % foam expansion, 40–94 % foam stability, 46.80–62 % water soluble index (WSI), 1.13–2.96 water absorption index (WAI), 1.51–2 °Brix TSS, 2.30–3.98 mg/100 mL ascorbic acid, 0.22–0.38 % titratable acidity, and color (L∗: 29.26–48.07, a∗: 9.73–16.86, and b∗: 6.81–21.56). Furthermore, the ANOVA findings revealed the correlation of determination (R2) exceeding 85 % for the models, suggesting that the interaction between the responses and the prediction of the implied model is suitable. The optimal formulation from RSM was 4.59 % EA, 0.70 % CMC, and 60 °C drying temperature. Under the optimized conditions, the experimental values were 0.19 ± 0.03 g/cm3 foam density, 346.60 ± 3.35 % foam expansion, 89.05 ± 2.80 % foam stability, 55.56 ± 3.22 % WSI, 2.49 ± 0.09 WAI, 1.84 ± 0.15 °Brix TSS, 2.93 ± 0.10 mg/100 mL ascorbic acid, 0.39 ± 0.02 % titratable acidity, 46.95 ± 6.35 L∗, 17.54 ± 1.50 a∗, and 21.85 ± 0.74 b∗. The optimized parameters were verified, and there was good agreement between the experimental results and the predicted values (residual standard error (RSE) ≤ 5).

Application of Carboxymethyl Cellulose and Glycerol Monostearate as Binder Agents for Protein Powder Production from Honey Bee Brood Using Foam-Mat Drying Technique.

This study investigates the development of protein powder from honey bee drone broods using foam-mat drying, a scalable method suitable for community enterprises, as well as the preservation of bee broods as a food ingredient. Initially, honey bee broods were pre-treated by boiling and steaming, with steamed bee brood (S_BB) showing the highest protein content (44.71 g/100 g dry basis). A factorial design optimized the powder formulation through the foam-mat drying process, incorporating varying concentrations of S_BB, glycerol monostearate (GMS), and carboxymethyl cellulose (CMC). The physicochemical properties of the resulting powder, including yield, color spaces, water activity, solubility, protein content, and total amino acids, were evaluated. The results showed that foam-mat drying produced a stable protein powder. The binders (CMC and GMS) increased the powder's yield and lightness but negatively affected the hue angle (yellow-brown), protein content, and amino acid content. The optimal quantities of the three variables (S_BB, GMS, and CMC) were determined to be 30 g, 6 g, and 1.5 g, or 80%, 16%, and 4%, respectively. Under this formulation, the protein powder exhibited a protein content of 19.89 g/100 g. This research highlights the potential of bee brood protein powder as a sustainable and nutritious alternative protein source, enhancing food diversification and security.

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.

Development, Characterization and Process Optimisation of Foam- Mat Dried Tomato-Pepper-Onion Powder (TPOP Powder)

This study aimed to develop and optimize the foam-mat drying process for the production of shelf-stable tomato-pepper-onion powder (TPOP) with optimal quality characteristics using D-optimal design. The research commenced with the formulation of the TPOP mixture and investigated various ratios of the three major ingredients (tomato, pepper and onion) to achieve an optimal blend that offers a harmonious flavor profile and high nutritional value. Subsequently, the foam-mat drying process was explored, involving the use of foaming agents to stabilize air bubbles within the vegetable puree matrix. This process yielded a lightweight, porous and free-flowing powder with improved rehydration properties. A single process parameter namely drying temperature was optimized while keeping the whipping time of 7mins constant. The levels for various input variables were tomato (5 – 76%), pepper (5 – 78%), onion (5 – 80%), egg white (2 - 15%), carboxymethyl cellulose (0.15 - 0.75%) & drying temperature: 50-800C. Some selected physico-chemical, nutritional properties and sensory evaluation were conducted. The optimum condition with the best formulation of the mixture ingredients were found to be 67.26% tomato, 5.0% pepper, 20.0% onion, 7.59% egg white and 0.15% CMC at an optimum drying temperature of 61.940C. Results showed that foam-mat drying produced a powder with desirable physicochemical and nutritional properties. Sensory evaluation showed that the reconstituted powder had good acceptability.

Optimization of Mulberry Extract Foam-Mat Drying Process Parameters.

Mulberry powder was created from the extract using a foam-mat drying process. The studies aimed to evaluate the effects of egg albumin, carboxymethyl cellulose (CMC), digestion-resistant maltodextrin (DRM) contents, and whipping time (5 to 15 min) on the foam properties. The impact of different drying temperatures (60 to 75 °C) on the quality of the finished mulberry powder was also noted. The best foam expansion/stability value was determined using multiple regression models as a function of egg albumin, CMC, DRM, and whipping time. The results indicated that the main influencing factors for the foam properties were whipping time followed by egg albumin, CMC, and DRM. Optimum values of foam expansion and stability were achieved at 467.9% and 97.02%, respectively. The foam had a porous structure and good stability for subsequent drying, with optimal contents of egg albumin, CMC, and DRM used at 7.6%, 0.4%, and 2%, respectively, along with a whipping time of 14.5 min. The established models had a high coefficient of determination (R2 > 0.9) and a high correlation between the predicted and observed values. Therefore, the model could be adjusted to determine the characteristics of the foam suitable for subsequent drying. The optimal values were then also verified. Minimal fluctuations (1.78−2.98%) between the experimental data and the optimal value were found. The drying temperature also significantly affected the quality of the mulberry powder. The foam was dried at 65 °C for 4 h to produce apowder with a beautiful light color (L* = 62.65), a characteristic purple-red color of mulberry (a* = 5.97). The moisture, water activity, and anthocyanin content of the finished mulberry powder were 4.57%, 0.3, and 5.4 mg/g, respectively.

Production of tomato powder from tomato puree with foam-mat drying using green pea aquafaba: drying parameters and bioaccessibility of bioactive compounds.

The purpose of this study was to valorize green pea cooking water (aquafaba) as a foaming agent in foam-mat drying of tomato. For this aim, density of foam-mats (green pea aquafaba+tomato puree) changed between 1.06 and 0.45 g/mL depending on the aquafaba concentration. Foam-mats with 5 mm thickness were dried at 50, 60 and 70°C at 1.3m/s air velocity. The results showed that the porous structure of foams with lower densities resulted in higher drying rates and moisture diffusivities. Redness (a* ) value decreased with increasing aquafaba content (p < 0.05). Total phenolic content (TPC) and antioxidant activity (CUPRAC, DPPH and FRAP) of the resulting tomato powders were also determined. Moreover, bioaccessibility of phenolics and antioxidant activities were also determined using in vitro digestion. All of the bioactive parameters are positively affected by foam-mat drying process. Using aquafaba as a foaming agent accelerated the drying period and improved bioactive characteristics of the powders. © 2022 Society of Chemical Industry.

Mixed pulp formulations of jambolan and acerola for the foam-mat drying process

Jambolan is a fruit with a sweet taste, slightly bitter and astringent, with a purple color. Acerola is a popular fruit in Brazil, rich in vitamin C. Both stand out for the high content of antioxidant compounds, whose importance has generated growing interest. In view of this, the present work was carried out with the objective of elaborating formulations with the mixed pulp of jambolan and acerola, incorporating foam promoting additives for drying by the foam-mat drying method and evaluating them for the beat time, density, volumetric expansion (overrun) and foam stability according to the beat time and physicochemical characteristics. Three formulations were made with the mixed pulp, all containing 1% albumin combined with 0.5% xanthan gum, 0.5% carboxymethylcellulose and 0.5% guar gum. The formulations were analyzed for stability, density, volumetric expansion, beating time, between 5 and 30 minutes, layer thickness, water content and volume drained at temperatures of 50 to 80 ºC. All the elaborated foams were suitable for drying by the foam-mat process; the best results of density, beating time, overrun, stability (volume drained), drying time and yield were obtained with the albumin/guar gum combination, followed by albumin/CMC; the incorporation of additives and the foaming mixture changed the composition of the formulations in relation to the mixed pulp (control), increasing the TSS/TTA ratio, the protein content and reducing the levels of ascorbic acid, phenolic compounds, tannins, flavonoids and carotenoids, yield, shorter drying time, water content in dry base and wet base.

Effect of Foaming Conditions on Foam Properties and Drying Behavior of Powder from Magenta (Peristropheroxburghiana) Leaves Extracts

In manufacturing food powders, foam-mat drying provides a cost-effective alternative to traditional drying methods. This study aimed to select the foaming conditions which support the subsequent drying of Magenta leaves extract. In the initial stage, concentrations of egg albumin (5 to 15%) as a foaming agent, xanthan gum as foam stabilizer (0.1 to 0.5%), and whipping time (2 to 8 min) were designed. Multiple regression analysis was applied to analyze the relationship between the dependent variables (Foam expansion volume and foam density) and three independent variables as an indicator of foaming capacity and foam stability. The multiple response optimization was applied to optimize the foam density and foam expansion. The optimum foam density (0.25 g/mL) and foam expansion volume (298.12%) were obtained at the optimum egg albumin and xanthan gum concentrations, and whipping time at 12.21%, 0.24%, and 5.8 min, respectively, indicating a stable foam structure. Experimental moisture loss data are fitted for five selected drying models. The mathematical models were compared according to three statistical parameters, such as coefficient of determination (R2), chi-square (χ2), and root mean square error (RMSE). Among the five mathematical models tested with experimental data, the Page model could be applied to describe the foam-mat drying process of magenta leaves extract. The highest value of R2 (99.54%), the lowest value of χ2 (0.0007), and RMSE (0.0253) were observed for a air drying temperature of 60 °C. The effect of temperature on diffusion is described by the Arrhenius equation with an activation energy of 100.21 kJ/mol. Effective moisture diffusion values ranged from 2.27 × 10−10 to 6.71 × 10−10 m2/s as the temperature increased. The effect of drying conditions on anthocyanin changes of magenta leaves powder was compared. The results showed that the highest quality of the sample was observed when the sample was dried at 60 °C.

Numerical simulation and experimental investigation of foam-mat drying for producing banana powder as influenced by foam thickness

The high surface-to-volume ratio and porosity of foam during foam-mat drying shorten the drying process and improve dried powder quality. Therefore, foam-mat drying has caught the attention of researchers as an effective method in sticky, heat sensitive, and viscous food biomaterials that are not easy to dry with other techniques. This research sought to explore the impact of different foam thicknesses, i.e., 3, 5, and 7 mm, on quantitative and qualitative features of unripe banana powder both experimentally and numerically. An increase in foam thickness enhanced the effective moisture diffusion coefficient by 64.69% and decreased the drying rate by 52.63%. The increase also lowered powder flowability, browning index, and total color difference. According to field-emission scanning electron microscopy, an increase in the foam thickness increased the shrinkage and stickiness of the powders. The thermal response of the powders examined by differential scanning calorimetry demonstrated maximizing the glass transition temperature at 59.75 ˚C with foam thickness of 5 mm. Comparing simulated and experimental data showed a 0.880 correlation coefficient, which confirmed the consistency between experiments and simulations. Results of this study may be used in industrial applications to design a foam-mat drying process for producing quality powder biomaterials.

Development of Onion Powder by using Egg Albumin as a Foaming Agent by Foam-Mat Drying Process

Development of Onion Powder by using Egg Albumin as a Foaming Agent by Foam-Mat Drying Process

Drying of Onion Paste to Develop Powders by Foam-Mat Drying Process using Egg Albumin as Foaming Agent

Drying of Onion Paste to Develop Powders by Foam-Mat Drying Process using Egg Albumin as Foaming Agent

Foam-Mat Drying Process of Duck Egg White

The foam-mat dryingprocessof egg white, developed in the food industry, promotes a porous product, brittle and easy to grind. The powderedegg white has a good rehydration properties, safer consumption and storage conditions than fresh product, keeping the high level of proteins and vitamins contained in the egg. In this way, the objective of this work is to study, through numerical computational simulation, the physical aspects of the duck egg white foam-matdrying process. For this, the foam was characterized by its density, percentage of expansion, air over run, stability and moisture. Temperature (50, 60 and 70°C), stirring rate (levels 6, 7 and 8) and stirring time (4, 5 and 6 minutes) are taken as input conditions and the product final moisture and drying time are the output variables. Drying was performed based on the complete factorial 23 + 3 central point experimental design in this procedure. It has been observed that the time and stirring rate significantly influence the product final moisture and that the drying temperature is predominant for the total process time. From the foam moisturedata, adjustments of empirical mathematical models were made; evidencing that theModifiedPage and the Page models provided the best results, with a standard deviation lower than 0.01 and the coefficient of determination above 0.99. For this analysis, the case where the drying temperature, time and the stirring rate were, respectively, 70 °C, 6 minutes and 8 level, presented the best results.

Optimization of Foam-Mat Drying Process of Watermelon Pulp Using Response Surface Methodology

Introduction: Foam mat drying involves the change of agricultural material from a high moisture content level to a stable foam which is achieved by moisture reduction mechanism.&#x0D; Aim: In this study, foam-mat drying process of watermelon was optimized using response surface methodology. Foaming conditions (carboxyl methyl cellulose and egg albumen) and the drying system parameters (air velocity and air temperature) were optimized using response surface methodology.&#x0D; Methodology: To evaluate the drying behaviour, the drying experiment was designed using design expert software using a central composite design setting variable of drying temperature (60°C – 80°C), air velocity (0.5 m/s – 2 m/s), carboxyl methyl cellulose (0.5% - 2.5%), egg albumen (5% - 15%). Twenty-two runs of the experiment were performed using different levels of variables combinations. Based on the statistical tests performed, the best model that described each response was selected using a polynomial analysis.&#x0D; Results: The optimum values for the drying conditions were: 77.42OC, 0.5m/s, 0.5% and 5% for temperature, air velocity, carboxyl methylcellulose and egg albumen respectively and the optimum values for the drying characteristics were: 25.07 KJ/mol, 1.7345E-10 m2/s, 29.019% (wet-basis). 0.742 g/cm3 and 540 minutes (approximately 9hrs) for activation energy, effective diffusivity, moisture content, foam density and the drying time respectively.&#x0D; Conclusion: The study of the foam-mat drying of watermelon pulp revealed that the inlet temperature, air velocity, CMC and egg albumen has a significant effect on its drying characteristics.

Applicability of Foam Mat Drying Process for Production of Instant Cocoa Powder Enriched with Lavender Extract§.

SUMMARYThe foam mat drying process is a simple and economical alternative to spray and freeze drying. It is considerably cheaper due to rapid drying at low temperatures, preservation of nutritional quality and easy reconstitution. Basic principle of the process is conversion of a liquid or a semi-liquid foodstuff to foam and thin layer drying of the foam. This study explores the possibility of the foam mat drying for production of instant cocoa powder enriched with lavender (Lavandula × hybrida L.) extracts. The aqueous extraction of lavender was optimized using Taguchi orthogonal array design. Extracts obtained under optimal conditions were added to a mixture of egg white, cocoa powder, sugar and gelatine. Mixtures were blended for 4 min to obtain stable foam which was dried at three different temperatures (t=50, 60 and 70 °C) and milled into a powdered product. Drying rates were obtained from the experimental data using nonlinear model estimation. Flow properties, bulk density, particle size distribution, reconstitution and sensory properties of the final product were also assessed. Based on the obtained data, the drying process was best described by Page’s drying model. Samples dried at lower temperature (t=50 °C) exhibited the best powder flow and reconstitution properties. Sensory analysis resulted in similar findings: powder samples dried at lower temperatures had better appearance, colour and taste. The obtained data confirm the suitability of the foam mat drying for the production of instant cocoa powder enriched with lavender extract.

Fizikalna, kemijska i senzorska svojstva instant kakao praha obogaćenog ekstraktom industrijske konoplje (Cannabis sativa L.)

Lately, cocoa has been studied for its health benefits and its polyphenolic content. Despite the fact that cocoa already possesses functional properties, its functionality is being increased. An emerging way to enhance functional properties of instant cocoa powders is the addition of herbal extracts. The aim of this study was to, using a foam-mat drying process, produce functional instant cocoa powders enriched with 2.5, 5, 10 and 15 % of hemp (Cannabis sativa L.) extracts in aqueous and microencapsulated form. Based on the obtained results it was visible that the type of the added extract affected powder dry matter, total polyphenolic content, antioxidant capacity, cohesion index and foam dry matter. The percentage of the added extract affected bulk density, all sensory properties and the total polyphenolic content. Percentage of the added extract had a more significant influence (p<0.05) on the produced samples and their properties in comparison to the type of the added extract.

A multivariable approach for intensification of foam-mat drying process: Empirical and three-dimensional numerical analyses

Foam-mat drying has been recently welcomed as an effective technique since it lacks deficiencies that plague conventional methods such as long processing time. It is essential to apply appropriate and inexpensive drying methods for producing powders from heat-sensitive foods such as lime juice. Therefore, this study aimed to intensify the interaction effects of multi variables including ovalbumin concentration, foam thickness and air temperature to analyze their simultaneous interactions on quality characteristics during lime juice drying. The process was also modeled to study the effect of ovalbumin concentration, foam thickness and air temperature on moisture and temperature distributions. Results showed that an increase in ovalbumin concentration reduced the foam density while increasing its expansion, porosity and stability. Higher air temperature, ovalbumin concentration and foam thickness reduced water solubility index and increased water absorption index. Increasing temperature from 50 to 70 °C intensified the drying rate by 25.58%. Moreover, chroma index, hue angle and browning index decreased by increasing temperature. Model performance was evaluated by comparing experimental and model data (R2 = 0.911). In summary, the lime juice powders produced by foam-mat drying process yielded promising results in terms of product’s color, water absorption, porosity and flowability, among other quality characteristics.

Heat and mass transfer enhancement during foam-mat drying process of lime juice: Impact of convective hot air temperature

Foam-mat drying has been recently welcomed as an effective technique since it lacks deficiencies that plague conventional methods including poor water absorption and long process time. In this study, effect of hot air temperature (50, 60 and 70 °C) on quality properties of lime juice was investigated during foam-mat drying. The process was also simulated to determine the effect of temperature on the uniformity of moisture and temperature distributions during drying. Increase in temperature improved powder flowability. With a decrease in temperature, water absorption index increased by 17.74%. Moreover, effective moisture diffusion coefficient increased as a result of a rise in temperature, which, in turn, increased the drying rate by 20.23%. Increase in temperature also resulted in a 1.80% increase in the total color change and 6.60%, 1.18% and 1.35% decrease in chroma index, hue angle and browning index, respectively. A correlation coefficient of 0.903 was achieved between experimental and simulated data. Uniform distributions of temperature and moisture during drying resulted in an improvement in the qualitative properties of the final product regarding the uniformity of the powder's moisture content, improvement of water absorption properties and, finally, increase in the product's quality.

Influence of foam thickness on production of lime juice powder during foam-mat drying: Experimental and numerical investigation

The present study aimed at investigating the effect of foam thickness (0.004, 0.005, 0.006 m) on lime juice foam-mat drying at 50 °C and with ovalbumin (4% concentration) as the foaming agent. The process was also simulated in order to examine the effect of foam thickness on temperature and moisture distributions. The model was validated by comparing experimental data with model data. The increase in foam thickness led to a 3.11% decrease in water solubility index (WSI) and a 14.47% increase in water absorption index (WAI). By increasing foam thickness from 0.004 to 0.006 m, the drying rate decreased by 33.33%. Furthermore, the effective moisture diffusion coefficient (Deff) values ranged between 8.980 × 10−9 and 1.138 × 10−8 m2/s. The increase in foam thickness decreased total color change, chroma index, and browning index by 4.45, 3.88, and 2.19%, respectively. There was a good correspondence between experimental and simulation data. The correlation coefficient obtained by comparing experimental with predicted data was >0.91. The uniform distribution of temperature and moisture during the foam-mat drying process enhanced the qualitative properties of the final product, which in turn resulted in higher quality lime juice powder.

Foam-mat drying technology: A review

ABSTRACTThis article reviews various aspects of foam-mat drying such as foam-mat drying processing technique, main additives used for foam-mat drying, foam-mat drying of liquid and solid foods, quality characteristics of foam-mat dried foods, and economic and technical benefits for employing foam-mat drying. Foam-mat drying process is an alternative method that allows the removal of water from liquid materials and pureed materials. In this drying process, a liquid material is converted into foam that is stable by being whipped after adding an edible foaming agent. The stable foam is then spread out in sheet or mat and dried by using hot air (40–90°C) at atmospheric pressure. Methyl cellulose (0.25–2%), egg white (3–20%), maltodextrin (0.5–05%), and gum Arabic (2–9%) are the commonly utilized additives for the foam-mat drying process at the given range, either combined together for their effectiveness or individual effect. The foam-mat drying process is suitable for heat sensitive, viscous, and sticky products that cannot be dried using other forms of drying methods such as spray drying because of the state of product. More interest has developed for foam-mat drying because of the simplicity, cost effectiveness, high speed drying, and improved product quality it provides.

Influence of the Addition of Ovalbumin and Emulsifier on the Physical Properties and Stability of Yacon (Smallanthus sonchifolius) Juice Foams Prepared for Foam Mat Drying Process

Yacon juice and concentrated yacon juice were added with an ovalbumin or emulsifier in order to form foams which were subjected to different whipping times according to a 22 factorial design. After formation of the foams, their density, overrun, physical stability, yield stress, and structural microscopy were assessed. The data analysis obtained by response surface methodology was able to identify that the concentration of the foaming agent together with the time of air incorporation led to reduced density, increased expansion and air volume fraction, and physical stability of the product. Foams formed with the addition of an ovalbumin showed higher yield stress values than those added with an emulsifier. During the resting period, the yield stress was reduced for both foaming agents. By analyzing the images of the foams, it was found that the greater the number of air bubbles present, the smaller their diameter, a behavior affected by the resting time. Foams formed with higher concentrations of foaming agent and longer whipping times showed the most desirable characteristics for the purpose of foam mat drying.