Foam Mat Research Articles

Physical, Chemical and Organoleptic Characteristics of Red Dragon Fruit Instant Drink Powder (Hylocereus polyrhizus)

Red dragon fruit is the type of dragon fruit that is most in demand by consumers because it is more nutritious for the health of the body. The production of red dragon fruit every season is always abundant. However, fresh dragon fruit cannot be stored for long, because it has a high moisture content of 90%. Therefore, it is necessary to carry out further processing so that nutritional needs can be maintained and extend the shelf life by making instant drink powder using the foam mat drying method. This study used the Split Plot Design method with the basic design of RAK (Randomized Block Design) which was repeated 3 times, with drying temperature treatment as the main plot consisting of 3 levels, namely 40°C, 50°C, 60° C and treatment with maltodextrin concentration as sub-plots consisting of 3 levels, namely 10%, 15%, 20%. The data were analyzed by analysis of variance and then continued with the Honest Significant Difference (BNJ) test at a 5% level and the hedonic scale organoleptic test. The results showed that the highest value of the solubility parameter was 68.68%, water content 8.08%, vitamin C 11.11%, color organoleptic 4.10, taste organoleptic 3.90, aroma organoleptic 3.67.

Internet-based survey evaluating the impact of ground substrate on injury and performance in canine agility athletes.

Agility is a rapidly growing canine performance sport worldwide, yet the literature is sparse regarding the impact of ground substrate on performance and injury. Approximately 1/3 of dogs participating in agility trials will experience a performance-related injury. The impact of ground material has been well-documented in racing greyhounds, equine athletes, and humans, but has been minimally investigated in agility dogs. In this retrospective, cross-sectional study, 300 respondents (handlers, owners, and trainers) of 308 agility dogs completed an online survey regarding their dog's training and competition regimen, history of injury, perceived association between injury and substrate and/or agility obstacle, markers of decreased performance (MDPs) observed on different substrates, and changes to routine following injury. 35.7% of dogs sustained a training injury (TI) and 11.2% sustained a competition injury (CI). The most commonly reported sites of injury were the shoulder (TI: 33.9%, CI: 25.4%), forelimb digits (TI: 14.7%, CI: 11.9%) and iliopsoas muscle (TI: 11.9%, CI: 13.6%). Dogs most commonly trained on natural grass (85.3%), artificial turf (50.8%), and dirt (34.5%). Significantly fewer MDPs were observed on natural grass than any other substrate except dirt. Significantly more MDPs were noted on rubber mat compared to natural grass, artificial turf, dirt, sand, or foam mat. Rubber mat had the highest Incidence Proportion (IP) (32.0%) of TI and was perceived to be related to TI in 87.5% of cases. Obstacles perceived to be associated with injuries included jumps (TI: 37.5%, CI: 27.8%), contacts (TI: 29.7%, CI: 22.2%), weaves (TI: 11.9%, CI: 13.9%), and tunnels (CI: 25.0%). Overall, agility dogs were perceived to perform best on natural grass and dirt, while rubber mat was associated with injury and decreased performance. Respondents were willing to make significant alterations to their dog's routine due to a perceived association between substrate, injury, and performance. Further prospective studies are needed to assess the impact of substrate composition and maintenance, and inform evidence-based recommendations to maximize performance and minimize performance-related injury in agility dogs.

Foam mat drying technique in coconut milk: Effect of additives on foaming and powder properties and its economic analysis

Foam mat drying technique in coconut milk: Effect of additives on foaming and powder properties and its economic analysis

Возрастные особенности регуляции вертикальной позы у юношей-дзюдоистов 7–15 лет

A child’s posture regulation system develops along with the body’s growth and the maturation of the central nervous, sensory, and muscular systems. It is believed that by the age of 12, posture stability reaches an adult level and does not change significantly from then on. The authors suggested that complex coordination sports training would contribute to the development and stabilization of vertical posture regulation at an older age. The aim of this paper was to study age-related features of vertical posture regulation in judokas aged 7–15 years. Materials and methods. The subjects (n = 43) were divided into three age groups: 7–9 years, 10–12 years, and 13–15 years. Vertical posture regulation was studied using stabilometry in a standing position with eyes open and closed, on a foam mat with eyes open and in a visual biofeedback test. Results. The area and velocity of centre of pressure (COP) oscillations in all tests were lower in judokas aged 10–12 and 13–15 years compared to 7–9-year-olds; no differences were found between the athletes aged 10–12 and 13–15 years. However, the power of high-frequency COP oscillations in all tests was the lowest in 13–15-year-old athletes, indicating continuing development of postural regulation. Thus, despite complex coordination training, which has a positive effect on the system of posture regulation, static postural stability in judokas increases up to 12 years of age and then stabilizes. Detailed research is required on posture regulation in athletes in later puberty and in postpuberty.

Extrahepatic Bile Duct and Gall Bladder Dissection in Nine-Day-Old Mouse Neonates.

The dissection of murine neonatal bile ducts has been described as difficult. The main aim of the described standard operating procedure is the isolation of the extrahepatic bile duct (EBD) in mouse neonates without damaging the bile duct during preparation. Because of its exceptionally close preparation compared to the cholangiocytes cell line and harvesting of the entire extrahepatic bile duct system (EBDS), the described approach is extremely useful in researching animal models of newborn bile duct disorders, such as biliary atresia. After euthanasia, the peritoneal cavity was accessed, and the bile duct system, duodenum, and liver were extracted with the unique En-bloc-Resection (EbR). The extracted sample is placed on a foam mat, and the EBD is dissected from contaminating cells atraumatically without necessary touch. The dissection of the entire EBDS is a significant advantage of this method. Caution must be taken due to the small size and amount of bile duct tissue. Using the described technique, there is no damage to the cholangiocytes. Further, the purity of the technique is reproducible (n = 10). Therefore, optimally comparable samples can be harvested. Furthermore, no bile duct tissue is harmed, because any contact with the bile duct system can be avoided during preparation, leaving the bile fluid inside the gall bladder. Most importantly, while performing the final gall bladder and bile duct dissection, atraumatic microinstruments were used only slightly lateral of the bile duct without squeezing it. This is the key to a clean and intact sample, and essential for further histological investigation or the isolation of cholangiocytes. To summarize, the described innovative dissection technique enables especially inexperienced operators with the necessary equipment to isolate the EBDS as cleanly as possible.

Sensory Evaluation of Instant Drink Red Guava (Psidium guajava L.) Using the Ranking Method

Red guava is a fruit that is in great demand by consumers because it is nutritious for the health of the body. Red guava is widely used for juice or eaten fresh. However, fresh guava fruit and guava juice cannot be stored for long, because they have a high water content. Therefore, it is necessary to carry out further treatment so that nutritional needs can be maintained and can be extended by making instant drink powder using the foam mat drying method. The main purpose of this research is to produce instant powder drink that can be accepted by respondents and to know the level of respondent's preference for red guava juice. The method in this study uses the ranking test method. The panelists in the study were students of the Muhammadiyah University of Sidoarjo who opened 30 people. Instant drink of red guava juice with a ratio of red guava powder with a sucrose concentration of 10%, 20%, and 30% with a proportion of water 1:5, 1:10 and 1:15. It can be said that there is a significant effect on the aroma, taste, texture and color as well as the level of respondent's preference for the red guava juice drink produced. Sensory data were statistically analyzed using one-way ANOVA. If it shows a significant result, then it is continued with a significant difference test using Duncan's Multiple Range Test (DMRT) at a significance level of 0.05. The results showed that there were significant differences in each treatment.

Application of Mathematical Models and Thermodynamic Properties in the Drying of Jambu Leaves

Jambu is a vegetable originally from the northern region of Brazil, has bioactive properties, being little explored by other regions, due to its high peresivity. And one of the methods to increase the shelf life of plant products is the removal of water. The objective of this work was to evaluate the drying kinetics of jambu leaf mass. Two treatments were carried out: The mass of fresh jambu leaves and the mass of fresh jambu leaves with the addition of drying foam, both submitted in an oven with forced air circulation at temperatures (50, 60 and 70 °C and thickness of 1.0 cm). The proximate composition of the materials was performed before and after drying. Twelve mathematical models were tested on drying kinetics data and thermodynamic properties were calculated. The parameters of the proximate composition for the mass of leaves and foam after drying were: Moisture content of (2 to 7%), ash content of (13 to 17%), protein content of (22 to 30%), lipids of (0.6 to 4%) and total titratable acidity (0.20 to 0.28%) of tartaric acid. The models that best fit the experimental data to describe the drying kinetics of jambu masses were: Wang & Singh. The use of foam mat presented higher values of effective diffusion coefficient and activation energy and lower values of enthalpy and entropy, reducing the drying time.

Cinética de secagem em camada de espuma da polpa mista de jambolão e acerola

ABSTRACT Acerola and jambolan are fruits with several bioactive compounds of phenolic origin and a product made with these two raw materials appears to be a food with high antioxidant and nutraceutical potential. Therefore, this study aimed to evaluate the foam mat drying of the mixed pulp of jambolan and acerola. Mixed pulp formulations, containing 1.0% albumin with 0.5% xanthan gum (F1), 0.5% carboxymethylcellulose (F2) and 0.5% guar gum (F3), were dehydrated at 50, 60, 70 and 80 °C, with foam mat thickness of 0.5 cm. The elevation of the drying temperature decreased the water content and dehydration time of the samples. Formulation F3 obtained the shortest drying times; all drying models resulted in good adjustments, especially Midilli. Formulation F3 obtained greater effective diffusivity; the activation energy was higher in the F1 combination. The samples with albumin-guar (F3) showed greater enthalpy and entropy and samples with albumin-xanthan gum (F1) showed the highest Gibbs free energy. Foam mat drying is an efficient way of preserving the jambolan and acerola mixed pulp.

Effects of temperature and foam layer thickness on collard greens powder production by foam mat drying

Collard green is a perishable vegetable that is widely recognized for its health benefits. In this study, foam mat drying was applied to produce powdered food. The influence of Emustab® concentration on foam properties and effects of drying temperature (50–90°C) and foam layer thickness (0.5–1.5 cm) on drying kinetics, physical and bulk properties, and flowability of the powders were investigated. Response surface methodology was used to evaluate drying conditions regarding the final moisture content, hue angle, and SEC, and the desirability function was employed to optimize responses simultaneously. Shorter drying times were obtained using higher temperatures and lower foam thickness. The Midilli model best fitted the experimental data of drying with R2 = .998, RMSE = 0.020 and χ2 = 0.002. Regardless of condition, powders presented low densities, good rehydration, and flowability from poor to passable. The optimal condition was T = 72.7°C and e = 1.5 cm (D = 0.745), indicating that foam mat drying yields good quality powders with energy savings. Practical applications Collard green is a leafy vegetable widely consumed in its fresh form, but it has a high potential for use by the food industry. Thus, this study contributes not only to the wide dissemination of knowledge about foam mat drying technique but also to the increase in the collard green consumption, due to the possibility of incorporation of the powder into different food formulations (pastas, breads, juices, etc.). The industrialization of this material can also contribute to its full use (steams are commonly discarded), reducing food waste that has been considered a problem worldwide. Therefore, the results of this study have an economic impact (full use of the food and the possibility of incorporating it into new formulations), social (increase in the producer's revenue linked to the higher added value of the food), and environmental (optimization of the process considering the reduction in consumption energy and release of CO2 to the environment).

Optimization of Temperature and Drying Time of Lemongrass and Lime Juice to Produce Antioxidant-Rich Instant Powder

Lemongrass has the primary compounds antioxidants of citronellal and geraniol. Lime contains antioxidants of alkaloids, phenols, saponins, tannins, steroids, and flavonoids. These ingredients can be made into functional drink powders that easy served by the foam mat drying method. The temperature and drying time influence the antioxidant content of the final product. The purpose of this study was to obtain the optimal drying temperature and time for drying lemongrass and lime to produce a high antioxidant of instant powder. This study used Response Surface Methodology (RSM). Factor 1 is the drying temperature (X1) with a lower limit of 60°C and an upper limit of 70°C, and the drying time (X2) with a lower limit of 5 hours and an upper limit of 9 hours. The responses were tested for antioxidant levels, water content, yield, and solubility. The results showed that the optimal drying temperature was 61.23°C and a drying time of 8.73 hours. Verification of optimal conditions obtained IC50 of 44.019 ppm, the water content of 8.57%, yield 27.86%, and solubility of 64.08% with a deviation of each response less than 2% or the model obtained is good. Optimal drying conditions have produced instant powder of lemongrass and lime with high levels of antioxidants.

Improving encapsulating efficiency, stability, and antioxidant activity of catechin nanoemulsion using foam mat freeze-drying: The effect of wall material types and concentrations

This study investigated the effect of wall material types and concentrations on hygroscopicity, solubility, encapsulation efficiency (EE), flavonoid recovery (FR), and antioxidant activity of catechin nanoemulsion (CaNE) powder produced by foam mat freeze-drying. CaNE containing 0.4 g/100 g green tea catechins was ultrasonically fabricated and foamed with hydroxypropyl methylcellulose, as a foaming agent, and three different types of wall materials (maltodextrin [MD], gum arabic [GA], or a mixture of MD and GA [M + G]), at two concentration levels (5 and 10 g/100 g), before being freeze-dried at −50 °C for 48 h. The wall materials increased the hygroscopicity of CaNE powder while improving its water solubility by up to 92%. CaNE containing GA and M + G had higher EE and FR values than that containing MD. MD and M + G samples had higher antioxidant activity than GA. The antioxidant activity of the powder decreased as the concentration of wall material increased. CaNE powder with high EE and FR values, good solubility, and high antioxidant activity can be obtained when using M + G at 5 g/100 g. The findings are significant in providing an efficient method for developing CaNE powder as an effective ingredient for functional foods or beverages.

Foaming properties, microstructure, and mathematical model of foam mat drying of pasta sauce based on tomato

In the present study, the foam mat drying technique was used to dry pasta sauce based on tomato to become powder. The effect of different egg white concentrations (3, 6, and 9%) and whipping time (2 min and 5 min) on the foam properties of pasta sauce, including foam density, foam expansion, foam viscosity, water activity, morphological and drying behaviour, were investigated. The foamed sauce was dried in a batch-type thin-layer dryer at constant conditions (temperature of 60 °C). Six thin-layer drying models were employed to determine the drying kinetics of the pasta sauce. The results showed that an increase in the egg white concentration and a decrease in the whipping time produced a foamed sauce with low foam density and viscosity and high foam expansion. The Wang and Singh model was the best model to describe the drying behaviour of foamed sauce. According to Fick's second law model, the effective moisture diffusivity of the pasta sauce ranged from 4.95 × 10<sup>–7</sup> to 10.04 × 10<sup>–7</sup> m<sup>2</sup> s<sup>–1</sup>.

Effects of oven and foam mat drying on proximate, functional, and reconstitution characteristics of instant powders from selected legumes

The effects of oven and foam mat drying on proximate, functional and reconstitution characteristics of instant powders from selected legumes were investigated. Cotyledons of the legumes were separately cooked and oven-dried, and separately cooked and foamed, using glyceryl monostearate and egg albumin, oven-dried. Foam density of pastes incorporated with egg albumin or glyceryl monostearate (3-6 min), varied with whipping time and legume. Dry matter, protein, ash, crude fibre, fat and carbohydrate contents of oven- and foam-mat dried legume powders varied from 92.75-98.75, 20.05-51.68, 0.96-1.07, 0.60-3.87, 1.36-4.13, 43.63-71.85 g/100g. Loose and packed bulk densities ranged from 0.48-0.63 and 0.68-0.9 g/mL, while WAC and OAC varied from 3.01-3.99 and 2.04-2.67 g/g, respectively. Dispersability, wettability, solubility and swelling index varied from 6.33-216.00, 6.33-216.00, 6.67-46.01 sec and 2.54-6.67 g/g, respectively. The oven and foam mat dried powders could provide the basis for preparation of acceptable instant soups from the selected legumes.

Evaluating the effect of different foam mat drying methods on the properties of orange beverage powder

Foam mat drying is a simple method used for food preservation. The purpose of this study was to evaluate the effect of different foam mat drying methods on the properties of permeate-based orange beverage powder. In order to prepare the beverage foam, egg white and basil gum solution were used according to the experimental design and were mixed in an electric mixer at the highest speed for 6 min. The samples with 3 and 5 mm thickness were dried at different oven temperatures (45, 65, and 80°C) and at different microwave power (360, 600, and 900 W). Various properties of the beverage powder including moisture content, water activity, solubility, water binding capacity, rehydrating the powder, hygroscopy, flowability, pH, color, differential scanning calorimetry, and Fourier transform infrared spectroscopy characteristics were investigated. Almost all the properties indicate an increasing trend with increase in the drying temperature. Samples with 3 mm thickness showed higher solubility. Novelty impact statement Different drying temperatures had a significant effect on the properties of the beverage powder at the statistical level of 5%. Increasing the drying temperature showed a significant effect on the properties of the beverage powder. Foam thickness showed a significant effect on the properties of the beverage powder.

Pengaruh Konsentrasi Tween 80 Terhadap Karakteristik Serbuk Pewarna Daun Singkong (Manihot utilissima Pohl.) Pada Metode Foam Mat Drying


 
 
 Cassava leave is one type of leaf that has high chlorophyll so it can be used as a natural green dye, but using of it was still limited and needs to develop. This study aimed to determine the effect of the concentration of tween 80 on the characteristic of the pigment powder of cassava leave on foam mat drying method and to proper concentration of tween 80 to get the pigment powder of cassava leave with the best characteristic on foam mat drying method. The research design used was a Completely Randomized Design (CRD) with tween 80 concentration treatment consisting of 5 levels (0%; 0.5%; 1%; 1.5%; 2%). The experiment was repeated three times to obtain 15 experimental units. The data obtained were analyzed by the analysis of variance and if the treatment had a significant effect to variable observed, it was continued with Duncan’s Multiple Range Test. The parameters observed in this study included: yield, moisture content, total chlorophyll, solubility and L*, a*, b* values. The results showed that the concentration of tween 80 had a significant effect (P<0,05) on yield, moisture content, total chlorohyll, solubility and L*, a*, b* values. The best treatment was obtained at a concentration level of tween 80 at 1.5% with characteristic: yield of 11.51%, moisture content of 2.08%, total chlorophyll of 6.87 mg/g, solubility of 85.47%, the L* value of 11.53, the a* value of -38.30, and the b* value of 15.83.
 
 

Karakteristik tepung nanas varietas queen (Ananas comosus L.Merr) termodifikasi metode foam mat drying

Ananas comosus L. Merr in Indonesia has a very large production rate but the shelf life is relatively short. Alternatives increase the shelf life of pineapple fruit made in the form of flour. The quality of pineapple flour is determined by the drying method so that modifications to the method using foam mat drying with variations in the addition of maltodextrin and tween 80. This study aims to find out the effect of increasing the concentration of maltodextrin and tween 80 on the physicochemicals of pineapple flour so that pineapple flour is obtained that has good characteristics. The research method using faktorial RAK consists of 2 factors. The first factor of maltodextrin concentration (10%,15%,25%) and the second factor of tween 80 percentage (0.1%, 0.3%) repeated 3 times resulted in 18 attempts. Analysis of physicochemical data is analyzed using ANOVA statistics. If it's a real difference in the Tukey test. Organoleptic testing uses friedman's method. The best treatment of physicochemical and organoleptic analysis uses the Effectiveness Index method. The best research results of pineapple flour on physicochemical and organoleptic content are found in N3T2 treatment (maltodextrin 25% and tween 80 0.3%) with characteristics: antioxidant activity 45.57 mg/ml, vitamin C levels 92.45 mg/100g, water content 5.98%, ash content 0.61%, color intensity L 58.49, color a* 29.30 and color b* 26.90 and organoleptic color 4.33 (likes), texture 2.83 (sufficient).

Foaming characteristics and impact of ethanol pretreatment in drying behavior and physical characteristics for avocado pulp powder obtained by foam mat drying.

The objective of this study was to optimize the production of powdered avocado using foam mat drying. In order to achieve this, the effect of Emustab® (4, 6, and 8% w/w), goat's milk (10, 15, and 20% w/w), and whipping time (15, 20, and 25min) on the foam physical properties of avocado pulp were evaluated. In addition, the influence of ethanol pretreatment on the drying kinetics, thermodynamic properties, and physicochemical characteristics of the powders was also assessed. An experimental design 23 with three central points was used in this study and optimized foam conditions were dried at 50, 60, and 70°C, with a fixed air speed of 1.5m/s. Empirical and diffusive models (boundary conditions of the third type) were adjusted to the experimental data to describe the drying kinetics and to determine the process activation energy and thermodynamic properties. The final products were characterized regarding their physical properties. Optimized foam mat drying conditions were achieved when avocado pulp was whipped for 15 min and 8% of Emustab® and 20% of powdered goat milk were used as foaming agents. The use of an ethanol pretreatment and higher drying temperature (70°C) resulted in higher drying rate (1.6×102 /min) and shorter processing time (270min). The ethanol pretreatment reduced the activation energy and Biot number and led to more uniform moisture distribution. The physical properties, such as water content, water activity, bulk, and tapped densities decreased with an increase in drying temperature and pretreatment with ethanol, whereas water absorption capacity increased. PRACTICAL APPLICATION: In this work, new information about the drying kinetics and mass transfer of the foam mat avocado pulp using ethanol as pretreatment is obtained. The results will contribute to the optimization production avocado foaming and powder. Ethanol pretreatment can represent an alternative to minimize the negative impacts on drying process and can be surely suggested as an industrial application.

Physicochemical and sensory characteristics of foam mat dried ricotta cheese as a function of raw material composition and drying temperature

In the current study, the practical use of ricotta cheese powder (RCP) with desirable properties was investigated. The ricotta was prepared from different blends of whey and milk (W25:M75, W75:M25, W50:M50, W100:M0, and W0:M100) in a combination of 1% and 3% albumin powder or whey protein concentrate (WPC) as foaming agents and 0.5%, 1%, and 1.5% xanthan gum (XG) or cress seed gum (CSG) as a stabilizer. The best cheese foam, with higher volume, and less drainage and density was selected. Also, the effect of drying temperatures (40, 55, 70°C) on RCP properties was evaluated. According to the results, the best foam resulted from 1% XG and 3% albumin in whole whey (W100:M0) and whole milk (M100:W0) ricotta cheese. Density, water activity, a* and b* decreased, but hygroscopicity, oil and water absorption, and L* increased by an increase in drying temperature. Electron microscopic images showed an increase in particle size and porosity at high temperatures. In W100:M0 cheese, higher solubility and less water absorption and density were observed. The use of XG in cheese drying led to the structure of the molecules being modified and the water solubility of whey will not be affected. The results showed that the powder produced from whole whey at 40 °C had more favorable physicochemical and sensory characteristics. Novelty impact statement According to the increase in whey consumption in dairy industries, we need to make value-added products from cheese whey. This helps to reduce environmental pollution in undeveloped countries. Practical use of cheese powder with desirable properties, such as reducing astringency and improving final product color by formulating initial material with the milk powder, increases porosity, reduces density, and improves solubility by increasing drying temperature as we investigated.

Encapsulation of coffee silverskin extracts by foam mat drying and comparison with powders obtained by spray drying and freeze-drying.

Coffee silverskin is a coproduct that has a rich composition in bioactive compounds. However, most of these compounds are susceptible to the conditions used during food processing and storage. Encapsulation is a process of great interest to increase the stability of these bioactive compounds, and different methods can influence the final characteristics of the product. Therefore, this study aimed to evaluate the encapsulation methods by foam mat drying, spray drying and freeze-drying for producing powder from coffee silverskin extracts. Density, porosity, overrun, and stability foam were evaluated and the physicochemical properties of powders, such as water activity, moisture, wettability, hygroscopicity, solubility, color, antioxidant activity, and total phenolic were determined. The optimal condition required for the feed mixture for foam formation was 7.6% gum arabic, 2% maltodextrin, and 10.4% egg albumin. All methods presented powders with desirable values of water activity, moisture content, and hygroscopicity, being considered stable for storage, and high content of bioactive compounds. Higher temperatures for foam mat drying produced powders with higher encapsulation efficiency (>77%) and longer wettability than lower temperatures (50 and 60°C). Therefore, this study verified that foam mat drying can be considered an efficient and promising method for encapsulating bioactive compounds from coffee silverskin extract. PRACTICAL APPLICATION: Foam mat drying can be considered an alternative method to conventional encapsulation by spray drying and freeze-drying. This method is simple, inexpensive, and generates high-quality products. Optimization of foam properties is necessary to ensure successful drying.

Development of carrot top powders using foam mat drying

Carrot tops are under-exploited greens despite having high nutritional value. The effect of ovalbumin and Emustab® concentration and whipping time on foam characteristics was evaluated, and 10% (w/w) of Emustab® and 10 min of whipping was selected for use. Foam mat drying was performed at 50–70°C, and effects of temperature on physicochemical properties, morphology, and centesimal composition of the powders were investigated. Midilli and Kucuk’s model best represented the drying kinetics (R2 = 0.994). Increasing temperature reduced drying time by more than three-fold and significantly (p < .05) affected the moisture content (6.15–11.82% d.b.), hygroscopicity (1.27–2.57%), rehydration ratio (3.30–3.77), and total color difference (14.07 < ΔE < 16.77) of the carrot tops’ powders. Powder at 50°C showed higher moisture content, lower hygroscopicity, and better rehydration rate. Drying at 70°C produced powders with lower ΔE and higher protein content. For all drying conditions, however, fresh carrot tops yielded stable and porous powders, promising for use in ready-to-cook foods. Practical applications Carrot tops are one of the most underutilized greens of appreciable nutritive value. The foam mat drying proved to be promising for the dehydration of these materials, being the carrot top powders extensively characterized to know its properties and variations caused by drying. The results obtained will benefit both researchers and industry professionals to design better drying processes and innovative products based on carrot tops.