Article
Agriculture, Multidisciplinary
Camila Alves Moreira, Marta Fernanda Zotarelli, Marieli de Lima
Summary: This study compared the effects of different drying methods on the rehydration capacity and functional properties of quail egg powder. The results showed that the powder obtained by liquid freeze-drying had the best foaming capability but poor emulsifying properties. The powder obtained by convective oven drying had low rehydration capacity but good gel formation and emulsifying capacity. The powder obtained by foam-mat drying had very stable foams and emulsions. The choice of the best method depends on the intended application of the powder.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Biochemistry & Molecular Biology
Ivana Buljeta, Mario Nosic, Anita Pichler, Ivana Ivic, Josip Simunovic, Mirela Kopjar
Summary: This study investigated the adsorption of blackberry juice polyphenols by apple fiber and found a negative effect of high amounts of fiber on the adsorption and antioxidant activity. However, with proper formulation, apple fiber can still serve as an effective carrier for polyphenols.
Article
Agriculture, Multidisciplinary
Rumeysa Nur Aktas, Ismail Tontul
Summary: The study determined that the saponin-rich extracts can be used as a foaming agent at very low concentrations, producing high-quality products. Optimum conditions for foaming and stabilization were found to be 0.4% of soapwort extract, 0.03% of carboxymethyl cellulose, and 3 minutes of whipping time.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Food Science & Technology
Puncharat Pilong, Dharmendra K. Mishra, Anchalee Ruengdech, Ubonrat Siripatrawan
Summary: Foam-mat freeze-drying technique was used to prepare stable and antimicrobial clove essential oil nanoemulsion (CN). The optimized fabrication condition for foam-mat freeze-dried CN (FFD-CN) was 3% foaming agent (MethocelTM), 60℃ drying temperature, and 72 h drying time. FFD-CN showed good stability and maintained antimicrobial activity during 3 months storage at 25℃.
Article
Engineering, Chemical
Nattapong Kanha, Joe M. Regenstein, Thunnop Laokuldilok
Summary: The foaming conditions for producing instant powder from black rice bran anthocyanin extracts were optimized using response surface methodology (RSM). The foam with the highest overrun, foam density, and foam stability was obtained with a foaming agent concentration of 0.06% (w/w) and a whipping time of 16.1 min. The foam was then dried at different temperatures, with the best results observed at 80 degrees C. The foam mat-dried powders showed comparable or higher total anthocyanin content and encapsulation efficiency compared to spray- and freeze-dried powders, but had lower solubility and dispersibility.
Review
Food Science & Technology
Gaurav Kumar, Nitin Kumar, Pramod K. Prabhakar, Anand Kishore
Summary: Drying is a common method for food preservation and foam mat drying, a mild technique for semiliquid and liquid food, has shown promising results. Foam mat drying involves converting liquid food into foam using surfactant additives and then drying it with hot air. Hybrid techniques like foam mat freeze drying and foamed spray drying have enhanced the properties of powders.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Carlos Eduardo de Faria Cardoso, Francine Albernaz Teixeira Fonseca Lobo, Anderson Junger Teodoro
Summary: The consumption of fruits and vegetables is emphasized in nutritional guidelines, but their low post-harvest durability requires techniques to extend their shelf life. Drying is a commonly used method, and foam layer drying is recognized as effective and cost-efficient.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Chemistry, Applied
Tan Suet Li, Rabiha Sulaiman, Yaya Rukayadi, Shazini Ramli
Summary: The study showed that foam mat drying of cantaloupe puree with 10% GA had better foam density, expansion, and stability, making it suitable for food processing. The Page model accurately described the drying behavior of cantaloupe foam with different GA concentrations at a constant temperature. The moisture content of foam mat dried cantaloupe powder varied within a certain range.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Nur Fauziyah, Idolo Ifie, Osman Syarief, Sandi Darniadi
Summary: This study aimed to produce fermented black glutinous rice (FBGR) powder using the foam-mat freeze-drying method and evaluate its physicochemical, microstructural, and bioactive characteristics. The results showed that the concentration of maltodextrin (MD) had a significant effect on powder recovery and bulk density, with the lowest values observed at 20% MD. Increasing MD concentration led to higher solubility, lightness (L*), and yellowness (b*) in the color properties of the powders. The retention of bioactive compounds increased with higher MD content. The powder produced with 40% MD had the best physical and technological properties.
FOOD SCIENCE & NUTRITION
(2023)
Article
Food Science & Technology
Ovais Shafiq Qadri, Abhaya Kumar Srivastava
Summary: A prototype microwave foam mat dryer with continuous operation was developed for tomato and guava drying. The combination of hot air and microwaves accelerated the drying process of foam, resulting in high-quality dried products. Performance evaluation showed excellent physicochemical properties of products dried with specific microwave power and air temperature settings.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Biochemistry & Molecular Biology
Nguyen Minh Thuy, Vo Quoc Tien, Nguyen Ngoc Tuyen, Tran Ngoc Giau, Vo Quang Minh, Ngo Van Tai
Summary: In this study, the effects of different ingredients and processing parameters on the foam properties of mulberry powder were evaluated. The optimal values for foam expansion and stability were determined, and the influence of drying temperature on the quality of the powder was also noted.
Article
Food Science & Technology
Khwaja Osama, Kaiser Younis, Ovais S. Qadri, Shama Parveen, Mohammed Haris Siddiqui
Summary: The study showed that increasing foam thickness, drying temperature, and ovalbumin concentration significantly increased the drying rate of kadam fruit pulp foam mat, while water dilution increased the drying rate and addition of protein reduced color change.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Nhi Thi Yen Tran, Thanh Thao Thi Le, Nguyen Huu Nghia, Dang Be Nhu, Long Bao Huynh, Tan Xuan Tung Nguyen, Phong Xuan Huynh, Tan Phat Dao
Summary: Using overripe mangoes to produce mango powder has successfully addressed the issue of agricultural product stagnation. The study examined the impact of thickening agents, convection drying, and heat pump drying on the bioactive compounds in the final product, such as total phenolic content, total flavonoid content, color, and solubility. The research found that a mixture of gum arabic and maltodextrin in a 50:50 ratio at a concentration of 15% resulted in a high-quality powder texture when dried through hot air convection at 55 degrees C, with TPC (21.24 +/- 1.58 mg GAE/g dry weight) and TFC (0.34 +/- 0.02 mg QE/g dry weight), respectively. Additionally, the product exhibited excellent solubility (64.35%) and a pass-through point of 17.11.
FOOD SCIENCE & NUTRITION
(2023)
Article
Engineering, Chemical
Reza Kamali, Saeed Dadashi, Jalal Dehghannya, Hossein Ghaffari
Summary: The study investigated the effects of drying air temperature on the physicochemical properties of the final powder during foam-mat drying of unripe banana pulp. It was found that higher temperatures led to increased drying rates, water-solubility index, and total color difference in the powder.
JOURNAL OF FOOD PROCESS ENGINEERING
(2021)
Review
Engineering, Chemical
Yuwei Du, Min Zhang, Arun S. Mujumdar, Wenchao Liu, Chaohui Yang
Summary: Instant foods have gained widespread attention due to the fast pace of life and increasing demand for high-quality convenience foods. Adjusting processes and formulas can optimize the quality of compound formula foods, while freeze drying can overcome shortcomings of conventional methods. New technologies like microwave freeze drying and infrared drying are suitable for instant food production.
