Foam mat drying is an economical alternative to drum, spray and freeze-drying for the
production of food powders. The liquid is whipped to form stable foam, and dehydrated by …

Dehydration of foods is not simply a preservation technique in the present era, rather an
important food processing operation which has many benefits in addition to enhancement of …

The effect of concentration of soy protein isolate (SPI), carboxymethyl cellulose (CMC) and
whipping time on foaming properties of muskmelon pulp was investigated. Box–B ehnken …

The effects of drying parameters on moisture content, water activity, bulk density, water
binding capacity (WBC), oil absorption, and color parameters (L*, a*, b*) of foam-mat dried …

In recent years, science about nutrition and food technology has grown enormously. These
advances have provided information about the human body's need for certain nutrients and …

In this study, foaming conditions of shrimp (Penaeus indicus) were optimized using
response surface methodology (RSM) and the effect of drying temperature on drying …

Drying is removing a large portion of the water contained in a product in order to
considerably reduce the reactions which leads to deterioration of the products. In less …

Mixed vegetable (bitter gourd, tomato and cucumber) juice powder was produced by foam
mat drying method by varying foaming agent concentration and drying temperature. Foam …

The effects of water: shrimp ratio and xanthan gum (XG) concentration on characteristics of
shrimp foam were investigated. Foams were prepared from shrimp puree by adding several …

Na secagem em camada de espuma o alimento líquido é transformado em espuma, através
da adição de um agente espumante, por exemplo, a albumina. Objetivou-se, neste trabalho …