Dried foods are low water activity foods with water activity ranging from 0.03 to 0.7. They are
commonly misconstrued to be inherently safe from food borne pathogenic bacteria …

Fresh ripened Guavas were procured from entrepreneur's field and were weighed, sorted,
washed, lye peeled before crushing and sieving to get guava pulp for preparation of different …

The drying kinetics of mint leaves (Mentha spicata L.) in terms of moisture content, moisture
ratio, drying time and rate, and effective moisture diffusivity was investigated. A laboratory …

Investigations were carried out to see the impact of drying air temperature (65, 75 and 85° C)
and milk as foaming agent in different concentration levels (0%, 10%, 15%, 20% and 25%) …

The present study was undertaken with an objective to see the influence of different drying
air temperatures (65, 75, and 85° C) and different foaming agents (carboxy methyl cellulose …

The present study investigated the drying kinetics and quality of microwave foam mat‐dried
guava powder using 8% egg albumin as the foaming agent. The foamed guava pulp was …

Foam mat drying is a lucrative process of mandarin (kinnow) pulp preservation in the form of
powder. Foam mat drying of mandarin pulp experiments were carried out at 65, 75 and 85° …

Mango (M angifera indica) pulp was foam‐mat dried using 0, 3, 5, 7 and 9% egg white as
foaming agent, dried at 65, 75 and 85C air temperature, pulverized into powder, packed and …

Objetivou-se realizar a secagem da polpa dos frutos de cajá em camada de espuma,
verificando a cinética e modelagem matemática do processo, e caracterizar o produto …

The experiments were conducted to study the effect of microwave power on drying
characteristics vis-à-vis on quality attributes of foamed tomato pulp-egg albumin mixture in a …