Foam Mat Drying of Banana (Musa acuminate) Pulp (original) (raw)
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Foam mat drying of banana juice: varieties of ripe banana analysis and egg albumen foam
Food Science and Technology
Drying technologies for ripen bananas is needed. Ripe bananas contains more antioxidant levels, anti-cancerous properties, easier to digest and useful for anxiety and depression. Considering nutrition compositional changes and the effect of external factors during processing ripe banana as a flour, foam mat drying with egg albumen foam was chosen. This research aim to provide an overview of banana juice foam mats from three different varieties bananas at level 5 up to 7 of maturity and mixed into different proportion using egg albumen as foaming agent and dried at temperatures from 60 °C to 80 °C in a cabinet dryer to a brittle and porous solid which able to grind. The study revealed that there is a significant difference in combination of banana varieties to rendement, the solubility of the powder and moisture content. The combination of various varieties of bananas is considered better to produce quality of ripen banana flour.
Foam mat drying of mango: Effect of processing parameters on the drying kinetic and product quality
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This study investigated the foam mat drying process parameters (temperature and concentration of foaming agents, albumin, and an emulsifier blend) and evaluated their effects on drying kinetics, color, carotenoid retention, and solubility of the mango pulp powder. Fick's model was able to represent the foam mat drying kinetics. The foaming agents and high temperatures enhanced the carotenoid retention. This was explained by the greater effective water diffusion coefficients that allowed obtaining products with low moisture contents and water activities in short processing times of up to 3 h, with high carotenoid retention and color maintenance.
Foam-mat drying of Indian black-berry pulp (Syzygiumcumini L.) was carried out using different foaming aids, to determine the effects of concentration of maltodextrin (MD), soy protein isolate (SPI) and carboxymethylcellulose (CMC) on foaming characteristics e.g. foam expansion (FE), foam stability (FS) and foam density (FD). Optimization of product ingredients were performed using three levels of MD (3.0, 5.0, and 7.0 %), SPI (0.5, 1.0, and 1.5 %) and CMC (0.0, 1.0, and 2.0 %) using Box-Behnken method of response surface design. The optimum solutions of the process parameters were obtained at 5.47% of MD, 1.02% of SPI and 1.06% of CMC with response functions of 93.93% FE, 91.60% FS and 481.71 kg/m3 FD. The optimised foamed jamun pulp was dried using hot air-drying method at temperature of 50, 60 and 70°C. The drying rate and effective moisture diffusivity (8.978×10-11 to 1.246×10-10 m2/s) increased with increase in drying temperature. The powder characteristics of dried jamun pulp ...
Banana Powder Production via Foam Mat Drying
Advances in Agricultural and Food Research Journal, 2020
Banana puree is one of the main commercial banana products available in the market worldwide. However, like other purees, banana puree deteriorates quite rapidly and gets a chilling injury when refrigerated. Therefore, this study focused on the dehydration of banana puree using a foam mat drying (FMD) technique to prolong its shelf life. It involved whipping the banana puree to form foams with the help of whey protein concentrate (WPC) and carboxymethyl cellulose (CMC) as the foaming agent and foam stabilizer, respectively. The study evaluated the effect of different foaming agent percentages (5, 7.5, 10, 12.5 and 15%) and drying temperatures (50, 60, 70 and 80°C) on the production of the foam mat dried banana powder. Besides that, the drying curves of banana puree using FMD and oven drying methods were compared. The banana powders produced were also analyzed in terms of the foam density, moisture content, solubility, color (browning index) and flowability (caking strength). Based o...
Journal of The Institution of Engineers (India): Series A
Recently, foam-mat drying becoming an essential technology for drying fruits and vegetables because simple, costeffective, rapid drying, suitable for drying viscous materials, retaining the food values, and less thermal degradation. The functional features of this drying, such as foam expansion, stability and density, are playing a significant role in improving moisture transfer rate and product quality. In this study, the influence of egg albumin concentration and whipping time on the foaming properties of mango pulp was investigated. The egg albumin concentrations of 5, 10, 15 and 20% were added with mango pulp and then whipped using a hand blender at maximum speed. The foaming properties were tested at whipping time intervals of 5, 10 and 15 min. The results showed that the volume of foam increased significantly, whereas decreased foam density with increasing the concentrations of egg albumin. The maximum foam expansion of 104.6%, minimum foam density of 0.447 g/cm 3 and highest foam stability of 91.87% was obtained at 15% egg albumin concentration at a whipping time of 15 min. The foam received in this condition was stable up to 210 min.
Drying characteristics and quality of banana foam mat
2008
The combination of foaming and drying is an alternative method to produce crisp banana chips. The influences of whipping time and egg albumen concentration on the foam density were studied. The influences of foam density, drying temperature and egg albumen concentration on the drying characteristics and qualities of the final products in terms of shrinkage, texture and microstructure were subsequently evaluated. Banana puree with egg albumen, which was used as the foaming agent, was foamed to the densities of 0.3, 0.5 and 0.7 g/cm 3. Banana foam mats with 5 mm thickness were then dried to the moisture content of 0.03 kg/kg db at 60, 70 and 80°C and superficial air velocity of 0.5 m/s. The experimental results showed that the extensive porous structure of foams with lower densities resulted in higher drying rates, moisture diffusivities and shrinkage. Dried banana foams with lower foam densities also had lower hardness and crispness values. The drying temperature and the egg albumen concentration did not influence the textural properties of the final products, however. To produce banana chips, the initial foam density of 0.5 g/cm 3 and drying temperature of 80°C were recommended.
Foam-Mat Drying of Plantain and Cooking Banana (Musa spp.)
Food and Bioprocess Technology, 2010
Foaming, reconstitution, and sensory attributes of foam-mat-dried plantain and cooking banana were investigated. Plantain and cooking banana pastes mixed with different concentrations (0.005%, 0.01%, 0.015%, and 0.02%) of glyceryl monostearate (GMS) were whipped, and the resulting foams were air dried at 60°C, 70°C, and 80°C. Physical, chemical, and sensory properties of fresh and reconstituted paste from plantain and cooking bananas were determined. Higher GMS concentration and longer whipping time resulted in lower foam densities. Generally, cooking banana foams showed lower foam density compared to plantain foam. Lower drying temperatures and concentration of GMS resulted in longer drying time. pH (4.41-4.80), titratable acidity (0.06-0.08), and water absorption capacity (56.75-64.02%) of the reconstituted pastes varied with commodity, drying temperature, and % GMS concentration. Fresh and reconstituted pastes showed comparable physical and chemical attributes, while the taste and sensory attributes of fresh plantain and cooking banana pastes were significantly (p<0.05) better than those of reconstituted pastes.
Drying characteristics of foamed alphonso mango pulp in a continuous type foam mat dryer
Journal of Food Engineering, 2007
Preliminary trials were conducted for foam mat drying of alphonso mango pulp using batch type cabinet dryer. From the trial, it was observed that the foamed mango pulp using egg albumen (10%) as foaming agent with methyl cellulose (0.5%) as stabilizing agent, dried at 60°C with 1 mm foam thickness was found to be the best. For this foamed pulp, parameters such as viscosity (5.7 ± 0.06 Pa s), stickiness (18.9 ± 0.1 g force) and specific heat (3.66 ± 0.02 kJ/kg°C) values were determined. The drying study showed that the time required to dry the fresh (non-foamed) and foamed mango pulps were 75 and 35 min, respectively. Based on the preliminary drying results, a continuous type foam mat dryer (lab model) with a capacity of drying 2.5 kg/day of 8 h was developed to dry the mango pulps. The overall moisture diffusion in fresh and foam dried mango flakes was 5.3 and 9.7 · 10 À9 m 2 /s, respectively. Based on the performance evaluation, it was found that foam dried flakes recorded higher heat utilization factor than non-foam dried flakes. Also from the quality analysis, it was observed that the changes were comparatively lower in foam dried flakes than in non-foam dried flakes using continuous type foam mat dryer.
Açaí pulp dehydration by foam-mat drying to produces açaí powder
Scientia Plena
The foam-mat drying was used as a dehydration method for açaí pulp. The types of foaming agents, the influence of concentration and whipping time were evaluated for foam formation. After choosing the agent/additive a 2² Factorial Experimental Design, with three central points were realized to evaluated the influence of the drying process conditions. The optimized condition was verified by the desirability function and it was compared to the açaí pulp and açaí foam both freeze-dried. Emustab was identify as an appropriate foaming agent for açaí foam. The drying temperature showed significative effects on total anthocyanins and moisture, while the Concentration and the interaction Concentration and Temperature were significants for lightness. The açaí dehydrated by foam-mat was equal to the freeze-dried açaí pulp in terms of moisture and water activity results, as freeze-dried açaí foam showed divergent results for these parameters. All dehydrated products differed in terms of color p...