ISSN : 0975-3710
EISSN : 0975-9107
N. PRAJAPAT1*, D.P. PATEL2, K. MEGHWAL3, S.K. JAIN4
1Department of Processing and Food Engineering, College of Technology and Engineering, Maharana Pratap University of Agriculture and Technology, Udaipur, 313001, Rajasthan, India
2Department of Processing and Food Engineering, College of Technology and Engineering, Maharana Pratap University of Agriculture and Technology, Udaipur, 313001, Rajasthan, India
3Department of Processing and Food Engineering, College of Technology and Engineering, Maharana Pratap University of Agriculture and Technology, Udaipur, 313001, Rajasthan, India
4Department of Processing and Food Engineering, College of Technology and Engineering, Maharana Pratap University of Agriculture and Technology, Udaipur, 313001, Rajasthan, India
* Corresponding Author : nehasush143@gmail.com
Received : 01-05-2023 Accepted : 28-07-2023 Published : 30-07-2023
Volume : 15 Issue : 7 Pages : 12455 - 12457
Int J Agr Sci 15.7 (2023):12455-12457
Keywords : Foam-Mat Drying, Foaming Agent, Stabilizer
Academic Editor : A. K. Singh, Dr Prashant Shrivastava, Ashok Kumar, D.P.Patel
Conflict of Interest : None declared
Acknowledgements/Funding : Authors are thankful to Department of Processing and Food Engineering, College of Technology and Engineering, Maharana Pratap University of Agriculture and Technology, Udaipur, 313001, Rajasthan, India
Author Contribution : All authors equally contributed
Foam mat drying is a process by which a liquid or semi-liquid is whipped to form a stable foam and subsequently dehydrated by thermal means. Foams are spread on a tray, which is then air dried at low temperatures. In this method of drying a liquid food concentrate along with a suitable foaming agent is whipped to form a stable foam and is subjected to dehydration in the form of a thin layer of foam at relatively low temperature. This technique is used for foods which are highly heat sensitive and very sticky to dry. Different foaming agents (egg albumin, soy protein, egg white, Lecithin) and foam stabilizers (carboxymethyl cellulose, pectin) used to do mixed in different concentration in the fruit and vegetable pastes to introduce stable foams. Hot air is used to dry foams in trays then mill them into free-flowing powders
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