Please use this identifier to cite or link to this item: http://hdl.handle.net/11189/3189
Title: Foam-mat drying technology: a review
Authors: Hardy, Zolelwa 
Jideani, Victoria A 
Keywords: Foam-mat drying;Spray drying;Freeze drying;Microwave drying;Dehydration;Preservation
Issue Date: 2015
Publisher: Taylor & Francis
Source: Hardy, Z. & Jideani, V.A. 2015. Foam-mat drying technology: a review, Critical Reviews in Food Science and Nutrition.
Abstract: This article reviews various aspects of foam-mat drying such as foam-mat drying processing technique, main additives used for foam-mat drying, foam-mat drying of liquid and solid foods, quality characteristics of foam-mat dried foods and economic and technical benefits for employing foam-mat drying. Foam-mat drying process is an alternative method which allows the removal of water from liquid materials and pureed materials. In this drying process, a liquid material is converted into foam that is stable by being whipped after adding an edible foaming agent. The stable foam is then spread out in sheet or mat and dried by using hot air (40 -900C) at atmospheric pressure. Methyl cellulose (0.25 - 2%), egg white (3 - 20%), maltodextrin (0.5 - 05%) and gum Arabic (2 - 9%) are the commonly utilised additives for the foam-mat drying process at the given range, either combined together for their effectiveness or individual effect. The foam-mat drying process is suitable for heat sensitive, viscous and sticky products which cannot be dried using other forms of drying methods such as spray drying because of the state of product. More interest has developed for foam-mat drying because of the simplicity, cost effectiveness, high speed drying and improved product quality it provides.
URI: http://hdl.handle.net/11189/3189
ISSN: 1040-8398
1549-7852
Appears in Collections:Appsc - Journal Articles (DHET subsidised)
Prof. Victoria A Jideani

Files in This Item:
File Description SizeFormat 
Hardy_Zolelwa_Jideani_Victoria_A_AppSci-2015.pdfMain article872.72 kBAdobe PDFView/Open
Show full item record

Page view(s)

25
Last Week
0
Last month
0
checked on Feb 18, 2019

Download(s)

61
checked on Feb 18, 2019

Google ScholarTM

Check


This item is licensed under a Creative Commons License Creative Commons