functional food ingredients (1)

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FOAM-MAT DRYING
New Technologies Report - 05 Date 4th
November, 2022
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INTRODUCTION

• Primary objective of food dehydration is to
  reduce microbial activity and product
  deterioration for extended shelf life.
• In addition to preservation, the reduced weight
  and bulk of dried products decreases packaging,
  handling, and transportation costs
• The terms dried and dehydrated are not
  synonymous. The US Department of Agriculture
  lists dehydrated foods as those with no more than
  2.5 water (dry basis)
• other forms of food dehydration such freeze
  drying, spray drying, microwave drying, vacuum
  drying, sun drying, solar drying.

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FOAM-MAT DRYING PROCESSING TECHNIQUE

• In the process of foam mat drying,
• Liquid foods are whipped into stable foams and
  then air dried. Dried.
• The foams must maintain their stability and
  preserve their characteristic properties during
  the warm air drying.
• Open construction to make drying and detraying
  more quickly.

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FOAM FORMATION

• A thin liquid film layer called the lamellar
  phase separates the two phases of foam (the
  scattered and continuous phases) (thin wall of
  bubble). According to Eisner et al. (2007), foam
  in food and beverages is a complicated system
  made up of gas, liquids, solids, and surfactants.
• The process of creating foam is important.
  Several parameters, such as the quantity, size,
  and distribution of bubbles, will affect the
  texture of the foam uniformly dispersed little
  bubbles further produce softer foams.
• Foams' high interfacial energy makes them
  thermodynamically unstable. The instability can
  be divided into two categories (1) unstable or
  transitory foams, which have lifetimes of a few
  seconds, and (2) metastable foams, which have
  lifetimes of many hours to several days.

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MOST COMMON ADDITIVES / GUMS / HYDROCOLLOIDS

• Egg albumen foams/gels
• Foam ability and foam stability are one of the
  most important functionalities of egg albumen.
• However the use of commercially available egg
  albumin for foaming poses a few disadvantages
  such as limited pH and ionic strength variety for
  adequate performance
• According to Kampf et al. (2003) continuous
  increasing whipping time, increase the number of
  small bubbles and decreases the number of larger
  bubbles, without much effect on their sizes. The
  whipping time has effect on consistency of the
  foam or its mechanical strength
• Methyl cellulose in foam-mat drying, Methyl
  cellulose origin and food uses
• Cellulose molecules can combine to form fibrous
  crystalline bundles that are highly insoluble and
  impermeable to water.

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MOST COMMON ADDITIVES / GUMS / HYDROCOLLOIDS

• MCs heat gelling ability makes it possible to
  eliminate pre-frying from manufactured process of
  battered foods.
• Temperature and pH do not significantly affect
  the water retention of powdered cellulose.
• Gum arabic in foam-mat drying
• Gum Arabic is also known as gum acacia
• Gum Arabic also contains small amounts of
  protein, which is the important part of the
  structure. Combination of gum Arabic and other
  gums such as (tragacanth gum) at certain ratio
  can produce a thin emulsion, with minimum
  viscosity of high quality, shelf and stability.

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PROCESS FLOW FOR FOAM-MAT DRYING
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REFERENCES

• https//www.eolss.net/sample-chapters/c10/E5-12-02
  -06.pdf
• http//labgraos.com.br/manager/uploads/arquivo/cap
  --26-handbook-of-food-preservation-pdf-(prof--maur
  icio-de-oliveira).pdf
• https//www.google.com/url?saiurlhttps3A2F2F
  www.sciencedirect.com2Fscience2Farticle2Fpii2F
  S0268005X20328666psigAOvVaw3PEVI6hgkdqhzTDWiQIxl
  4ust1667630373701000sourceimagescdvfeved0C
  AsQjhxqFwoTCJjWibP1k_sCFQAAAAAdAAAAABAe

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