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Characterization of Apple Juice Foams for Foam-mat Drying Prepared with Egg White Protein and Methylcellulose
(Wiley Blackwell Publishing, Inc, 2006-06)
Intrinsic stability and rheological properties of apple juice foams for foam mat drying were studied. Foams were prepared from clarified apple juice by adding various concentrations of 2 foaming agents of different nature: ...
Study of the Foaming Kinetics in Epoxidized Natural Rubber Foams Crosslinked by Electron Beam Irradiation
(Wiley-Blackwell, 2018-11-01)
This work focuses on studying natural rubber (NR) and epoxidized natural rubber (ENR) foams crosslinked at different absorbed doses and foamed using a chemical blowing agent. The aim is to study if the existence of epoxide ...
Secagem da polpa de graviola pelo processo Foam-Mat e avaliação sensorial do produto obtido
(UnP, 2015-08-10)
Foam mat drying tests of soursop pulp were conducted with addition of 1% neutral alloy and 1% emustab. Were studied the effects of temperature (50 ° C, 60 ° C and 70 ° C) and layer thickness (0.30 cm, 0.45 cm and 0.60 cm) ...
Drying kinetics and quality of uvaia (Hexachlamys edulis (O. Berg)) powder obtained by foam-mat drying
(2016-07-01)
Investigations were carried out to study the influence of the formulation on the drying characteristics and the final quality of foam-mat-dried uvaia pulp powder, such as total phenolic content, carotenoids and antioxidant ...
Dehydration of jambolan [Syzygium cumini (L.)] juice during foam mat drying: Quantitative and qualitative changes of the phenolic compounds
(2017-12-01)
Jambolan [Syzygium cumini (L.)] berries are a popular fruit in Brazil, renowned for their high phenolic compound (PC) content. These PCs have antioxidant, antibacterial, and other characteristics that may be beneficial to ...
Secagem da cenoura (Daucus carota L.) pelo método foam-mat
(Universidade Federal do Rio Grande do NorteBrasilUFRNEngenharia Química, 2016-12)
The carrot (Daucus carota L.) is a tuberous root belonging to the family Apliaceae. This vegetable has an important nutritional value, since it has in its composition, several components responsible for maintaining the ...
Foam mat drying of mango: Effect of processing parameters on the drying kinetic and product quality
(2017-04-04)
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, ...
Foam mat drying of tomato pulpSecagem de polpa de tomate pelo método de camada de espuma
(Universidade Federal de Uberlândia, 2015)
Desidratação de polpas de frutas pelo método foam-mat
(Universidade Federal do Rio Grande do NorteBRUFRNPrograma de Pós-Graduação em Engenharia QuímicaPesquisa e Desenvolvimento de Tecnologias Regionais, 2010-10-15)
This study aimed to investigate the foam mat drying process of pineapple and mango pulp,
as well as to evaluate the final product quality. Initially, the selection of fruit and additives
was conducted based on density and ...
Influence of the irradiation dose in the cellular structure of natural rubber foams cross-linked by electron beam irradiation
(2016-10-30)
This work focused on the production of natural rubber foams by cross-linking the polymer matrix using high energy electron beam at different irradiation doses (from 50 to 150 kGy) and foaming it with a chemical blowing ...