Drying characteristics of foamed alphonso mango pulp in a continuous type foam mat dryer

Journal of Food Engineering

Volumn 79, Issue 4, 2007, Pages 1452-1459

  Rajkumar, P ^a   Kailappan, R ^a   Viswanathan, R ^a   Raghavan, G S V ^b  

^a Research Institute   (India)

^b MCGILL UNIVERSITY   (Canada)

Author keywords

Alphonso mango pulp; Continuous type foam mat dryer; Egg albumen; Foam thickness; Mango flakes powder; Methyl cellulose

Indexed keywords

DRYING; PROTEINS; SPECIFIC HEAT; STABILIZERS (AGENTS);

ALPHONSO MANGO PULP; CONTINUOUS TYPE FOAM MAT DRYER; EGG ALBUMEN; FOAM THICKNESS; MANGO FLAKES;

FRUITS;

DRYING; FRUITS; MANGIFERA; METHYL CELLULOSE;

MANGIFERA INDICA;

EID: 33750960088     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.04.027     Document Type: Article

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