Foam Mat Drying of Food Materials: A Review

Journal of Food Processing and Preservation

Volumn 39, Issue 6, 2015, Pages 3165-3174

  Sangamithra, A ^a   Venkatachalam, Sivakumar ^a   John, Swamy Gabriela ^a   Kuppuswamy, Kannan ^a  

^a KONGU ENGINEERING COLLEGE   (India)

Author keywords

[No Author keywords available]

Indexed keywords

BAKERY PRODUCTS; COST EFFECTIVENESS; FOOD PRESERVATIVES; FRUIT JUICES; FRUITS; LIQUIDS; MOISTURE; POWDERS;

DRYING CHARACTERISTICS; ECONOMIC POTENTIALS; FOAMING PROPERTIES; LARGE-SCALE PRODUCTION; LOWER TEMPERATURES; MOISTURE REMOVAL; NUTRITIONAL QUALITIES; STABILIZING AGENTS;

DRYING;

EID: 84953350473     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12421     Document Type: Article

References (73)

1. Abirached, C., Medrano, C.A., Araujo, A.C., Moyna, P., Añón, M.C. and Panizzolo, L.A. 2012. Comparison of interfacial and foaming properties of soy and whey protein isolates. J. Food Sci. Eng. 2, 376-381.
2. Aceto, N., Schoppet, E., Sinnamon, H. and Panzer, C. 1972. Continuous vacuum foam drying of whole milk under simulated commercial scale conditions. J. Dairy Sci. 55, 875-879.
3. Akintoye, O. and Oguntunde, A. 1991. Preliminary investigation on the effect of foam stabilizers on the physical characteristics and reconstitution properties of foam-mat dried soymilk. Drying Technol. 9, 245-262.
4. Azizpour, M., Mohebbi, M., Haddad Khodaparast, M.H. and Varidi, M. 2013. Foam-mat drying of shrimp: Characterization and drying kinetics of foam. Agr. Eng. Int. 15, 159-165.
5. Bag, S.K., Srivastav, P.P. and Mishra, H.N. 2011. Optimization of process parameters for foaming of bael (Aegle marmelos L.) fruit pulp. Food Bioprocess Tech. 4, 1450-1458.
6. Baniel, A., Fains, A. and Popineau, Y. 1997. Foaming properties of egg albumen with a bubbling apparatus compared with whipping. J. Food Sci. 62, 377-381.
7. Brygidyr, A., Rzepecka, M. and McConnell, M. 1977. Characterization and drying of tomato paste foam by hot air and microwave energy. Can. Inst. Food Sci. Technol. J. 10, 313-319.
8. Carp, D., Baeza, R., Bartholomai, G. and Pilosof, A. 2004. Impact of proteins-κ-carrageenan interactions on foam properties. LWT - Food Sci. Technol. 37, 573-580.
9. Chand, K. and Pandey, R. 2012. Optimization of foam mat drying process variables for malta powder. Int. J. Food Agrc. Vet. Sci. 2, 67-73.
10. Damodaran, S. 2005. Protein stabilization of emulsions and foams. J. Food Sci. 70, R54-R66.
11. Daniel, C. 2004. Soy Protein Concentrate: Technology, Properties and Applications, Chap. 6. In Soybeans as Functional Foods and Ingredients (K Liu, ed.) AOCS Press, Champaign, IL, USA.
12. Dev, S., Padmini, T., Adedeji, A., Gariépy, Y. and Raghavan, G. 2008. A comparative study on the effect of chemical, microwave, and pulsed electric pretreatments on convective drying and quality of raisins. Drying Technol. 26, 1238-1243.
13. Dev, S.R. and Raghavan, V.G. 2012. Advancements in drying techniques for food, fiber, and fuel. Drying Technol. 30, 1147-1159.
14. Dickinson, E. 1992. Introduction to Food Colloids, Oxford University Press, UK.
15. Dickinson, E. 1998. Proteins at interfaces and in emulsions Stability, rheology and interactions. J. Chem. Soc. Faraday Trans. 94, 1657-1669.
16. Djaeni, M., Prasetyaningrum, A., Sasongko, S., Widayat, W. and Hii, C. 2013. Application of foam-mat drying with egg white for carrageenan: Drying rate and product quality aspects. J. Food Sci. Technol. 3, 1-6.
17. Elizalde, B., Giaccaglia, D., Pilosof, A. and Bartholomai, G. 1991. Kinetics of liquid drainage from protein-stabilized foams. J. Food Sci. 56, 24-26.
18. Falade, K., Adeyanju, K. and Uzo-Peters, P. 2003. Foam-mat drying of cowpea (Vigna unguiculata) using glyceryl monostearate and egg albumin as foaming agents. Eur. Food Res. Technol. 217, 486-491.
19. Falade, K.O. and Okocha, J.O. 2012. Foam-mat drying of plantain and cooking banana (Musa spp.). Food Bioprocess Tech. 5, 1173-1180.
20. Falade, K.O. and Solademi, O.J. 2010. Modelling of air drying of fresh and blanched sweet potato slices. Int. J. Food Sci. Technol. 45, 278-288.
21. Foegeding, E.A., Luck, P. and Davis, J. 2006. Factors determining the physical properties of protein foams. Food Hydrocolloids. 20, 284-292.
22. Fumagalli, F. and Silveira, A.M. 2005. Quality evaluation of microwave-dried Packham's triumph pear. Drying Technol. 23, 2215-2226.
23. German, J.B. and Phillips, L. 1994. Protein interactions in foams: Protein-gas phase interactions. In Protein Functionality in Food Systems (N.S. Hettiarachchy, G.R. Ziegler, eds.) pp. 181-208, Marcel Dekker. Inc, New York, NY.
24. Green, A.J., Littlejohn, K.A., Hooley, P. and Cox, P.W. 2013. Formation and stability of food foams and aerated emulsions: Hydrophobins as novel functional ingredients. Curr. Opin. Colloid Interface Sci. 18, 292-301.
25. Hailing, P.J. and Walstra, P. 1981. Protein-stabilized foams and emulsions. Crit. Rev. Food Sci. Nutr. 15, 155-203.
26. Hennock, M., Rahalkar, R. and Richmond, P. 1984. Effect of xanthan gum upon the rheology and stability of oil-water emulsions. J. Food Sci. 49, 1271-1274.
27. Henry, W. and Barbour, A. 1933. Beating properties of egg white. Ind. Eng. Chem. 25, 1054-1058.
28. Hertzendorf, M.S., Moshy, R.J. and Seltzer, E. 1970. Foam drying in the food industry. Crit. Rev. Food Sci. Nutr. 1, 25-70.
29. Indrawati, L. and Narsimhan, G. 2008. Characterization of protein stabilized foam formed in a continuous shear mixing apparatus. J. Food Eng. 88, 456-465.
30. Kadam, D.M., Patil, R.T. and Kaushik, P. 2010a. Foam mat drying of fruit and vegetable products. In Drying of foods, vegetables and fruits - Volume 1 (S.V. Jangam, C.L. Law and A.S. Mujumdar, eds) pp. 113-124, ISBN: 978-981-08-6759-1, Published in Singapore.
31. Kadam, D.M. and Balasubramanian, S. 2011. Foam mat drying of tomato juice. J. Food Process. Preserv. 35, 488-495.
32. Kadam, D.M., Samuel, D.V.K. and Pandey, A.K. 2005. Influence of different treatments on dehydrated cauliflower quality. Int. J. Food Sci. Technol. 40, 849-856.
33. Kadam, D.M., Wilson, R.A. and Kaur, S. 2010b. Determination of biochemical properties of foam-mat dried mango powder. Int. J. Food Sci. Technol. 45, 1626-1632.
34. Kadam, D.M., Rai, D.R., Patil, R., Wilson, R.A., Kaur, S. and Kumar, R. 2011. Quality of fresh and stored foam mat dried Mandarin powder. Int. J. Food Sci. Technol. 46, 793-799.
35. Kadam, D.M., Wilson, R.A., Kaur, S. and Manisha 2012a. Influence of foam mat drying on quality of tomato powder. Int. J. Food Prop. 15, 211-220.
36. Kadam, D.M., Wilson, R.A., Kaur, V., Chadha, S., Kaushik, P., Kaur, S., Patil, R.T. and Rai, D.R. 2012b. Physicochemical and microbial quality evaluation of foam-mat-dried pineapple powder. Int. J. Food Sci. Technol. 47, 1654-1659.
37. Kandasamy, P. and Varadharaju, N. 2014. Assessment of biochemical characteristics of foam-mat dried papaya powder. Int. J. Agrc. Food Sci. 4, 54-58.
38. Kandasamy, P., Varadharaju, N., Kalemullah, S. and Maladhi, D. 2012. Optimization of process parameters for foam-mat drying of papaya pulp. J. Food Sci. Technol. 51, 2526-2534.
39. Karim, A.A. and Wai, C.C. 1999. Foam-mat drying of starfruit (Averrhoa carambola) purée. Stability and air drying characteristics. Food Chem. 64, 337-343.
40. Kaushal, M., Sharma, P. and Sharma, R. 2013. Formulation and acceptability of foam mat dried seabuckthorn (Hippophae salicifolia) leather. J. Food Sci. Technol. 50, 78-85.
41. Kinsella, J. and Whitehead, D. 1989. Proteins in whey: Chemical, physical, and functional properties. Adv. Food Nutr. Res. 33, 437-438.
42. Klitzing, R.V. and Müller, H.-J. 2002. Film stability control. Curr. Opin. Colloid Interface Sci. 7, 42-49.
43. Krasaekoopt, W. and Bhatia, S. 2012. Production of yogurt powder using foam-mat drying. AU J. Technol. 15, 166-171.
44. Kudra, T. and Ratti, C. 2006. Foam-mat drying: Energy and cost analyses. Can. Biosyst. Eng. 48, 3.27-3.32.
45. Lau, C.K. and Dickinson, E. 2005. Instability and structural change in an aerated system containing egg albumen and invert sugar. Food Hydrocolloids. 19, 111-121.
46. Lomakina, K. and Mikova, K. 2006. A study of the factors affecting the foaming properties of egg white-a review. Czech. J. Food Sci. 24, 110-118.
47. Martínez, K.D., Carrera Sánchez, C., Rodríguez Patino, J.M. and Pilosof, A.M. 2009. Interfacial and foaming properties of soy protein and their hydrolysates. Food Hydrocolloids. 23, 2149-2157.
48. Mitra, P. and Meda, V. 2009. Optimization of microwave-vacuum drying parameters of Saskatoon berries using response surface methodology. Drying Technol. 27, 1089-1096.
49. Morgan, A., Graham, R., Ginnette, L. and Williams, G. 1961. Recent developments in foam-mat drying. Food Technol. 15, 37-39.
50. Muralikrishna, M., Nanjundaswamy, A. and Siddappa, G. 1969. Guava powder-preparation, packaging and storage studies. J. Food Sci. Technol. 6, 93-98.
51. Muthukumaran, A. 2007. Foam-mat freeze drying of egg white and mathematical modeling. McGill University.
52. Narchi, I., Vial, C. and Djelveh, G. 2009. Effect of protein-polysaccharide mixtures on the continuous manufacturing of foamed food products. Food Hydrocolloids. 23, 188-201.
53. Nekrasov, A.G., Krotov, V.V. and Rusanov, A.I. 2002. Optical method of studying foam structural stability. Colloid J. 64, 778-780.
54. Phaechamud, T., Sarunyakasitrin, K. and Choncheewa, C. 2012. Instant powder of malabar tamarind fruit extract prepared by foam-mat method. Adv. Mat. Res. 506, 351-354.
55. Phillips, L., Schulman, W. and Kinsella, J. 1990. pH and heat treatment effects on foaming of whey protein isolate. J. Food Sci. 55, 1116-1119.
56. Prins, A. 1988. Principles of foam stability. In Advances in food emulsions and foams (E. Dickinson and G. Stainsby, eds) pp. 91-122, Elsevier, London.
57. Raharitsifa, N. and Ratti, C. 2010a. Foam-mat freeze-drying of apple juice part 1: Experimental data and ann simulations. J. Food Process Eng. 33, 268-283.
58. Raharitsifa, N. and Ratti, C. 2010b. Foam-mat freeze-drying of apple juice part 2: Stability of dry products during storage. J. Food Process Eng. 33, 341-364.
59. Rajkumar, P., Kailappan, R., Viswanathan, R. and Raghavan, G. 2007. Drying characteristics of foamed Alphonso mango pulp in a continuous type foam mat dryer. J. Food Eng. 79, 1452-1459.
60. Ratti, C. and Kudra, T. 2006. Drying of foamed biological materials: Opportunities and challenges. Drying Technol. 24, 1101-1108.
61. Sankat, C.K. and Castaigne, F. 2004. Foaming and drying behaviour of ripe bananas. LWT - Food Sci. Technol. 37, 517-525.
62. Schoppet, E., Aceto, N., Eskew, R., Craig, J., Jr. and Holden, T. 1965. Continuous vacuum drying of whole milk foam. II. Modified procedure. J. Dairy Sci. 48, 1436-1440.
63. Shimoyama, A., Kido, S., Kinekawa, Y.-I. and Doi, Y. 2008. Guar foaming albumin: A low molecular mass protein with high foaming activity and foam stability isolated from guar meal. J. Agric. Food Chem. 56, 9200-9205.
64. Sun, Y., Zheng, X., Xu, X., Liu, C., Li, Q. and Zhang, Q. 2012. Drying properties and parameters of blue honeysuckles pulp under foam assisted microwave drying conditions. Int. J. Food Eng. 8, 1-21.
65. Thuwapanichayanan, R., Prachayawarakorn, S. and Soponronnarit, S. 2008. Drying characteristics and quality of banana foam mat. J. Food Eng. 86, 573-583.
66. Thuwapanichayanan, R., Prachayawarakorn, S. and Soponronnarit, S. 2012. Effects of foaming agents and foam density on drying characteristics and textural property of banana foams. LWT - Food Sci. Technol. 47, 348-357.
67. Townsend, A.A. and Nakai, S. 1983. Relationships between hydrophobicity and foaming characteristics of food proteins. J. Food Sci. 48, 588-594.
68. Valenzuela, C. and Aguilera, J.M. 2013. Aerated apple leathers: Effect of microstructure on drying and mechanical properties. Drying Technol. 31, 1951-1959.
69. Vernon-Carter, E.J., Espinosa-Paredes, G., Beristain, C.I. and Romero-Tehuitzil, H. 2001. Effect of foaming agents on the stability, rheological properties, drying kinetics and flavour retention of tamarind foam-mats. Food Res. Int. 34, 587-598.
70. Walsh, D.J., Russell, K. and Fitzgerald, R.J. 2008. Stabilisation of sodium caseinate hydrolysate foams. Food Res. Int. 41, 43-52.
71. Zayas, J.F. 1997. Foaming properties of proteins. In Functionality of Proteins in Food (J.F. Zayas, ed.) pp. 260-309, Springer - Verlag Berlin Heidelberg.
72. Zheng, X., Wang, Y., Liu, C., Sun, J., Liu, B., Zhang, B., Lin, Z., Sun, Y. and Liu, H. 2013. Microwave energy absorption behavior of foamed berry puree under microwave drying conditions. Drying Technol. 31, 785-794.
73. Zheng, X.-Z., Liu, C.-H. and Zhou, H. 2011. Optimization of parameters for microwave-assisted foam mat drying of blackcurrant pulp. Drying Technol. 29, 230-238.