The effect of different foam mat drying methods on the properties of orange beverage powder prepared from permeate

Authors
Azita Nemati 1
Ali Motamedzadegan 2
Jafar Mohammadzadeh Milani 2
1 Azita Nemati (Ph.D. student)Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University.
2 Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University.
10.22034/FSCT.19.126.239
Abstract
Production of powdered beverage, especially based on local products and with the aim of optimal use of waste, is one of the research fields considered by the food industry. In this studt the effect of different foam mat drying condition on orange beverage powder was investigated. In order to prepare the beverage foam, egg white and basil gum solution were used according to the experimental design and were mixed with an electric mixer at the highest speed for 6 minutes. Drying was performed under different treatments of the oven with (45, 65 and 80) temperatures and microwave with (360, 600 and 900) power, with (3 and 5 mm) thicknesses. Some properties of the beverage powder including moisture content, water activity, solubility, water binding capacity, rehydrating the powder, hygroscopy, flowability, pH, color, DSC,FTIR, and sensory characteristics were investigated. Almost all properties indicate a increasing trend with increasing the drying temperature.
Keywords
Egg white
Basil gum
Beverage powder
foam mat drying

Subjects

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