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Ricotta cheese has a limited shelf life due to its nutritional properties, and foam drying can, in addition to increasing the shelf-life, have better properties and less cost than other drying methods. In this research, two types of ricotta cheese were prepared from whole milk and whole whey. The effect of egg white powder and whey protein concentrate in two levels of 1 and 3% in the foaming ability of cheese was investigated. In order to stabilize the foam, cress seed and xanthan gum were tested in three levels of 0.5, 1 and 1.5%. Density, drainage volume and overrun and Foam bubbles of different treatments were measured. According to the results, the best foam production conditions is 1% concentration of xanthan gum and 3% egg white powder that it had the lowest density and drainage volume and the highest overrun.

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The foam mat drying is a process in which liquid food is converted in to stable foam by combining gas into it, and then dried at a relatively low temperature. The effect of drying temperature (50, 60 and 70 °C) and thickness (4 and 8 mm) on foam mat drying kinetics of shrimp under hot-air drying was investigated. The drying curves obtained were processed for drying rates to find the most convenient model among the 12 different expressions proposed by earlier authors. In addition, the various statistical parameters such as: R², reduced chi-square, SSE and root mean square error (RMSE) were used to determine the quality of the fit. The colour change during concentration processes was investigated. Total colour differences parameter was used to estimate the extent of colour loss. The zero-order, first-order and a combined kinetics model were applied to the changes in colour parameters. Based on the results, Midilli model was found to be the best model fitted to the experimental hot air drying data at all temperature levels. These models exhibited the highest value of R² and the least RMSE, χ² and SSE comparing to the other models. Results indicated that variation in TCD followed combined kinetics model. This model implied that the colour formation and pigment destruction occurred during foam mat drying process of shrimp.

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In this research, physical properties in instant drink powder made from red beetroot, quince fruit and cinnamon extract by foam-mat drying were investigated. The effect of independent variables regarding maltodextrin level and the method of drying (foam mat hot air drying and freeze-drying) on the moisture content, hygroscopicity; caking degree; bulk, tapped and particle density and solubility of powders were determined. Results showed as the maltodextrin level increased, hygroscopicity and caking degree of powders decreased. The highest values of bulk (0.62 ± 0.008 g/cm³) and tapped density (0.77 ± 0.007 g/cm³) belong to powders contain 20% of maltodextrin, prepared with foam mat hot air drying and the lowest values (0.25 ± 0.003 g/cm³, 0.31 ± 0.005 g/cm³ respectively for bulk and tapped density) observed in powders contain 20% of maltodextrin, prepared with foam mat freeze-drying. Powders contain 20% of maltodextrin in both methods of drying had the lowest values of particle density (1.04 ± 0.008 g/cm3 and 1.23 ± 0.02 g/cm3 respectively for 20% maltodextrin hot air foam mat dried and freeze foam mat dried samples). Powder solubility increased as the maltodextrin level increased. Hygroscopicity, caking degree, solubility and particle density in powders prepared from foam mat freeze-drying were higher than that of powders prepared with foam mat hot air drying. Bulk and tapped density of powder samples prepared with foam mat hot air drying (0.52 ± 0.1 g/cm³ and 0.67 ± 0.11 g/cm³ respectively) were higher than that of foam mat freeze-dried samples (0.36 ± 0.07 g/cm³ and 0.47 ± 0.1 g/cm³ respectively). Both independent variables (maltodextrin level and drying method) had a significant effect on hygroscopicity; caking degree; bulk, tapped and particle density and solubility. Results showed that the powder sample contains 20% maltodextrin prepared with foam mat hot air drying can be introduced as an optimal sample.

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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.

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Recently, the quality of powder product was considered in food industry. Foam mat drying is an economical alternative to spray, drum and freeze-drying for the production of food powders. The high porosity and surface-to-volume ratio of foams during foam-mat drying improve final product quality. In this work, foaming properties of white button mushroom(Agaricusbisporus) were analyzedby response surface methodology. For optimization,xanthan gum (XG)solution range was considered between 0.05–0.3% w/w, mushroom concentration (water: mushroom puree) range was considered 1:0.5– 1:3.5 w/w and whipping time range was considered between 2–8 min. Based on face centered central composite design (CCF),twenty tests were done. Analysis of variance showed that the quadratic modelshaveconsiderable effects on both responses.In this research, the optimized pointwasobtainedat xanthan gum solution 0.2% w/w, mushroom concentration (water:mushroom puree) = 1:2.2 and whipping time= 6.19 minand the predicted values for foam density and drainage volumewere0.56 gcm^-3 and 1.8 mL, respectively.At the second step, optimized foam dried at 50, 65 and 80°C and then drying behavior of optimized foam was investigated by different mathematical models. The results indicated that theMidilli model is high accurate model for evaluating the drying behavior of mushroom foam. At the third step, the influence of the drying temperatures on some qualitative characteristics of foam-matdried mushroom powder was investigated. It was found, as the temperature increased, water activity and water binding capacity decreased. Also, Lightness parameter for the temperature of 65°Cwas higher than other temperature.So, white button mushrooms can be processed into powder and used as a functional or nutritional addition in a variety of food products.
 

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In this research, cress seed gum in three concentrations (0.1, 0.2 and 0.3%) as a stabilizer and egg white powder in four levels (1, 2, 3 and 4%) was used to produce orange juice foam and then the optimal foam sample (minimum density, maximum stability and overrun) was selected. Next, the optimal sample for drying by foam mat drying method was dried at three different temperatures (40, 55 and 70 C) by hot air dryer. The results showed that by decreasing the concentration of cress seed gum and increasing the concentration of egg white protein, the overrun increased significantly and the density decreased (p<0.05). Also, by increasing the concentration of cress seed gum and egg white protein, the stability of the foam improved. Among all the treatments, the sample containing 4% egg white powder and 0.1% cress seed gum, in addition to low drainage (drainage volume 0.5 ml), has low density (0.321 gr/cm) and high overrun (308 percent) which was selected as the best treatment for the production of orange powder. The drying time of orange pulp at temperatures of 40, 55 and 70 degrees Celsius was 100, 150 and 280 minutes, respectively. The effective diffusion coefficient in the temperature range of 40 to 70 degrees Celsius was in the range of 1.38 x 10-7 to 2.938 x 10-7 m2/s. The results showed that by increasing the temperature from 40 to 70 degrees Celsius, the solubility of the powder increased, while the water activity of the powder, density and reabsorption of water decreased significantly (p˂0.05). Also, the results of color analysis showed that with increasing drying temperature, color indices (L*) and (a*) increased significantly and color index (b*) decreased. Our results showed that food powders with good properties can be gained by foam mat drying.