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| Azizpour, Mehran; Mohebbi, Mohebbat; Khodaparast, Mohammad Hossein Haddad; Varidi, Mehdi. |
| The effects of water: shrimp ratio and xanthan gum (XG) concentration on characteristics of shrimp foam were investigated. Foams were prepared from shrimp puree by adding several xanthan gum concentrations (0.1, 0.2, 0.3 % w/w), water: shrimp ratios (2:1, 3.5:1, 5:1 w/w) and whipped for five minutes. Incorporation of 0.2% w/w XG with 3.5:1 w/w water: shrimp ratio was selected because of having better characteristics of produced foams and then dried at 50, 60 and 70°C. Results showed that stability and density of foam increased with increasing xanthan gum concentration. However, increasing water : shrimp ratio caused to decrease in stability and density of foam. As the temperature increased from 50 to 70°C, the drying time decreased to 55 minutes.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Activation energy; Effective diffusivity; Foam-mat drying; Foam characteristics; Modeling; Shrimp. |
| Ano: 2013 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2339 |
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| Baptestini,Fernanda M.; Corrêa,Paulo C.; Junqueira,Mateus S.; Ramos,Afonso M.; Vanegas,Jaime D. B.; Costa,Cristian F.. |
| RESUMO Objetivou-se, com este trabalho, propor e ajustar modelos matemáticos ao processo de secagem de espuma de graviola em diferentes condições de ar, determinar o coeficiente de difusão efetivo e obter a energia de ativação. Para a formação da espuma foi adicionada, à polpa, albumina, na concentração de 7,43% em massa e submetida à agitação em batedeira doméstica, durante 15 min; em seguida, esta foi espalhada sobre bandejas formando uma camada fina de cerca de 5,0 mm de espessura cujas condições de secagem foram: de 40, 50, 60, 70 e 80 °C, 5,6 m s-1 e 60%. O modelo para determinar o binômio teor de água crítico e tempo crítico e o de Midili se ajustaram bem aos dados experimentais da secagem de espuma de graviola e se obteve acréscimo no coeficiente de... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Teor de água crítico; Tempo crítico; Foam-mat drying. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662015001201203 |
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| Pertiwi,Sri Rejeki Retna; Sunarya,Rifki; Rohmayanti,Titi. |
| Abstract Overripe canistel fruit was generally consumed and not yet widely utilized. The objective of this research was to study and determine the optimum formulation for water, egg albumin, and maltodextrin concentration in making canistel powder using the foam-mat drying method. Optimization was conducted by Response Surface Methodology (RSM) simple mixture of Design-Expert 7.0 software. The formulas used in this study were water of 50-55%, egg albumin of 15-20%, maltodextrin of 5-10% with a total of 75%, and overripe canistel fruit of 25%. The responses of yield, moisture, and beta carotene concentration were analyzed. The results showed that the higher the maltodextrin and the egg albumin concentration led to the higher the powder yield. The use of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Pouteria campechiana; Overripe canistel fruit; Foam-mat drying; Surface analysis. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452020000300902 |
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