Trends in foam mat drying of foods: Special emphasis on hybrid foam mat drying technology

References

• Abbasi, E., and M. Azizpour. 2016. Evaluation of physicochemical properties of foam mat dried sour cherry powder. LWT - Food Science and Technology 68:105–10. doi: 10.1016/j.lwt.2015.12.004.
   Web of Science ®Google Scholar
• Aceto, N. C., H. I. Sinnamon, E. F. Schoppet, and R. K. Eskew. 1962. Continuous vacuum drying of whole milk foam. Journal of Dairy Science 454:501–7. doi: 10.3168/jds.S0022-0302(62)89435-1.
   Google Scholar
• Akintoye, O. A., and O. A. Oguntunde. 1991. Preliminary investigation on the effect of foam stabilizers on the physical characteristics and reconstitution properties of foam-mat dried soymilk. Drying Technology 9 (1):245–62. doi: 10.1080/07373939108916651.
   Web of Science ®Google Scholar
• Alibas-Ozkan, I., B. Akbudak, and N. Akbudak. 2007. Microwave drying characteristics of spinach. Journal of Food Engineering 78 (2):577–83. doi: 10.1016/j.jfoodeng.2005.10.026.
   Web of Science ®Google Scholar
• Amami, E., E. Vorobiev, and N. Kechaou. 2005. Effect of pulsed electric field on the osmotic dehydration and mass transfer kinetics of apple tissue. Drying Technology 23 (3):581–95. doi: 10.1081/DRT-200054144.
   Web of Science ®Google Scholar
• Bag, S. K., P. P. Srivastav, and H. N. Mishra. 2011. Optimization of process parameters for foaming of bael (Aegle marmelos L.) fruit pulp. Food and Bioprocess Technology 4 (8):1450–8. doi: 10.1007/s11947-009-0243-6.
   Web of Science ®Google Scholar
• Berlin, E., N. M. Howard, and M. J. Pallansch. 1964. Specific surface areas of milk powders produced by different drying methods. Journal of Dairy Science 47 (2):132–8. doi: 10.3168/jds.S0022-0302(64)88605-7.
   Web of Science ®Google Scholar
• Chakraborty, S., S. Banerjee, and S. Mazumder. 2014. Functional properties based statistical optimization of foam mat drying parameters for potato (Kufri Chandramukhi). Global Journal of Science Frontier Research 14:1–10.
   Google Scholar
• Chandrasekar, V., J. S. Gabriela, K. Kannan, and A. Sangamithra. 2015. Effect of foaming agent concentration and drying temperature on physiochemical and antimicrobial properties of foam mat dried powder. Asian Journal of Dairy and Food Research 34 (1):39–43. doi: 10.5958/0976-0563.2015.00008.1.
   Google Scholar
• Chua, K. J., and S. K. Chou. 2005. New hybrid drying technologies. In Emerging technologies for food processing, 535–51. Cambridge, MA: Academic Press.
   Google Scholar
• Cooke, R. D., G. R. Breag, C. E. M. Ferber, P. R. Best, and J. Jones. 1976. Studies of mango processing. I. The foam-mat drying of mango (Alphonso cultivar) puree. International Journal of Food Science & Technology 11:463–73. doi: 10.1111/j.1365-2621.1976.tb00746.x.
   Google Scholar
• Darniadi, S., P. Ho, and B. S. Murray. 2018. Comparison of blueberry powder produced via foam-mat freeze-drying versus spray-drying: Evaluation of foam and powder properties. Journal of the Science of Food and Agriculture 98 (5):2002–10. doi: 10.1002/jsfa.8685.
   PubMed Web of Science ®Google Scholar
• Das, S., S. Banerjee, and J. Pal. 2015. Mathematical modelling of foam-mat dried pumpkin pulp. International Journal of Food Sciences and Nutrition 4:50–5.
   Google Scholar
• Falade, K. O., and N. F. Onyeoziri. 2012. Effects of cultivar and drying method on color, pasting and sensory attributes of instant yam (Dioscorea rotundata) flours. Food and Bioprocess Technology 5 (3):879–87. doi: 10.1007/s11947-010-0383-8.
   Web of Science ®Google Scholar
• Falade, K., K. Adeyanju, and P. Uzo-Peters. 2003. Foam-mat drying of cowpea (Vigna unguiculata) using glyceryl monostearate and egg albumin as foaming agents. European Food Research and Technology 217 (6):486–91. doi: 10.1007/s00217-003-0775-3.
   Web of Science ®Google Scholar
• Febrianto, A., S. Kumalaningsih, and A. W. Aswari. 2012. Process engineering of drying milk powder with foam mat drying method: A study of the effect of the concentration and types of filler. Journal of Basic and Applied Scientific Research 2:3588–92.
   Google Scholar
• Feng, H., Y. Yin, and J. Tang. 2012. Microwave drying of food and agricultural materials: Basics and heat and mass transfer modeling. Food Engineering Reviews 4 (2):89–106. doi: 10.1007/s12393-012-9048-x.
   Web of Science ®Google Scholar
• Fernandes, R. V. B., F. Queiroz, D. A. Botrel, V. V. Rocha, C. F. de Lima, and V. R. de Souza. 2013. Foam mat drying of tomato pulp. Journal of Biosciences 29:816–25.
   Google Scholar
• Foegeding, E. A. 2006. Food biophysics of protein gels: A challenge of nano and macroscopic proportions. Food Biophysics 1 (1):41–50. doi: 10.1007/s11483-005-9003-y.
   Web of Science ®Google Scholar
• Franco, T. S., C. A. Perussello, L. N. Ellendersen, and M. L. Masson. 2015. Effect of process parameters on foam mat drying kinetics of yacon (Smallanthus sonchifolius) and thinlayer drying modeling of experimental data. Journal of Food Process Engineering 40:12264.
   Web of Science ®Google Scholar
• Garcia-Noguera, J., F. I. P. Oliveira, M. I. Gallão, C. L. Weller, S. Rodrigues, and F. A. N. Fernandes. 2010. Ultrasound-assisted osmotic dehydration of strawberries: Effect of pretreatment time and ultrasonic frequency. Drying Technology 28 (2):294–303. doi: 10.1080/07373930903530402.
   Web of Science ®Google Scholar
• German, J. B., and L. Phillips. 1994. Protein interactions in foams: Protein-gas phase interactions. In Protein functionality in food systems, eds. N. S. Hettiarachchy and G. R. Ziegler. New York, NY: Marcel Dekker Inc.
   Google Scholar
• Goula, A. M., and K. G. Adamopoulos. 2005. Spray drying of tomato pulp in dehumidified air: II. The effect on powder properties. Journal of Food Engineering 66 (1):35–42. doi: 10.1016/j.jfoodeng.2004.02.031.
   Web of Science ®Google Scholar
• Hardy, Z., and V. A. Jideani. 2017. Foam-mat drying technology: A review. Critical Reviews in Food Science and Nutrition 57 (12):2560–72. doi: 10.1080/10408398.2015.1020359.
   PubMed Web of Science ®Google Scholar
• Indrawati, L., Z. Wang, G. Narsimhan, and J. Gonzalez. 2008. Effect of processing parameters on foam formation using a continuous system with a mechanical whipper. Journal of Food Engineering 88 (1):65–74. doi: 10.1016/j.jfoodeng.2008.01.015.
   Web of Science ®Google Scholar
• Izquierdo-López, D., J. Goulet, and C. Ratti. 2017. Foam-mat freeze-drying of Bifidobacterium longum RO175: Viability and refrigerated storage stability. Journal of Food Science 82 (1):90–6. doi: 10.1111/1750-3841.13571.
   PubMed Web of Science ®Google Scholar
• Jafari, S. M., V. Ghanbari, M. Ganje, and D. Dehnad. 2016. Modeling the drying kinetics of green bell pepper in a heat pump assisted fluidized bed dryer. Journal of Food Quality 39 (2):98–108. doi: 10.1111/jfq.12180.
   Web of Science ®Google Scholar
• Jiang, N., C. Liu, D. Li, Z. Zhang, C. Liu, D. Wang, L. Niu, and M. Zhang. 2017. Evaluation of freeze drying combined with microwave vacuum drying for functional okra snacks: Antioxidant properties, sensory quality, and energy consumption. LWT - Food Science and Technology 82:216–26. doi: 10.1016/j.lwt.2017.04.015.
   Web of Science ®Google Scholar
• Kadam, D. M., and S. Balasubramanian. 2011. Foam mat drying of tomato juice. Journal of Food Processing and Preservation 35 (4):488–95. doi: 10.1111/j.1745-4549.2010.00492.x.
   Web of Science ®Google Scholar
• Kadam, D. M., R. T. Patil, and P. Kaushik. 2010. Foam mat drying of fruit and vegetable products. In Drying of foods, vegetables and fruits, eds. S. V. Jangam, C. L. Law, and A. S. Mujumdar, 111–24. Singapore.
   Google Scholar
• Kadam, D. M., R. A. Wilson, and S. Kaur, Manisha. 2012. Influence of foam mat drying on quality of tomato powder. International Journal of Food Properties 15:211–20.
   Web of Science ®Google Scholar
• Kandasamy, P., N. Varadharaju, S. Kalemullah, and D. Maladhi. 2014. Optimization of process parameters for foam-mat drying of papaya pulp. Journal of Food Science and Technology 51 (10):2526–34. doi: 10.1007/s13197-012-0812-y.
   PubMed Web of Science ®Google Scholar
• Karim, A. A., and C. C. Wai. 1999. Foam-mat drying of starfruit (Averrhoa carambola L.) puree: Stability and air drying characteristics. Food Chemistry 64 (3):337–43. doi: 10.1016/S0308-8146(98)00119-8.
   Web of Science ®Google Scholar
• Klitzing, R. V., and H. J. Müller. 2002. Film stability control. Current Opinion in Colloid & Interface Science 7:42–9. doi: 10.1016/S1359-0294(02)00005-5.
   Web of Science ®Google Scholar
• Lewicki, P. P. 1975. Mechanisms concerned in foam-mat drying of tomato paste. Transactions of Agriculture and Academy in Warsaw 55:1–67.
   Google Scholar
• Lobo, F. A., M. A. Nascimento, J. R. Domingues, D. Q. Falcão, D. Hernanz, F. J. Heredia, and K. G. L. Araujo. 2017. Foam mat drying of Tommy Atkins mango: Effects of air temperature and concentrations of soy lecithin and carboxymethylcellulose on phenolic composition, mangiferin, and antioxidant capacity. Food Chemistry 221:258–66. doi: 10.1016/j.foodchem.2016.10.080.
   PubMed Web of Science ®Google Scholar
• Maskan, M. 2001. Kinetics of colour change of kiwifruits during hot air and microwave drying. Journal of Food Engineering 48 (2):169–75. doi: 10.1016/S0260-8774(00)00154-0.
   Web of Science ®Google Scholar
• Monteiro, R. L., B. A. M. Carciofi, and J. B. Laurindo. 2016. A microwave multi-flash drying process for producing crispy bananas. Journal of Food Engineering 178:1–11. doi: 10.1016/j.jfoodeng.2015.12.024.
   Web of Science ®Google Scholar
• Moses, J. A., T. Norton, K. Alagusundaram, and B. K. Tiwari. 2014. Novel drying techniques for the food industry. Food Engineering Reviews 6 (3):43–55. doi: 10.1007/s12393-014-9078-7.
   Web of Science ®Google Scholar
• Mujumdar, A. S., and C. L. Law. 2010. Drying technology: Trends and applications in postharvest processing. Food and Bioprocess Technology 3 (6):843–52. doi: 10.1007/s11947-010-0353-1.
   Web of Science ®Google Scholar
• Muthukumaran, A., C. Ratti, and V. G. S. Raghavan. 2008a. Foam-mat freeze drying of egg white and mathematical modeling part I: Optimization of egg white foam stability. Drying Technology 26 (4):508–12.
   Web of Science ®Google Scholar
• Muthukumaran, A., C. Ratti, and V. G. S. Raghavan. 2008b. Foam-mat freeze drying of egg white-mathematical modeling part II: Freeze drying and modeling. Drying Technology 26 (4):513–8. doi: 10.1080/07373930801929615.
   Web of Science ®Google Scholar
• Ng, M. L., and R. Sulaiman. 2018. Development of beetroot (Beta vulgaris) powder using foam mat drying. LWT - Food Science and Technology 88:80–6. doi: 10.1016/j.lwt.2017.08.032.
   Web of Science ®Google Scholar
• Oliveira, S. M., T. R. S. Brandão, and C. L. M. Silva. 2016. Influence of drying processes and pretreatments on nutritional and bioactive characteristics of dried vegetables: A review. Food Engineering Reviews 8 (2):134–63. doi: 10.1007/s12393-015-9124-0.
   Web of Science ®Google Scholar
• Prakotmak, P., S. Soponronnarit, and S. Prachayawarakorn. 2010. Modelling of moisture diffusion in pores of banana foam mat using a 2-D stochastic pore network: Determination of moisture diffusion coefficient during adsorption process. Journal of Food Engineering 96 (1):119–26. doi: 10.1016/j.jfoodeng.2009.07.004.
   Web of Science ®Google Scholar
• Qadri, O. S., and A. K. Srivastava. 2014. Effect of microwave power on foam-mat drying of tomato pulp. Agricultural Engineering International: CIGR Journal 16:238–44.
   Google Scholar
• Qadri, O. S., and A. K. Srivastava. 2017. Microwave-assisted foam mat drying of guava pulp: Drying kinetics and effect on quality attributes. Journal of Food Process Engineering 40:12295.
   Web of Science ®Google Scholar
• Raharitsifa, N., and C. Ratti. 2010. Foam-mat freeze-drying of apple juice part 1: Experimental data and simulations. Journal of Food Process Engineering 33:268–83. doi: 10.1111/j.1745-4530.2009.00400.x.
   Web of Science ®Google Scholar
• Raharitsifa, N., D. B. Genovese, and C. Ratti. 2006. Characterization of apple juice foams for foam-mat drying prepared with egg white protein and methylcellulose. Journal of Food Science 71:142–51.
   Web of Science ®Google Scholar
• Ratti, C., and T. Kudra. 2006. Drying of foamed biological materials: Opportunities and challenges. Drying Technology 24 (9):1101–8. doi: 10.1080/07373930600778213.
   Web of Science ®Google Scholar
• Rzepecka, M. A., A. M. Brygidyr, and M. B. McConnell. 1976. Foam-mat dehydration of tomato paste using microwave energy. Canadian Agricultural Engineering 18:36–40.
   Google Scholar
• Sangamithra, A., S. Venkatachalam, and S. G. John. 2014. Foam mat drying of food materials: A review. Journal of Food Processing and Preservation 39:3165–74. doi: 10.1111/jfpp.12421.
   Web of Science ®Google Scholar
• Sankat, C. K., and F. Castaigne. 2004. Foaming and drying behaviour of ripe bananas. LWT - Food Science and Technology 37 (5):517–25. doi: 10.1016/S0023-6438(03)00132-4.
   Web of Science ®Google Scholar
• Seerangurayar, T., A. Manickavasagan, A. M. Al-Ismaili, and Y. A. Al-Mulla. 2018. Effect of carrier agents on physicochemical properties of foam-mat freeze-dried date powder. Drying Technology 36 (11):1292–303. doi: 10.1080/07373937.2017.1400557.
   Web of Science ®Google Scholar
• Sharma, G. P., and S. Prasad. 2001. Drying of garlic (Allium sativum) cloves by microwave-hot air combination. Journal of Food Engineering 50 (2):99–105. doi: 10.1016/S0260-8774(00)00200-4.
   Web of Science ®Google Scholar
• Singh, R. P., and D. R. Heldman. 2001. Introduction to food engineering. Cambridge, MA: Academic Press.
   Google Scholar
• Sramek, M., R. M. Schweiggert, A. V. Kampen, R. Carle, and R. Kohlus. 2015. Preparation of high-grade powders from tomato paste using a vacuum foam drying method. Journal of Food Science 80:1755–62.
   PubMed Web of Science ®Google Scholar
• Tang, J., H. Feng, and G. Q. Shen. 2003. Drum drying. In Encyclopedia of agricultural and food engineering, ed. D. R. Heldman, 211–4. New York, NY: Marcel Dekker Inc.
   Google Scholar
• Thuwapanichayanan, R., S. Prachayawarakorn, and S. Soponronnarit. 2012. Effects of foaming agents and foam density on drying characteristics and textural property of banana foams. LWT - Food Science and Technology 47 (2):348–57. doi: 10.1016/j.lwt.2012.01.030.
   Web of Science ®Google Scholar
• Thuwapanichayanan, R., S. Prachayawarakorn, and S. Soponronnarit. 2008. Drying characteristics and quality of banana foam mat. Journal of Food Engineering 86 (4):573–83. doi: 10.1016/j.jfoodeng.2007.11.008.
   Web of Science ®Google Scholar
• Valenzuela, C., and J. M. Aguilera. 2013. Aerated apple leathers: Effect of microstructure on drying and mechanical properties. Drying Technology 31 (16):1951–9. doi: 10.1080/07373937.2013.803979.
   Web of Science ®Google Scholar
• Vega-Mercado, H., M. M. Gongora-Nieto, and G. V. Barbosa-Canovas. 2001. Advances in dehydration of foods. Journal of Food Engineering 49 (4):271–89. doi: 10.1016/S0260-8774(00)00224-7.
   Web of Science ®Google Scholar
• Verma, A., and S. V. Singh. 2015. Spray drying of fruit and vegetable juices: A review. Critical Reviews in Food Science and Nutrition 55 (5):701–19. doi: 10.1080/10408398.2012.672939.
   PubMed Web of Science ®Google Scholar
• Vernon-Carter, E. J., G. Espinosa-Paredes, C. I. Beristain, and H. Romero-Tehuitzil. 2001. Effect of foaming agents on the stability, rheological properties, drying kinetics and flavor retention of tamarind foammats. Food Research International 34 (7):587–98. doi: 10.1016/S0963-9969(01)00076-X.
   Web of Science ®Google Scholar
• Walsh, D. J., K. Russell, and R. J. Fitzgerald. 2008. Stabilisation of sodium caseinate hydrolysate foams. Food Research International 41 (1):43–52. doi: 10.1016/j.foodres.2007.09.003.
   Web of Science ®Google Scholar
• Walstra, P. 1989. Principles of Foam Formation and Stability. In Foams: Physics, chemistry and structure, ed. A. J. Wilson, 1–15. Berlin, Germany: Springer Series in Applied Biology.
   Google Scholar
• Xu, Y., M. Zhang, A. S. Mujumdar, L. Zhou, and J. Sun. 2004. Studies on hot air and microwave vacuum drying of wild cabbage. Drying Technology 22:2201–9. doi: 10.1081/DRT-200034275.
   Web of Science ®Google Scholar
• Zayas, J. F. 1997. Functionality of proteins in food. Berlin, Germany: Springer-Verlag.
   Google Scholar
• Zheng, X. Z., C. H. Liu, and H. Zhou. 2011. Optimization of parameters for microwave assisted foam-mat drying of blackcurrant pulp. Drying Technology 29 (2):230–8. doi: 10.1080/07373937.2010.484112.
   Web of Science ®Google Scholar
• Zheng, X., Y. Wang, C. Liu, J. Sun, B. Liu, B. Zhang, Z. Lin, Y. Sun, and H. Liu. 2013. Microwave energy absorption behavior of foamed berry puree under microwave drying conditions. Drying Technology 31 (7):785–94. doi: 10.1080/07373937.2012.761635.
   Web of Science ®Google Scholar