functional ingredients

New Technologies Report - #05
Date: 4th November, 2022
Pepgra Healthcare © 2022 | www.foodresearchlab.com | Info@foodresearchlab.com
FOAM-MAT DRYING

• Primary objective of food dehydration is to reduce microbial
activity and product deterioration for extended shelf life.
• In addition to preservation, the reduced weight and bulk of dried
products decreases packaging, handling, and transportation costs
• The terms dried and dehydrated are not synonymous. The US
Department of Agriculture lists dehydrated foods as those with no
more than 2.5% water (dry basis)
• other forms of food dehydration such freeze drying, spray drying,
microwave drying, vacuum drying, sun drying, solar drying.
INTRODUCTION

In the process of foam mat drying,
1. Liquid foods are whipped into stable foams and then
air dried. Dried.
2. The foams must maintain their stability and preserve
their characteristic properties during the warm air
drying.
3. Open construction to make drying and detraying more
quickly.
FOAM-MAT DRYING
PROCESSING TECHNIQUE

FOAM FORMATION
• A thin liquid film layer called the lamellar phase separates the two phases of foam (the scattered
and continuous phases) (thin wall of bubble). According to Eisner et al. (2007), foam in food and
beverages is a complicated system made up of gas, liquids, solids, and surfactants.
• The process of creating foam is important. Several parameters, such as the quantity, size, and
distribution of bubbles, will affect the texture of the foam; uniformly dispersed little bubbles
further produce softer foams.
• Foams' high interfacial energy makes them thermodynamically unstable. The instability can be
divided into two categories: (1) unstable or transitory foams, which have lifetimes of a few seconds,
and (2) metastable foams, which have lifetimes of many hours to several days.

• Egg albumen foams/gels
Foam ability and foam stability are one of the most important functionalities of egg albumen.
However the use of commercially available egg albumin for foaming poses a few disadvantages such as limited
pH and ionic strength variety for adequate performance
According to Kampf et al. (2003) continuous increasing whipping time, increase the number of small bubbles
and decreases the number of larger bubbles, without much effect on their sizes. The whipping time has effect
on consistency of the foam or its mechanical strength
• Methyl cellulose in foam-mat drying, Methyl cellulose origin and food uses
Cellulose molecules can combine to form fibrous crystalline bundles that are highly insoluble and impermeable
to water.
MOST COMMON ADDITIVES / GUMS /
HYDROCOLLOIDS

MC’s heat gelling ability makes it possible to eliminate pre-frying from manufactured process of battered
foods.
Temperature and pH do not significantly affect the water retention of powdered cellulose.
• Gum arabic in foam-mat drying
Gum Arabic is also known as gum acacia
Gum Arabic also contains small amounts of protein, which is the important part of the structure.
Combination of gum Arabic and other gums such as (tragacanth gum) at certain ratio can produce a thin
emulsion, with minimum viscosity of high quality, shelf and stability.
MOST COMMON ADDITIVES / GUMS /
HYDROCOLLOIDS

PROCESS FLOW FOR FOAM-MAT DRYING

REFERENCES
• https://www.eolss.net/sample-chapters/c10/E5-12-02-06.pdf
• http://labgraos.com.br/manager/uploads/arquivo/cap--26-handbook-of-food-preservation-pdf-
(prof--mauricio-de-oliveira).pdf
• https://www.google.com/url?sa=i&url=https%3A%2F%2Fwww.sciencedirect.com%2Fscience%2Far
ticle%2Fpii%2FS0268005X20328666&psig=AOvVaw3PEVI6hgkdqhzTDWiQIxl4&ust=16676303737
01000&source=images&cd=vfe&ved=0CAsQjhxqFwoTCJjWibP1k_sCFQAAAAAdAAAAABAe

THANK YOU
M1. 20%

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