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Related Concept Videos

Drying Shrinkage01:21

Drying Shrinkage

467
When hardened concrete is exposed to air with a relative humidity of less than 100 percent, it begins to lose the free water within its capillaries. As this water evaporates, the water initially adsorbed onto the calcium silicate hydrates migrates towards these now empty spaces and eventually evaporates as well. Over time, as more water leaves, the volume of the concrete decreases, a phenomenon known as drying shrinkage.
A portion of this drying shrinkage can be reversed; if the concrete is...
467

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Foam-mat drying technology: A review.

Z Hardy1, V A Jideani1

  • 1a Department of Food Technology , Cape Peninsula University of Technology , Bellville , South Africa.

Critical Reviews in Food Science and Nutrition
|July 14, 2015
PubMed
Summary

Foam-mat drying is an effective method for removing water from liquid and pureed foods. This technique offers simplicity, cost-effectiveness, and improved product quality for heat-sensitive items.

Keywords:
Foam-mat dryingdehydrationfreeze dryingmicrowave dryingpreservationspray drying

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Area of Science:

  • Food Science and Technology
  • Chemical Engineering
  • Materials Science

Background:

  • Foam-mat drying is an alternative dehydration method for liquid and pureed materials.
  • It involves creating a stable foam from the material using edible foaming agents.
  • The foam is then spread and dried using hot air at atmospheric pressure.

Purpose of the Study:

  • To review the processing technique, additives, applications, quality, and benefits of foam-mat drying.
  • To highlight its suitability for heat-sensitive, viscous, and sticky food products.
  • To explore its advantages over conventional drying methods.

Main Methods:

  • Review of existing literature on foam-mat drying processes and applications.
  • Analysis of commonly used additives such as methyl cellulose, egg white, maltodextrin, and gum Arabic.
  • Discussion of drying parameters including temperature (40-90°C) and atmospheric pressure.

Main Results:

  • Foam-mat drying is suitable for heat-sensitive, viscous, and sticky products unsuitable for spray drying.
  • Common additives include methyl cellulose (0.25-2%), egg white (3-20%), maltodextrin (0.5-5%), and gum Arabic (2-9%).
  • The process offers simplicity, cost-effectiveness, high-speed drying, and improved product quality.

Conclusions:

  • Foam-mat drying presents significant economic and technical benefits.
  • It is a versatile and advantageous method for dehydrating a wide range of food products.
  • Further interest in foam-mat drying is driven by its efficiency and product quality enhancement.