Mandarin Juice Powder Production by Foam Mat Drying: Optimization and Determination of Drying Kinetics

Area of Science:

• Food Science and Technology
• Drying Technology
• Foam Processing

Background:

• Mandarin fruits are economically important due to their nutritional value and desirable characteristics.
• Foam mat drying offers a cost-effective alternative to traditional methods like drum and spray drying for aqueous foods.
• Optimizing foam properties is crucial for efficient drying and product quality.

Purpose of the Study:

• To optimize mandarin juice foam production using response surface methodology.
• To investigate the drying kinetics of mandarin juice foam using hot air and freeze-drying.
• To model the drying behavior of mandarin juice foams using mathematical equations.

Main Methods:

• Response surface methodology (RSM) was employed to determine optimal foam production parameters.
• Egg albumen (foaming agent) and carboxymethyl cellulose (foam stabilizer) concentrations were varied.
• Drying kinetics were studied using hot air and freeze-drying at different temperatures.
• Mathematical models were fitted to the experimental drying data.

Main Results:

• Optimal foam production conditions were identified: 6 min 20 s whipping time, 3% egg albumen, and 2% carboxymethyl cellulose.
• Optimized foam exhibited a density of 0.262 g/cm³, stability of 348.955, and expansion of 302.516%.
• Drying times varied with temperature; the Page model accurately described the drying behavior for both hot air and freeze-drying methods.

Conclusions:

• The study successfully optimized mandarin juice foam production for improved foam properties.
• Foam mat drying, particularly with hot air, is an efficient method for processing mandarin juice.
• Mathematical modeling, specifically the Page model, provides a reliable way to predict foam drying behavior.