In the present study, foam mat drying of the custard apple pulp have been conducted by using Glycerol monostearate (GMS) (0.5%, 1.5%, 2.5%, 3.5% and 4.5%) as foaming agent and 0.5% methyl cellulose (MC) as the stabilising agent with whipping time of 2, 4, 6, 8 and 10 minutes. Drying was carried out in a cabinet tray dryer at five different drying temperatures (50, 60 and 70 C) with foam thickness of 2, 4 and 6 mm. The optimum foaming conditions providing foam expansion of (61.11%), foam stability (94%) and lowest foam density (0.60 gm/cm3) was found to be 3.5% GMS with 0.5% methyl cellulose whipped for 6 minutes. The tray drying of foamed pulp took 240-450 minutes whereas the non-foamed pulp took 420 to 450 minutes saving about 180-240 minutes drying time. Among all the parameters studied, the combination of 3.5% GMS and 0.5% methyl cellulose whipped for 6 min dried at 60 C with foam thickness of 4 mm was found to be the best treatment for custard apple powder preparation.
| Published in | Journal of Food and Nutrition Sciences (Volume 8, Issue 4) |
| DOI | 10.11648/j.jfns.20200804.13 |
| Page(s) | 89-95 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Custard Apple, Drying, Foam Mat Drying, Foaming, Drying Characteristics
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APA Style
Krishna Deepa, Minati Mohapatra. (2020). Foam-Mat Drying Characteristics of Custard Apple Pulp. Journal of Food and Nutrition Sciences, 8(4), 89-95. https://doi.org/10.11648/j.jfns.20200804.13
ACS Style
Krishna Deepa; Minati Mohapatra. Foam-Mat Drying Characteristics of Custard Apple Pulp. J. Food Nutr. Sci. 2020, 8(4), 89-95. doi: 10.11648/j.jfns.20200804.13
AMA Style
Krishna Deepa, Minati Mohapatra. Foam-Mat Drying Characteristics of Custard Apple Pulp. J Food Nutr Sci. 2020;8(4):89-95. doi: 10.11648/j.jfns.20200804.13
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Download@article{10.11648/j.jfns.20200804.13,
author = {Krishna Deepa and Minati Mohapatra},
title = {Foam-Mat Drying Characteristics of Custard Apple Pulp},
journal = {Journal of Food and Nutrition Sciences},
volume = {8},
number = {4},
pages = {89-95},
doi = {10.11648/j.jfns.20200804.13},
url = {https://doi.org/10.11648/j.jfns.20200804.13},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20200804.13},
abstract = {In the present study, foam mat drying of the custard apple pulp have been conducted by using Glycerol monostearate (GMS) (0.5%, 1.5%, 2.5%, 3.5% and 4.5%) as foaming agent and 0.5% methyl cellulose (MC) as the stabilising agent with whipping time of 2, 4, 6, 8 and 10 minutes. Drying was carried out in a cabinet tray dryer at five different drying temperatures (50, 60 and 70 C) with foam thickness of 2, 4 and 6 mm. The optimum foaming conditions providing foam expansion of (61.11%), foam stability (94%) and lowest foam density (0.60 gm/cm3) was found to be 3.5% GMS with 0.5% methyl cellulose whipped for 6 minutes. The tray drying of foamed pulp took 240-450 minutes whereas the non-foamed pulp took 420 to 450 minutes saving about 180-240 minutes drying time. Among all the parameters studied, the combination of 3.5% GMS and 0.5% methyl cellulose whipped for 6 min dried at 60 C with foam thickness of 4 mm was found to be the best treatment for custard apple powder preparation.},
year = {2020}
}
TY - JOUR T1 - Foam-Mat Drying Characteristics of Custard Apple Pulp AU - Krishna Deepa AU - Minati Mohapatra Y1 - 2020/07/13 PY - 2020 N1 - https://doi.org/10.11648/j.jfns.20200804.13 DO - 10.11648/j.jfns.20200804.13 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 89 EP - 95 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.20200804.13 AB - In the present study, foam mat drying of the custard apple pulp have been conducted by using Glycerol monostearate (GMS) (0.5%, 1.5%, 2.5%, 3.5% and 4.5%) as foaming agent and 0.5% methyl cellulose (MC) as the stabilising agent with whipping time of 2, 4, 6, 8 and 10 minutes. Drying was carried out in a cabinet tray dryer at five different drying temperatures (50, 60 and 70 C) with foam thickness of 2, 4 and 6 mm. The optimum foaming conditions providing foam expansion of (61.11%), foam stability (94%) and lowest foam density (0.60 gm/cm3) was found to be 3.5% GMS with 0.5% methyl cellulose whipped for 6 minutes. The tray drying of foamed pulp took 240-450 minutes whereas the non-foamed pulp took 420 to 450 minutes saving about 180-240 minutes drying time. Among all the parameters studied, the combination of 3.5% GMS and 0.5% methyl cellulose whipped for 6 min dried at 60 C with foam thickness of 4 mm was found to be the best treatment for custard apple powder preparation. VL - 8 IS - 4 ER -
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