Characterization and Drying of Tomato Paste Foam by Hot Air and Microwave Energy

Brygidyr, A.M.; Rzepecka, Maria A.; McConnell, M.B.

doi:10.1016/s0315-5463(77)73553-9

Cited by 38 publications

(30 citation statements)

References 6 publications

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“…Similar results were noted for star fruit foams (Karim & Wai, 1999). On the other hand, drying of tomato foams was governed by both convection and diffusion (Brygidyr, Rzepecka, & McConnel, 1977). This implies that the drying mechanisms depend on the product characteristics such as chemical composition, solids content and initial moisture content.…”

Section: Drying Characteristics Of Banana Foamssupporting

confidence: 74%

Effects of foaming agents and foam density on drying characteristics and textural property of banana foams

Thuwapanichayanan

Prachayawarakorn

Soponronnarit

2012

LWT

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Section: Drying Characteristics Of Banana Foamssupporting

confidence: 74%

Effects of foaming agents and foam density on drying characteristics and textural property of banana foams

Thuwapanichayanan

Prachayawarakorn

Soponronnarit

2012

LWT

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“…The foam mat drying involves the dehydration of a thin layer of foam followed by its disintegration in order to obtain a powder which can be easily reconstituted in water or added to other foods (Brygidyr et al 1977;Widyastutil and Srianta 2011). The moisture removal from the foam is most often conducted by hot air drying but can also be carried out in a microwave oven, in a vacuum oven or by lyophilization (Zheng et al 2011).…”

Section: Introductionmentioning

confidence: 99%

Influence of the Addition of Ovalbumin and Emulsifier on the Physical Properties and Stability of Yacon (Smallanthus sonchifolius) Juice Foams Prepared for Foam Mat Drying Process

Franco

Ellendersen

Fattori

et al. 2015

Food Bioprocess Technol

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Yacon juice and concentrated yacon juice were added with an ovalbumin or emulsifier in order to form foams which were subjected to different whipping times according to a 2 2 factorial design. After formation of the foams, their density, overrun, physical stability, yield stress, and structural microscopy were assessed. The data analysis obtained by response surface methodology was able to identify that the concentration of the foaming agent together with the time of air incorporation led to reduced density, increased expansion and air volume fraction, and physical stability of the product. Foams formed with the addition of an ovalbumin showed higher yield stress values than those added with an emulsifier. During the resting period, the yield stress was reduced for both foaming agents. By analyzing the images of the foams, it was found that the greater the number of air bubbles present, the smaller their diameter, a behavior affected by the resting time. Foams formed with higher concentrations of foaming agent and longer whipping times showed the most desirable characteristics for the purpose of foam mat drying.

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“…When the electrical field is changing millions of times per second (915 or 2450 million times per second), these molecular magnets are unable to keep up the forces acting to slow them. This resistance to the rapid movement of the bipolar molecules creates friction and results in heat dissipation in the material exposed to the microwave radiation (Brygidyr, 1977). This electromagnetic energy interacts directly with the commodity's interior to quickly raise the center temperature (Tang et al, 2000;Wang et al, 2001a;2001b).…”

Section: Introductionmentioning

confidence: 99%

Non-chemical alternatives to methyl bromide against Ephestia cautella (Lepidoptera: Pyralidae): microwave and ozone

Abo-El-Saad¹,

El-Shafie²

2011

ABJNA

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ABSTRACT:Multiple microwave power (MP) has been applied against Ephestia cautella (Walker) at various exposure times. Five seconds exposure time at various MP up to 60% had no effect on insect mortality, by increasing the MP up to 100%, the mortality reached 20% for larvae and 33% for adults. When exposure time was increased to 15 seconds with different MP, mortality reached 100% and 80% at 60% power for adults and larvae, respectively. Eggs of E. cautella were exposed to various MP at different time; the hatchability reached 0.0 % after 10 and 15 seconds at 100% MP. Data showed microwave had no effect on soluble proteins isolated from dates treated by microwave at various time up to 15 seconds, and had no effect on protein pattern on sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). Ozonation with 2.0 ppm ozone generated with various time 4, 8 and 12 hours, gave 28%, 73%, and 83% mortality against adults, while it gave 10%, 20% and 27% mortality against larvae. Ozone exhibited less effect against pupae and eggs hatchability. The possibility of using microwave and ozone in integrated management program against stored product pests is discussed.

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Characterization and Drying of Tomato Paste Foam by Hot Air and Microwave Energy

Cited by 38 publications

References 6 publications

Effects of foaming agents and foam density on drying characteristics and textural property of banana foams

Effects of foaming agents and foam density on drying characteristics and textural property of banana foams

Influence of the Addition of Ovalbumin and Emulsifier on the Physical Properties and Stability of Yacon (Smallanthus sonchifolius) Juice Foams Prepared for Foam Mat Drying Process

Non-chemical alternatives to methyl bromide against Ephestia cautella (Lepidoptera: Pyralidae): microwave and ozone

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