“…Foam-mat drying is a two-step drying process; firstly, the food material to be dried (in liquid, semi-liquid or paste form) is rigorously mixed and foamed with the addition of foaming and stabilizing agents such as; egg albumin, whey protein isolate, faba bean protein concentrate, soy bean protein isolate, methyl cellulose, carboxymethyl cellulose or commercial stabilizers (Kudra & Ratti 2006, Asokapandian et al 2016, Chaux-Gutiérrez et al 2017, Hardy & Jideani 2017, Darniadi et al 2018, Cakmak 2020, Cakmak & Ozyurt 2021a, de Cól et al 2021, Kanha et al 2022, Nunes et al 2022). In the second step, foamed material is gently transferred to a surface of a tray or platform and is dried in a tray dryer, freeze dryer or microwave dryer.…”