2012
DOI: 10.1016/j.lwt.2012.01.030
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Effects of foaming agents and foam density on drying characteristics and textural property of banana foams

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Cited by 64 publications
(57 citation statements)
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References 21 publications
(33 reference statements)
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“…This is due to the proteins that are present in the foaming agent. During whipping, the proteins become denatured at the interphase, and interact with one another to form a stable interfacial film [26]. …”
Section: Foam Expansionmentioning
confidence: 99%
“…This is due to the proteins that are present in the foaming agent. During whipping, the proteins become denatured at the interphase, and interact with one another to form a stable interfacial film [26]. …”
Section: Foam Expansionmentioning
confidence: 99%
“…Comparing the foam and whole pulp, there is a reduction of pH, which makes the foam more acid. Contrarily, Souza et al (2011), evaluating the effect of addition of Emustab ® on 'cupuaçu' pulp, found a trend of increase in pH, compared with the whole pulp. The model with the best fit was selected based on coefficient of determination (R²), mean square deviation (Eq.…”
Section: = − −mentioning
confidence: 99%
“…Thuwapanichayanan et al (2012), evaluating banana pulp foam-mat drying with densities of 0.3, 0.5 and 0.7 g cm -3 , observed that at the lowest density the banana pulp dried with higher efficiency and speed, which facilitated water movement from the inside to the surface of the sample, playing a fundamental role in the determination of drying kinetics and texture of the product.…”
Section: = − −mentioning
confidence: 99%
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“…Among these, foam-mat drying is considered to be advantageous in terms of drying of the foams at lower temperature compared with other methods of drying non-foamed materials in the same dryer type [8]. Also the residence time of the product in the dryer is shorter, since there is increased surface area by incorporation of air/gas which increases exposure to heat and aids mass transfer during drying.…”
Section: Introductionmentioning
confidence: 99%