Effects of temperature and foam layer thickness on collard greens powder production by foam mat drying

Abstract

Collard greens (Brassica oleraceae var. acephala) is a nutrient-rich, low-calorie leaf vegetable belonging to the Brassicaceae family (Banjac et al., 2019). This family is composed of a wide variety of species consumed worldwide, therefore, it represents a culture of great nutritional and economic importance (Favela-González et al., 2020).One of the most important characteristics of Brassicaceae family is its phytochemical composition, which includes several micronutrientssuch as vitamins, minerals, and amino acids-macronutrients-as proteins and fibers-and secondary metabolites. Due to the presence of these various bioactive compounds, the Brassicaceae vegetables

Optimizing foam mat drying process for cornelian cherry pulp using response surface methodology and artificial neural networks

“…As the dehydration temperature increased, water evaporated more rapidly from the foamy structure, resulting in shorter drying times (Zheng et al, 2011). Similar trends have been observed in studies on collard green powder (Borges et al, 2022) and magenta leaves powder (Thuy et al, 2022). It is worth noting that there was no significant decrease in drying time when the temperature increased from 60 °C to 70 °C, while higher temperatures (> 70 °C) significantly increased the drying rate.…”