Foaming properties, microstructure, and mathematical model of foam mat drying of pasta sauce based on tomato

Afifah, Nok; Sarifudin, Achmat; Kumalasari, Rima; Indrianti, Novita; Ratnawati, Lia; Karim, Mirwan Ardiansyah; Hanifah, Umi; Haryanto, Aidil; Siregar, Yusnan Hasani; Taufan, Andi

doi:10.17221/221/2021-cjfs

Cited by 5 publications

(3 citation statements)

References 20 publications

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“…The correlation coefficient (R 2 ) with equation 7 and the root mean square error (RMSE) with equation 8 were determined to assess the fit between the model and the experimental data [22]. The highest R 2 and the lowest RMSE is what must be met for the model to be optimal [23].…”

Section: Discussionmentioning

confidence: 99%

Study and Analysis of the Drying Kinetics of Jalapeño Pepper in a Convective Dryer

Jimenez,

Collana,

Gamarra

et al. 2023

ijmst

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The high moisture content in jalapeno peppers (Capsicum annuum L.) can cause the growth and reproduction of microorganisms, making processing and long-term storage difficult. The objective of the research is to evaluate the kinetics of jalapeño pepper drying in a convective dryer. for this reason, the drying of the jalapeño pepper was carried out in a dryer with hot air at temperatures of 40, 50 and 70°C; obtaining the drying kinetic curves, the drying time that was 18, 31 and 41 respectively; the effective diffusivity was 2.924E-10m2.s-1 for the temperature of 40°C, 7.521 E-9 m2.s-1 for 50°C and 1.307 E-9 m2.s-1 for 70°C; the degree of correlation (R2) between the moisture content and the drying time was 0.994 at 70°C with a root mean square error (RMSE) of 0.0429, R2 of 0.990 at 50°C with a RMSE of 0.0216 and R2 of 0.993 at 40°C with an RMSE of 0.0162, so it is concluded that the criteria for a good adjustment of the drying model between the experimental temperature, as well as between the humidity rate and the drying time are met.

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Section: Discussionmentioning

confidence: 99%

Study and Analysis of the Drying Kinetics of Jalapeño Pepper in a Convective Dryer

Jimenez,

Collana,

Gamarra

et al. 2023

ijmst

View full text Add to dashboard Cite

show abstract

“…The desirability function was applied to select the optimum conditions for pasta sauce foaming. Afifah et al (2022) reported that a decrease and an increase in density and foam expansion contributed to the effective diffusivity during foam drying. This accelerated drying process maintains product quality by limiting its exposure to hot air.…”

Section: Process Optimizationmentioning

confidence: 99%

“…Sifat et al (2021) reported the significant influence of egg white concentration and whipping time on the foam characteristics of plum powder produced through foam-mat drying. Adjusting these parameters led to the production of tomato sauce with distinct foam properties such as low density, viscosity, and high expansion (Afifah et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Optimization of Foam Properties and Evaluation of the Drying Temperature Effects on the Foam-Mat Drying of Pasta Sauce

Indrianti,

Putri,

Yulianti

et al. 2023

agriTECH

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Pasta is a convenient and ready-to-cook meal usually served with sauce. Therefore, this research aimed to explore the optimal parameters for foaming and drying through the foam-mat drying method, intending to achieve superior foam properties and convert pasta sauce into powdered form. The Central Composite Design methodology was employed to ascertain the influence of four independent variables, namely egg white concentration, CMC concentration, water-to-pasta sauce ratio, and whipping time, on the properties of the foam. The drying conditions were orchestrated using a completely randomized design with a single factor comprising three levels, denoting drying temperatures of 50, 60, and 70 °C. The results showed that heightened egg white concentration, water-to-sauce ratio, and whipping time correlated positively with expansion volume and inversely affected foam density as well as drainage volume. Meanwhile, elevated CMC concentration exhibited a diminishing impact on expansion volume with increase in foam density and drainage volume. The optimized conditions conducive to the generation of superior foam properties were 8.99% egg white concentration, 0.1% CMC concentration, 0.54:1 ratio of water to pasta sauce, and 5 minutes of whipping time. The higher drying temperature resulted in lower moisture content, , WAI (water absorption index), and hygroscopicity of pasta sauce powder, with an increase in WSI (water solubility index) and color (lightness). The most favorable drying temperature was determined to be 60 °C, which led to a pasta sauce powder of 7.67% moisture content, 0.21, WAI 8.55 g/g, WSI 0.53%, hygroscopicity 5.65% and color (L 57.21, a 13.83, and b 16.01).

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Physicochemical and sensory properties of pasta sauce thickened by different starches

Indrianti,

Ratnawati,

Kumalasari

et al. 2024

International Conference on Organic and Applied Chemistry (Icoac) 2022

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Foaming properties, microstructure, and mathematical model of foam mat drying of pasta sauce based on tomato

Cited by 5 publications

References 20 publications

Study and Analysis of the Drying Kinetics of Jalapeño Pepper in a Convective Dryer

Study and Analysis of the Drying Kinetics of Jalapeño Pepper in a Convective Dryer

Optimization of Foam Properties and Evaluation of the Drying Temperature Effects on the Foam-Mat Drying of Pasta Sauce

Physicochemical and sensory properties of pasta sauce thickened by different starches

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