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This study addresses the challenge of processing undersized or overripe mangoes by integrating microwave heating with traditional foam-mat drying technique. The study aims at investigating drying kinetics coupled with thin-layer drying modeling and influences of microwave power (300 - 600 W) and hot-air temperature (55 - 75 °C). Among ten drying models, the so-called Midilli equation fitted well with experimental data. Results showed enhanced drying process associated with microwave heating, providing reduced drying time from 600 - 700 min (for conventional hot-air mode) to 30 - 100 min (for microwave-assisted mode). Standard deviations of moisture content and dried foam thickness measured at various points revealed uneven heat distribution when using high microwave energy, evidenced by burnt spots at 600 W. Additionally, foam collapse was observed under the mild process with low microwave powers, possibly due to prolonged drying periods. Response surface methodology demonstrated that microwave power was more important factor, positively affecting effective diffusivity coefficient (Deff) while inversely influencing specific energy consumption (SEC) and color difference (ΔE). Deff value increased from 5.41x10-6 m²·s-1 at 300 W and 55 °C to 18.43x10-6 m²·s-1 at 600 W and 75 °C, confirming enhance drying performance. As assisted with microwave heating, drying foamed mango sample consumed less energy up to 92 %. Optimal drying parameters were determined based on balancing the enhancement of drying performance and color alteration, suggesting drying the thick foamed mango pulp at temperature of 55 °C combined with microwave heating at 520 W, which can be served as a basis for further industrial scale-up. [ABSTRACT FROM AUTHOR]

Post-harvest loss of plantain peeks at senescence. Drying senescent plantain enhances its culinary applications. This study aimed to determine the biochemical and functional properties of foam-mat dried senescent plantain samples, and their respective powdered mixes prepared for baking of am (an Indigenous spicy cake). The nutritional benefits of foam-mat dried senescent plantain, with its high vitamin C and total carotenoid content, make it a valuable addition to dietary interventions. Foam-mat dried plantain samples and their respective powdered mixes were evaluated for their proximate composition, vitamin C, total carotenoids, amino acid contents, water and oil absorption capacities, and least gelation concentration using standard methods. The products were predominantly carbohydrates (73.3g - 80.4g/100g) with low moisture contents (9.19 - 20.68 g/100g). Vitamin C and total carotenoids ranged from 17.42 mg/100g to 33.99 mg/100g and 3.4 to 7.2 µg/g respectively. The samples had appreciable amounts of calcium (78.90 - 175.18 mg/100g), magnesium (112.13 - 113/79 mg/100g), potassium (95.76 - 77.09 mg/100g), iron (17.65 - 12.76 mg/100g) and zinc (10.94 - 15.82 mg/100 g). The most abundant amino acids were phenylalanine, histidine, methionine and aspartic acid. Sample SPPFSCF exhibited the best gelation capacity (22 g/100 mL). The water absorption capacities of the samples were influenced by the flour type used. However, the variations in the oil absorption capacities of the powdered mixes were statistically insignificant. EAPFRCF absorbed the least oil (0.84 g/g) while SPPFSCF absorbed the most (0.94 g/g). Foam-mat dried senescent plantain and their powdered mixes have the potential for utilization in nutritional interventions. Its low moisture content will support a longer shelflife than the fresh overripe plantain. [ABSTRACT FROM AUTHOR]

Drying fruit puree by the foam drying method has become popular due to its simplicity, low cost, short drying time, and low thermal degradation. The objective of the study was to investigate the effect of foaming conditions on foam properties (foam expansion, foam density) and content of β-carotene in lucuma powder using Box-Behnken design (BBD) with 3 factors and 3 levels, including water:lucuma ratio (1:1–3:1), egg albumin concentration (EA, 5–15 %), and xanthan gum (XG, 0.1–0.3 %). Response surface methodology (RSM) and artificial neural network (ANN) were used for model establishment. The results showed that as the EA increased, the foam volume increased significantly, while the foam density decreased. The ANN-coupled BBD model structure of 3–10-3 demonstrated a high level of accuracy in predicting the impact of foaming formulation on responses, with a coefficient of determination exceeding 0.99. The optimal conditions by stimulation multiple-objective RSM for lucuma foam-mat drying were achieved with a water:lucuma ratio, EA, and XG of 2.53:1, 10.8 %, and 0.22 %, respectively. Based on these ideal conditions, the foam density, foam expansion, and β-carotene content of the dried powder were found to be 0.23 ± 0.04 g/mL, 228 ± 2 %, and 237.1 ± 0.1 μg/g, respectively. The obtained experimental values were very close to the model-predicted results, with very low differences identified when the validation was performed. These findings provide information for controlling the drying process using an artificial model and further applying lucuma powder in various fields in the food industry.

This study aims to optimize the parameters of the foam-mat drying to produce banana powder. Input parameters of the foam drying such as foaming agent (egg albumin) concentration used from 5 to 15 %, the foam stabilizer (maltodextrin) used from 1 to 3 % and the drying temperature varied between 60 and 80 °C. Factors with 3 levels are arranged according to the Box-Behnken design, which further modelled by RSM (response surface methodology) and ANN (artificial neural network), and optimized. The drying rate and total polyphenol content (TPC) of banana powder under the studied conditions were determined as the target output. The moisture, color, total polyphenol, antioxidant activity and some physical parameters of final fine powder were analyzed. Increasing temperature has increased the drying rate. In addition, increasing the concentrations of egg albumin and maltodextrin maintained the highest TPC and maximum drying rate. ANN model showed the higher forecasting capacity than that of RSM. Moreover, simultaneous optimization of two responses (TPC and drying rate) was selected to maximize the desired value at the concentration of albumin, maltodextrin and drying temperature of 11.86 %, 1.92 %, 74.94 °C, respectively, corresponding to the highest TPC value and drying rate of 1.31 mgGAE/g DW and 2.48 g water/g dry matter/min. At this condition, the drying time was recorded as 103 min. Validation of the optimal ratios showed that the experimental values of TPC and drying rate were in good agreement with the model predicted data. The moisture content and water activity of product were found to be 5.87 ± 0.07 % and 0.37 ± 0.01. The product had bright colors with L*, a* and b* values were measured as 86.4 ± 0.5, 1.75 ± 0.08 and 15.2 ± 0.3, respectively. The high DPPH radical scavenging activity was detected (53.5 %) with the water solubility index and water absorption index of banana powder was determined at value of 56.98 % and 5.17 g/g, respectively. Foam mat dried banana powder was well preserved in paper packaging with aluminum foil.

This research aimed to estimate the optimum formulation of process parameters in making tomato powder with optimal physicochemical properties using foam-mat drying. The egg albumin (EA) concentration (1–5%), carboxymethyl cellulose (CMC) concentration (1–1.5 %), and drying temperature (60–70 °C) were employed as independent variables in optimizing through Response Surface Methodology (RSM) in combination with Box-Behnken experimental design (BBD). Based on the total 17 runs of BBD, foam-mat dried powder showed physicochemical properties such as 0.18–0.33 g/cm3 foam density, 178.54–350 % foam expansion, 40–94 % foam stability, 46.80–62 % water soluble index (WSI), 1.13–2.96 water absorption index (WAI), 1.51–2 °Brix TSS, 2.30–3.98 mg/100 mL ascorbic acid, 0.22–0.38 % titratable acidity, and color (L∗: 29.26–48.07, a∗: 9.73–16.86, and b∗: 6.81–21.56). Furthermore, the ANOVA findings revealed the correlation of determination (R2) exceeding 85 % for the models, suggesting that the interaction between the responses and the prediction of the implied model is suitable. The optimal formulation from RSM was 4.59 % EA, 0.70 % CMC, and 60 °C drying temperature. Under the optimized conditions, the experimental values were 0.19 ± 0.03 g/cm3 foam density, 346.60 ± 3.35 % foam expansion, 89.05 ± 2.80 % foam stability, 55.56 ± 3.22 % WSI, 2.49 ± 0.09 WAI, 1.84 ± 0.15 °Brix TSS, 2.93 ± 0.10 mg/100 mL ascorbic acid, 0.39 ± 0.02 % titratable acidity, 46.95 ± 6.35 L∗, 17.54 ± 1.50 a∗, and 21.85 ± 0.74 b∗. The optimized parameters were verified, and there was good agreement between the experimental results and the predicted values (residual standard error (RSE) ≤ 5).

Viburnum opulus L., (European cranberrybush) also known as gilaburu, cramp bark, snowball tree or water elder, a nutritious berry found in nature, contains substantial amounts of anthocyanins, phenolics, and vitamin C. Nevertheless, the fruit's delicate skin presents difficulties in adequately drying and preserving its freshness for an extended duration due to its soft and moist attributes. Foam-mat drying stands out as an inventive method utilized to increase the fruit juices shelf-life and liquid products derived from phytochemical-rich fruits, particularly those sensitive to heat, sticky in texture, containing skins or seeds, and prone to microbial and enzymatic degradation. The primary purpose of this investigation was to enhance the foam-mat drying process for European cranberrybush juice (ECJ) by employing a hybrid microwave hot air-drying system (MW-HAD), in contrast to traditional hot air-drying methods (HAD), through the optimization method by response surface methodology (RSM). MW-HAD drying under optimal conditions was compared and validated with the quality characteristics of ECJ powder (ECJP) using the same foaming agents by conventional HAD at 60 °C (control). Compared to the control, foam-mat drying using MW-HAD decreased drying time (DT) by more than 87.70%, while physicochemical properties mainly total phenolics, anthocyanins, and ascorbic acid content (AAC), were better preserved. The desirability function and the adjusted R2 values were used to determine the optimum point, all the responses were found to be greater than 86%. The optimal MW power and foaming agents carboxymethylcellulose (CMC) and egg white powder (EWP) were found to be 270 W, 0.76%, and 3.91%, respectively. MW-HAD reduces energy consumption by 66.85% compared to HAD. In summary, this study will pioneer ECJP production in the food industry. MW-HAD shown great potential as an effective drying technique to reduce DT while preserving the physicochemical features of ECJP. [ABSTRACT FROM AUTHOR]

Butterfly pea flower (BPF) is a rich source of anthocyanin, a natural phytonutrient widely used in food and pharmaceutical applications. However, the stability of anthocyanin limits its utilization. This study encapsulates anthocyanin extracted from dried BPF using monoglycerides (MG) as foaming agents and maltodextrin (MD) as stabilizers in foam-mat drying. MG concentrations of 2.5%, 3.5%, and 5.0% and MD content at 10%, 15%, and 20% were conducted at drying temperatures of 60°C, 70°C, and 80°C. According to the findings, increasing MG content promoted foam porosity, reducing drying times. Meanwhile, higher MD amounts improved foam stability and anthocyanin retention in dried particles. Using 3.5% MG and 20% MD at 70°C, up to 210 mg/100 g of anthocyanin was retained, with 98% encapsulation efficiency. The presence of MG could inhibit the activity of Bacillus subtilis. The overall properties of BPF powder were comparable to those of commercial products. As a result, this research could help guide the use of MG in combination with MD in foam-mat drying as an alternative method in the food drying industry. [ABSTRACT FROM AUTHOR]

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Background: The purpose of this study was to valorize green pea cooking water (aquafaba) as a foaming agent in foam‐mat drying of tomato. For this aim, density of foam‐mats (green pea aquafaba+tomato puree) changed between 1.06 and 0.45 g/mL depending on the aquafaba concentration. Foam‐mats with 5 mm thickness were dried at 50, 60 and 70°C at 1.3 m/s air velocity. Results: The results showed that the porous structure of foams with lower densities resulted in higher drying rates and moisture diffusivities. Redness (a*) value decreased with increasing aquafaba content (p < 0.05). Total phenolic content (TPC) and antioxidant activity (CUPRAC, DPPH and FRAP) of the resulting tomato powders were also determined. Moreover, bioaccessibility of phenolics and antioxidant activities were also determined using in vitro digestion. Conclusions: All of the bioactive parameters are positively affected by foam‐mat drying process. Using aquafaba as a foaming agent accelerated the drying period and improved bioactive characteristics of the powders. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The crocin in gardenia, as a medical plant, has drawnthe attention of researchers and scientists due to its color and high antioxidant activity. To optimize the extraction parameters of crocin from gardenia fruits, response surface methodology (RSM) was employed.The effects of four independent variables, namely extraction temperature (45–55 °C), time (40–60 min), percentage of gardenia fruits(15–25%), and ethanol concentration (50–60%),on a crocin compound were investigated. The extract from the gardenia fruit was dried at different temperatures (55–70 °C) by the foam-mat drying method. The optimal extraction parameters were an extraction temperature of 55 °C, time of 57 min, percent of fruits in solvent at 24%, and an ethanol concentration of 56%. The results showed that the dried gardenia powder had maintained the crocin content well(6.64 mg/g), and the product with low water activity and moisture content of 0.33 and 5.72%, respectively, is suitable for storage. The foam-mat dried product also maintains the natural color and characteristics inherent in the raw materials, which could also be used as supplemental ingredients for other food industries. [ABSTRACT FROM AUTHOR]

This research aimed to estimate the optimum formulation of process parameters in making tomato powder with optimal physicochemical properties using foam-mat drying. The egg albumin (EA) concentration (1-5%), carboxymethyl cellulose (CMC) concentration (1-1.5 %), and drying temperature (60-70 °C) were employed as independent variables in optimizing through Response Surface Methodology (RSM) in combination with Box-Behnken experimental design (BBD). Based on the total 17 runs of BBD, foam-mat dried powder showed physicochemical properties such as 0.18-0.33 g/cm 3 foam density, 178.54-350 % foam expansion, 40-94 % foam stability, 46.80-62 % water soluble index (WSI), 1.13-2.96 water absorption index (WAI), 1.51-2 °Brix TSS, 2.30-3.98 mg/100 mL ascorbic acid, 0.22-0.38 % titratable acidity, and color (L∗: 29.26-48.07, a∗: 9.73-16.86, and b∗: 6.81-21.56). Furthermore, the ANOVA findings revealed the correlation of determination (R 2 ) exceeding 85 % for the models, suggesting that the interaction between the responses and the prediction of the implied model is suitable. The optimal formulation from RSM was 4.59 % EA, 0.70 % CMC, and 60 °C drying temperature. Under the optimized conditions, the experimental values were 0.19 ± 0.03 g/cm 3 foam density, 346.60 ± 3.35 % foam expansion, 89.05 ± 2.80 % foam stability, 55.56 ± 3.22 % WSI, 2.49 ± 0.09 WAI, 1.84 ± 0.15 °Brix TSS, 2.93 ± 0.10 mg/100 mL ascorbic acid, 0.39 ± 0.02 % titratable acidity, 46.95 ± 6.35 L∗, 17.54 ± 1.50 a∗, and 21.85 ± 0.74 b∗. The optimized parameters were verified, and there was good agreement between the experimental results and the predicted values (residual standard error (RSE) ≤ 5)., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (© 2024 The Authors.)

Drying of fruit and vegetables are critical step of processing which can be very destructive for nutrients and especially for bioactive compounds. However, novel drying methods like foam-mat drying helps to decrease the drying period and exposure to drying air therefore protect the bioactives against thermal degradation as well as improving final powder quality. The foam-mat drying of carrot juice foams and modelling of experimental drying data with theoretical models has not yet been studied in the literature. In this study, the effects of foam-mat drying at 50, 60 and 70°C on the drying behavior of carrot juice with the addition of 15% egg albumen (EA) and 15% egg albumen+ 10% whey protein isolate (WPI) as foaming agents and thin-layer modeling of the foams at different thicknesses was evaluated. Compared to control sample (only carrot juice), the drying time of the foamed carrot juice was reduced by 25% to 60% depending on the foam thickness and drying temperature. This result was consistent with the effective diffusion coefficients, since the control sample had comparably low values than the 15% EA and 15% EA+10% WPI foams. Among the fitted mathematical models, Midilli et al. had better prediction capacity with the highest adjusted correlation coefficients, the lowest sum of squared error and root mean square error values for every formulation, foam thickness and drying temperatures compared to other theoretical models.

In this work, the antioxidant effect of pumpkin flower powder was evaluated in chicken patties. For this purpose, three drying methods were proposed to obtain the pumpkin flower powder and preserve its properties (antioxidants, color, odor): foam-mat drying, freeze drying, and oven drying. The drying process of the powder plays an important role in the conservation of bioactive compounds. The foam-mat drying method would allow the preservation of these compounds after cooking and after cold storage due to encapsulation like mechanism of the added proteins. Thus, these powders were selected as the most adequate vehicle to incorporate in the formulation, since patties with these additives presented the better antioxidant scores for DPPH, ABTS, and FRAP even after 7 days of storage. In addition, total polyphenolic content and the presence or thiobarbituric acid reactive substances (TBARS) were better scored in samples with the pumpkin flowers. The incorporation of the pumpkin flower additives in the patty formulation improved sensorial attributes of the chicken patties and consumers acceptance after cold storage. [ABSTRACT FROM AUTHOR]

This study mainly aimed to analyse the energy requirement, consumption and efficiency during foam-mat drying of mango in a convective hot-air drier. Modelling thin-layer drying kinetics was performed to predict drying behaviour and analysed moisture diffusivity, heat and mass transfer in the drying conditions. The effect of drying on some quality characteristics of dried powder was evaluated. The mango fruit was transformed into foam using egg albumin and dried at 60-80 °C with 2–6 mm foam thicknesses. The result showed that the drying rate increased as the drying temperature (DT) increased and foam thickness (FT) decreased. The Logarithmic model was found best to describe the drying behaviour. The effective moisture diffusivity (0.81–5.75 × 10−9 m2 s−1) increased as the DT and FT increased with an activation energy level of 24.11–26.32 kJ mol−1, Arrhenius constant values of 1.35–5.77 × 10−9 m2 s−1 and R2 value higher than 0.98. The heat and mass transfer coefficients decreased as the FT increased, but no significant changes as DT increased, corresponding to their values in the range of 33.35–58.0 W m2 C−1 and 3.51–6.41 × 10-2 m s−1. The specific energy consumption decreased whereas total energy required, thermal, and energy efficiency increased as the FT and DT increased; corresponding their values were in the range of 20.58–41.03 kWh kg−1, 12.5–27.41 kWh, 7.26–21.32% and 1.3–2.56%. Mango powder's quality characteristics (pH, vitamin C, β-carotene and total phenolic contents) were significantly decreased as the DT and FT increased. Still, the total soluble solids and rehydration capacity did not affect statistically. • Energy requirement for foam-mat drying of mango was evaluated experimentally. • Drying conditions significantly affected energy consumption, thermal & energy efficiency. • Logarithmic model was found best to describe drying behaviour among drying kinetics. • Effective moisture diffusivity was raised as drying temperature and foam thickness increased. • Heat and mass transfer coefficients decreased as foam thickness increased. [ABSTRACT FROM AUTHOR]

Foam-mat drying combined with microwave heating was applied to produce instant brown rice porridge. Concentration of egg albumin as a foaming agent and drying parameter, air temperature and microwave power were analyzed and optimized. Results showed that concentration of egg albumin of 18% (w/w) providing lowest foam density of 0.30 g mL-1, highest overrun of 223.54%, and an acceptably high value of foam stability (96.78%). Positive effects were observed with rehydration ratio and color change inversely related to drying time. Both drying parameters favorably affected textural properties including firmness, consistency, cohesiveness and viscosity index of the rehydrated samples. Response surface methodology showed good quadratic and linear correlations between input parameters for all responses, with R2 ranging 0.81-0.99, except for the response of viscosity index (0.56). Optimal drying air temperature of 72C and microwave power of 300 W were obtained and used for model validation. Small discrepancy errors for textural properties ranging 3.48%-24.73% showed a good basis for practical use in producing instant rice porridge.

Swimming crab shells have been confirmed as umami source food waste. Information regarding the use of swimming crab shells in making seasoning in very limited. Processing the swimming crab shells into flour will cause the shell protein to hydrolyze, so that amino acids become free and give an umami effect derived from glutamic acid compounds. Umami compounds from crab shell flour can be developed into seasoning along with components of salt, sugar and pepper. This research to determine the best formula for making natural seasoning from swimming crab shells using the foam-mat drying method. A total of 5 formulas were determined based on the ratio of swimming crab shell flour to salt, that is F1 (25:45), F2 (30:40), F3 (35:35), F4 (40:30) and F5 (45:25). The parameters analyzed included physical and chemical characteristics of seasoning. The results showed that the higher addition of swimming crab shell flour had an effect on increasing levels of glutamic acid as a source of umami and the rendement of seasoning, as well as decreasing salt content, water content, solubility, and product hygroscopicity, but did not affect sugar content and water activity of the seasoning. The best formula for seasoning is F4 with a ratio of swimming crab shell flour to salt (40:30).

The paper presents a recent application of the fast nonconventional microwave heating a fruit (honeydew melon) for removing the high moisture content (above 90 %) in order to preserving its qualities. The fruit was prepared as a paste in which a foaming agent (egg white) and a foam stabilizer (carboxymethyl cellulose) were inserted for obtaining an expanded product, facilitating the removal of water. By drying and fast heating the fruit, the required conditions for its preservation are achieved, keeping ß-carotene and C-vitamin unchanged. The microwave heating parameters were: product temperature between 190-250 ºC, heating and drying time between 1.50-2.41 min, heating rate between 95.4-113.3 ºC/min, water amount removed by vaporization between 14.8-15.3 g and energy consumption for the water vaporization between 4-6.2 W/min. [ABSTRACT FROM AUTHOR]

The paper presents a recent application of the fast nonconventional microwave heating a fruit (honeydew melon) for removing the high moisture content (above 90 %) in order to preserving its qualities. The fruit was prepared as a paste in which a foaming agent (egg white) and a foam stabilizer (carboxymethyl cellulose) were inserted for obtaining an expanded product, facilitating the removal of water. By drying and fast heating the fruit, the required conditions for its preservation are achieved, keeping ß-carotene and C-vitamin unchanged. The microwave heating parameters were: product temperature between 190-250 ºC, heating and drying time between 1.50-2.41 min, heating rate between 95.4-113.3 ºC/min, water amount removed by vaporization between 14.8-15.3 g and energy consumption for the water vaporization between 4-6.2 W/min.

Foam-mat drying combined with microwave heating was applied to produce instant brown rice porridge. Concentration of egg albumin as a foaming agent and drying parameter, air temperature and microwave power were analyzed and optimized. Results showed that concentration of egg albumin of 18% (w/w) providing lowest foam density of 0.30 g mL-1, highest overrun of 223.54%, and an acceptably high value of foam stability (96.78%). Positive effects were observed with rehydration ratio and color change inversely related to drying time. Both drying parameters favorably affected textural properties including firmness, consistency, cohesiveness and viscosity index of the rehydrated samples. Response surface methodology showed good quadratic and linear correlations between input parameters for all responses, with R² ranging 0.81-0.99, except for the response of viscosity index (0.56). Optimal drying air temperature of 72°C and microwave power of 300 W were obtained and used for model validation. Small discrepancy errors for textural properties ranging 3.48%-24.73% showed a good basis for practical use in producing instant rice porridge. [ABSTRACT FROM AUTHOR]

Nectarine powder is widely used in the industries of baking and confectionery. The production of nectarine powder can be made by several drying techniques such as spray, tray, drum, freeze, and foam mat. This study was aimed to optimize the parameters of the nectarine foaming process. Besides, hot air-assisted foam-mat drying of nectarine was carried out to evaluate the effect of different temperatures (50, 60, and 70 °C) on drying kinetics, physicochemical and powder properties of nectarine powder. Factors studied were egg albumin concentration, carboxymethyl cellulose concentration, and whipping time that varied between 10 and 30% (by weight), 0.2–0.8% (by weight), and 3–5 min, respectively. Optimum conditions were determined as 30% of egg albumin, 0.8% carboxymethyl cellulose, and a whipping time of 5 min to get maximum foam expansion, high foam stability, and minimum foam density. The drying rate and effective moisture diffusivity of nectarine foam powder increased with increasing drying temperature. Carr Index and Hauser Ratio values were in the range of 32.31–47.00 and 1.48–2.00, respectively. Foamed nectarine powder dried at 70 °C had the lowest hygroscopicity value and the highest wettability value. No significant difference was found between the powders' porosity (p > 0.05). The powders produced at 50 °C resulted in higher total phenolic, vitamin C, and carotenoid content. [ABSTRACT FROM AUTHOR]

Drying of fruit and vegetables is critical step of processing which can be very destructive for nutrients and especially for bioactive compounds. However, novel drying methods like foam-mat drying helps to decrease the drying period and exposure to drying air therefore protect the bioactives against thermal degradation as well as improving final powder quality. The foam-mat drying of carrot juice and modeling of experimental drying data with the theoretical models has not yet been studied in the literature. In this study, the effects of foam-mat drying at 50, 60 and 70°C on the drying behavior of carrot juice with the addition of 15% egg albumen (EA) and 15% egg albumen+ 10% whey protein isolate (WPI) as foaming agents and thin-layer modeling of the foams at different thicknesses were evaluated. Compared to the control sample (only carrot juice), the drying time of the foamed carrot juice was reduced by 25% to 60% depending on the foam thickness and drying temperature. These results were consistent with the effective diffusion coefficients (Deff), since the control sample had comparably low Deff value than the 15% EA and 15% EA+10% WPI foams. Among the fitted mathematical models, Midilli et al. had better prediction capacity with the highest adjusted correlation coefficients, in addition to the lowest sum of squared error and root mean square error values for every formulation, foam thicknesses and drying temperatures compared to other theoretical models. [ABSTRACT FROM AUTHOR]

The crocin in gardenia, as a medical plant, has drawnthe attention of researchers and scientists due to its color and high antioxidant activity. To optimize the extraction parameters of crocin from gardenia fruits, response surface methodology (RSM) was employed.The effects of four independent variables, namely extraction temperature (45–55 °C), time (40–60 min), percentage of gardenia fruits(15–25%), and ethanol concentration (50–60%),on a crocin compound were investigated. The extract from the gardenia fruit was dried at different temperatures (55–70 °C) by the foam-mat drying method. The optimal extraction parameters were an extraction temperature of 55 °C, time of 57 min, percent of fruits in solvent at 24%, and an ethanol concentration of 56%. The results showed that the dried gardenia powder had maintained the crocin content well(6.64 mg/g), and the product with low water activity and moisture content of 0.33 and 5.72%, respectively, is suitable for storage. The foam-mat dried product also maintains the natural color and characteristics inherent in the raw materials, which could also be used as supplemental ingredients for other food industries.

Lime, tomato, and carrot are natural ingredients widely used both as food and herbal medicines particularly because these plants contain various antioxidant compounds such as vitamin C, phenolics, flavonoids, and carotenoids. Since these materials are easily damaged when exposed to high temperatures, any processing methods that involve slight quality changes in the final product are favorable. This study aimed to formulate lime, tomato, and carrot into functional beverages using foam-mat drying method. Lime juice combined with either tomato paste or carrot juice was mixed with egg white and methylcellulose as foaming agents, then whipped using a mixer for 10 minutes to form a stable foam. The foam was placed in a stainless tray, flattened, and dried in an oven at 60°C for 5 hours. Once dried, the mass was scraped using a spatula, and the resultant dry powder was then evaluated for its physical characteristics and antioxidant activities using nitrite oxide (NO) method. The produced dry mass of lime, lime-tomato (1:1), and lime-carrot (1:1) had organoleptic characteristics, water content, sugar content, and food additives content in accordance with the Indonesian National Standard (SNI). Also, with the IC50 values of 4248, 4931, and 4218 µg/ml, the lime juice and its combination with tomatoes (1:1) and carrots (1:1) can be formulated into functional powder drinks that comply with the SNI quality requirements. Lime-carrot is a better combination than lime-tomato.

In this work, the antioxidant effect of pumpkin flower powder was evaluated in chicken patties. For this purpose, three drying methods were proposed to obtain the pumpkin flower powder and preserve its properties (antioxidants, color, odor): foam-mat drying, freeze drying, and oven drying. The drying process of the powder plays an important role in the conservation of bioactive compounds. The foam-mat drying method would allow the preservation of these compounds after cooking and after cold storage due to encapsulation like mechanism of the added proteins. Thus, these powders were selected as the most adequate vehicle to incorporate in the formulation, since patties with these additives presented the better antioxidant scores for DPPH, ABTS, and FRAP even after 7 days of storage. In addition, total polyphenolic content and the presence or thiobarbituric acid reactive substances (TBARS) were better scored in samples with the pumpkin flowers. The incorporation of the pumpkin flower additives in the patty formulation improved sensorial attributes of the chicken patties and consumers acceptance after cold storage.

In this study, we developed instant drink powderof lotus root water using steviolglycoside as a non-nutritive sweetener at different concentrations (0.01, 0.03 and 0.05% w/v) and flavor (Chrysanthemum, Pandan leaves and Roselle) addition on color, pH, %TA, TSS and organoleptic quality properties. The additional of steviolgly coside did not show any effects on physicochemical properties. Results show that 0.03% steviol glycoside and Pandan leaves addition exhibited the highest score of sensorial features significantly. Moreover, this formula was made as foam-mat dried to obtain lotus root supplemented with probiotics powders. The effects of composition ratio of methylcellulose: egg albumin (1:1, 1:2, 1.5:1 and 1.5:2) on the lotus root foam properties were investigated. It was observed that increase in the concentration of methylcellulose decreased foam stability and foam density. Foams were prepared from Lactobacillus plantarum M29 and Peddiococcus pentosaceus MG12 with lotus root water by adding the different concentrations of foaming agents at a whipping time of 15 min. The composition ratio of methylcellulose:egg albumin (1.5:1) provided preferable foam characteristics. The greatest resulting foams were dried at 60°C for 3 h. The lotus root with probiotics instant drink was able to possess the antioxidant activity and viable probiotics count (more than 7 log CFU/g) during storage at both refrigeration and room temperature for a month. [ABSTRACT FROM AUTHOR]

This work studied the foam-mat drying (FMD) of bacaba pulp, evaluating the parameters of foam-forming and the effects of thickness layer (5-15 mm) and temperature (50-70 °C) during the drying process. The results showed the need for an emulsifier, in addition to the foaming agent, to obtain a low density and stable foam. The powder showed high content of proteins (15.9 ± 0.6 %), fibers (49.6 ± 0.4 %), and lipids (35.6 ± 0.2 %). The combination of the lowest drying temperature and thickness resulted in a final product with good solubility (37.5 ± 1.2 %) and a high antioxidant capacity (525 ± 13 µmol TE g-1), which suggests a great potential for use in the development of functional products. [ABSTRACT FROM AUTHOR]

In this study, it was aimed to dry banana using microwave-assisted foam-mat drying and to identify the drying behavior. Foam-mat drying of banana foam was made using a microwave oven at output power of 100, 180, 300, 450 and 600 W. Effective moisture diffusivities were obtained in the range of 5.9536 x 10-9 and 3.5692 x 10-8 m² s-1. Activation energy was determined as 10.80 W g-1 of microwave dried banana foam. Besides, to find the best model to experimental moisture ratio values, thin layer models of Page, Wang and Singh, Midilli and others, Silva and others, two-term and Peleg were applied. As a result, Midilli and others' model gave a better fit than others with highest value of R², lowest values of RMSE, RSS and X². [ABSTRACT FROM AUTHOR]

The functional, nutritional, and physical characteristics of foam‐mat dried Bambara groundnut (Vigna subterranea) yogurt were investigated. Bambara groundnut powdered yogurt (BGNPY) was produced using Bambara groundnut milk powder (BGNMP) and Bambara groundnut milk (BGNM). BGNMP was reconstituted with water (1:5). The reconstituted BGN milk (BGNM‐R) and original nonreconstituted BGNM (BGNM‐NR) were inoculated with normal yogurt culture while held at a temperature of 45°C and incubated for 24 hr at 35°C. The BGN yogurts were dried employing the foam‐mat drying process with gum arabic (6%) and methylcellulose (0.5%) as foaming agents and dried at 50°C for 24 hr. The BGN powdered yogurt from reconstituted milk (BGNPY‐RM) and BGN powdered yogurt from nonreconstituted milk (BGNPY‐NRM) were evaluated for functional, nutritional, thermal, and physical characteristics. Water absorption (1.27 and 1.31 g/g) and water solubility (73.3. and 71.22 100/g) index of the powdered yogurts did not differ significantly, while a significant (p < 0.05) difference was observed for the Tg of BGNPY‐R and BGNPY‐NR. Nutrient composition of BGNPY‐R and BGNPY‐NR had no significant (p > 0.05) difference, while ash differed significantly (p < 0.05). Particle size and particle size distribution of BGNPY‐R and BGNPY‐NR had no significant (p > 0.05) difference. Probiotic viability of BGNPY‐R (7.2 log cfu/ml) remained above the minimum recommended dosage (6 log cfu/ml). [ABSTRACT FROM AUTHOR]

Peach (Prunus persica) is a highly perishable fruit with short shelf-life and susceptible to mechanical damage during harvest and post-harvest operations such as sorting, processing, packaging, and transport. Therefore, converting peaches into dehydrated products will not only reduce their post-harvest losses but also retain their nutritional and sensory qualities. The current study aimed at the optimization of process parameters of foam-mat drying for the production of peach powder from the peaches grown in Ontario, Canada. The operating parameters of foam-mat dryer such as temperatures (65°C, 70°C, and 75°C), foam thickness (3, 5, and 7 mm) and the concentration of foaming agents (soy and pea protein isolates (0.5% w/w, 1% w/w, and 1.5% w/w), were optimized using response surface methodology. The resulting peach powder obtained after drying was assessed for moisture, color, total phenols, antioxidant activity, microstructure, and thermal properties. It was observed that drying time increased with an increase in foam thickness and decreased with an increase in temperature and foaming agent concentrations. The optimum drying rate obtained for both proteins based foams was observed at 65°C. Physico-chemical analysis of peach powder showed significantly higher retention of bioactive components such as total phenols and antioxidants in foam mat dried peach powder containing PPI as the foaming agent. The differential scanning calorimetry thermogram for both protein isolates suggested a denaturation temperature of proteins was around 85°C. No significant difference was observed in the morphological structure of powders obtained by using both protein isolates as foaming agents. [ABSTRACT FROM AUTHOR]

Red beetroot as a rich source of bioactive and health enhancing compounds has a high potential for use in a wide range of foods and its powder with containing these compounds, can be used as a natural antioxidant and colorant in the food industry. In the present study, red beetroot pulp powder was produced by foam-mat drying technique. Drying kinetics, physicochemical and microstructural properties of the resulting powder were investigated. To prepare foam, 2% ovalbumin (w/v) was added to the red beetroot pulp and stirred for a specific time and speed. Prepared foam was spread on aluminum plates at thicknesses of 5, 6 and 7 mm and then dried in a hot air cabinet dryer at 50 ºC and constant air velocity of 1 m/s. Results showed that increasing foam thickness from 5 to 7 mm had no significant effect on moisture content and moisture ratio but significantly (p <0.05) reduced the drying rate by about 29.63%. The effective moisture diffusion coefficient was significantly affected by the foam thickness and ranged between 5.550 × 10−9 and 7.388 × 10−9 m2/s. Also, with increasing foam thickness, due to increasing drying time and more denaturation of proteins, an increase in Carr index and Hausner ratio was observed, resulting in a decreasing trend in the flowability of the powders. Bulk and tapped densities of powders were significantly decreased due to the change in moisture content, caused by the increase in foam thickness. Thickness had no significant effect on water solubility index and water absorption index. The microstructure analysis of the produced powders by field emission scanning electron microscope showed that with increasing foam thickness, cracking and surface roughness of powder particles increased. The results of this study and further studies can lead to optimization of red beetroot powder production as a natural food coloring and better preservation of its nutritional and functional properties. [ABSTRACT FROM AUTHOR]

Survival of probiotic bacteria, Pediococcus pentosaceus ARG-MG12 encapsulated in sodium alginate beads with different plant extracts (onion, soybean, and lotus root) were tested under simulated gastrointestinal conditions compared with free cells. Encapsulated P. pentosaceus ARG-MG12 in sodium alginate solution with onion and soybean extracts revealed the highest survival under bile salt. The survival increased proportionately with increasing extracts concentrations. Microencapsulation enhanced acidic survival of all probiotic strains compared to free cells. P. pentosaceus ARG-MG12 coencapsulated with 3% soybean extracts showed the highest survival of 9.98 log CFU/mL (p < 0.05) after bile salt exposure for 3 hr, while the control including microencapsulated cells without extracts exhibited 8.66 log CFU/mL of survival. Alginate coating of the soybean extracts co-encapsulated probiotic increased survival during foam-mat drying at 70°C to 98.39% compared to that of uncoated which showed 87.55% survival. Co-encapsulated P. pentosaceus ARG-MG12 stored in hard gelatin capsule and aluminium foil bag at 8°C for eight weeks showed higher survival than room temperature. [ABSTRACT FROM AUTHOR]

In this study, the effect of chia seed gum (0.1-0.3%) and albumin (5-15%) onphysicochemical properties of barberry powder (stability and density of foam, pH, density of powder, total anthocyanin content, Hygroscopic, water solubility index and Water absorption index) produced by foam-mat drying was evaluated. Results showed the increase of albumin and chia seed gum increased the stability of the foam and the solubility of the powder, while the foam density and hygroscopic of powder decreased. Increasing the concentration of albumin reduced the density and total anthocyanin content of the samples. Increasing the chia seed gum (0.1-0.2%) increased the density of powder, while increasing the chia seed gum (0.2-0.3%) reduced the density of powder and incorporated chia seed gum had no significant effect (P<0.05) on total anthocyanin content. Based on the results, pH of powders produced in the range of 3.35-3.31. The incorporation of albumin to 10%, had no significant effect (P<0.05) on pH, while incorporation of albumin (10 to 15%) significantly increased pH. Also, increasing chia seed gum (0.1-0.3 %) significantly increased the pH of the powders. [ABSTRACT FROM AUTHOR]

Foam‐mat drying was optimised by studying the effects of different concentrations of soy lecithin on foam density and foam expansion of yoghurt. Sample thickness was studied by drawing drying and moisture ratio curves during drying in electric tray dehydrator at 58–63 °C. Prepared powder was analysed to study the impact of foaming agent on yoghurt powder. Evaluation of bulk properties was done to reduce storage and transportation volume. Wettability, water absorption capacity and insolubility index were determined to study effects on functional properties. Scanning electron microscope was performed for studying surface properties. No significant changes were observed in bulk properties, but treatment significantly affected functional and surface properties. [ABSTRACT FROM AUTHOR]

Graphical abstract 3D sliced moisture content profile (db) at the end of foam-mat drying process at air temperature of 70 °C, foam thickness of 4 mm, and ovalbumin concentration of 2%. Highlights • A computational tool to produce foam-mat dried lime juice powder was developed. • Effect of air temperature, foam thickness and ovalbumin concentration was assessed. • Uniform moisture and temperature distributions were achieved during the process. • Improvements in the powder's water absorption properties were obtained. • The developed methodology may be a suitable tool for industrial applications. Abstract Foam-mat drying has been recently welcomed as an effective technique since it lacks deficiencies that plague conventional methods such as long processing time. It is essential to apply appropriate and inexpensive drying methods for producing powders from heat-sensitive foods such as lime juice. Therefore, this study aimed to intensify the interaction effects of multi variables including ovalbumin concentration, foam thickness and air temperature to analyze their simultaneous interactions on quality characteristics during lime juice drying. The process was also modeled to study the effect of ovalbumin concentration, foam thickness and air temperature on moisture and temperature distributions. Results showed that an increase in ovalbumin concentration reduced the foam density while increasing its expansion, porosity and stability. Higher air temperature, ovalbumin concentration and foam thickness reduced water solubility index and increased water absorption index. Increasing temperature from 50 to 70 °C intensified the drying rate by 25.58%. Moreover, chroma index, hue angle and browning index decreased by increasing temperature. Model performance was evaluated by comparing experimental and model data (R2 = 0.911). In summary, the lime juice powders produced by foam-mat drying process yielded promising results in terms of product's color, water absorption, porosity and flowability, among other quality characteristics. [ABSTRACT FROM AUTHOR]

Changes in nutrient content and bioactivity are important indicators to evaluate the quality of products. Berries are rich in antioxidant anthocyanins, which are prone to degradation during drying. The effects of different variables on the stability of anthocyanins in berry puree during microwave assisted foam-mat drying (MFD) was investigated by path analysis and degradation kinetics analysis. The experimental results showed that the degradation of anthocyanins mainly occurred in the last drying stage. The temperature and the moisture content have both direct and indirect effects on the anthocyanin stability. The direct path coefficient of the moisture content on anthocyanins was 0.985, and the direct path coefficient of temperature on anthocyanins was −0.933. The moisture content to temperature ratio (M/T) was first put forward to estimate the anthocyanin degradation. The results of the regression analysis confirmed that the anthocyanins were stable at M/T of 0.96–3.60. A finite element simulation model was established to predict the anthocyanin degradation rate and content. These research results could provide a theoretical reference for use in optimizing the MFD processing technologies.

The present study aimed at investigating the effect of foam thickness (0.004, 0.005, 0.006 m) on lime juice foam-mat drying at 50 °C and with ovalbumin (4% concentration) as the foaming agent. The process was also simulated in order to examine the effect of foam thickness on temperature and moisture distributions. The model was validated by comparing experimental data with model data. The increase in foam thickness led to a 3.11% decrease in water solubility index (WSI) and a 14.47% increase in water absorption index (WAI). By increasing foam thickness from 0.004 to 0.006 m, the drying rate decreased by 33.33%. Furthermore, the effective moisture diffusion coefficient ( D eff ) values ranged between 8.980 × 10 −9 and 1.138 × 10 −8  m 2 /s. The increase in foam thickness decreased total color change, chroma index, and browning index by 4.45, 3.88, and 2.19%, respectively. There was a good correspondence between experimental and simulation data. The correlation coefficient obtained by comparing experimental with predicted data was >0.91. The uniform distribution of temperature and moisture during the foam-mat drying process enhanced the qualitative properties of the final product, which in turn resulted in higher quality lime juice powder. [ABSTRACT FROM AUTHOR]

This article reviews various aspects of foam-mat drying such as foam-mat drying processing technique, main additives used for foam-mat drying, foam-mat drying of liquid and solid foods, quality characteristics of foam-mat dried foods, and economic and technical benefits for employing foam-mat drying. Foam-mat drying process is an alternative method that allows the removal of water from liquid materials and pureed materials. In this drying process, a liquid material is converted into foam that is stable by being whipped after adding an edible foaming agent. The stable foam is then spread out in sheet or mat and dried by using hot air (40–90°C) at atmospheric pressure. Methyl cellulose (0.25–2%), egg white (3–20%), maltodextrin (0.5–05%), and gum Arabic (2–9%) are the commonly utilized additives for the foam-mat drying process at the given range, either combined together for their effectiveness or individual effect. The foam-mat drying process is suitable for heat sensitive, viscous, and sticky products that cannot be dried using other forms of drying methods such as spray drying because of the state of product. More interest has developed for foam-mat drying because of the simplicity, cost effectiveness, high speed drying, and improved product quality it provides. [ABSTRACT FROM PUBLISHER]

This research was aimed to study physico-chemical properties and antioxidant activities of foam-mat dried germinated rice bean ( Vigna umbellata) hydrolysate. Germination led to an increase in released phenolic content and antioxidant activity ( DPPH radical scavenging activity and FRAP) of rice bean hydrolysate. The hydrolysate obtained from germinated rice bean ( GRB) and non-germinated rice beans ( NGRBs) was foam-mat dried at 60 and 70 °C. Semi-theoretical and empirical model could suitably describe the drying characteristic of foamed bean hydrolysate. Total phenolic content and antioxidant activities of foam-mat dried samples decreased with increasing air-drying temperature ( P ≤ 0.05). Gallic acid, catechol and epicatechin were major phenolic compounds in foam-mat dried samples prepared from both GRB and NGRB. The higher phenolic content and antioxidant activities were found in foam-mat dried hydrolysate of GRB. Electron spin resonance spectrometry revealed that foam-mat dried rice bean hydrolysate showed a strong ability to scavenge free radicals, especially carbon-centred radicals. [ABSTRACT FROM AUTHOR]

Laboratory experiments were conducted to determine the effect of foaming agent (egg white (EW)), foam stabilizer (carboxyl methyl cellulose (CMC)) and whipping time on drying rate and quality of tomato ( Lycopersicon esculentus) paste dried under air oven, microwave oven and mechanical dryer. A 43 factorial experiment in Randomized Complete Block Design (RCBD) was used to study the effect of four levels each of foaming agent (5%, 10%, 15% and 20%EW), foam stabilizer (0.15%, 0.30%, 0.45% and 0.60%CMC) and whipping time (3, 5, 7 and 9min) on the drying rate and the quality of foam-mat dried tomato powder in the three drying equipment. Each trial was performed in triplicates making a total number of 576 samples that were individually tested and measured. 25g sample of the paste was dried to a moisture content of 7.60% (wb) for 8h in mechanical dryer and oven dryer at temperatures of 55C and 50C, respectively, and 10min in microwave oven at 540W. Data obtained from the experiments were statistically analyzed using the analysis of variance (ANOVA) while the Duncan's Multiple Range Test was used to compare the means. Results showed that the drying rate increased with increase in foaming agent, foam stabilizer and whipping with minimum values of 9.21g/h obtained in mechanical dryer, 9.31g/h in air oven and 8.05g/h in microwave oven. Increase in foaming agent, foam stabilizer and whipping time did not cause any adverse effect on vitamin C, ash, protein, fat, carbohydrate, crude fiber contents of the samples. Samples reached a stable moisture content of 7.60% (wb) in less than 8h in mechanical dryer and air and less than 10min in microwave oven. The results of the study showed that EW, CMC and whipping time influenced the drying rate and quality of foam-mat dried tomato powder. [ABSTRACT FROM AUTHOR]

Investigations were carried out to study the influence of the formulation on the drying characteristics and the final quality of foam-mat-dried uvaia pulp powder, such as total phenolic content, carotenoids and antioxidant activity. Two formulations were developed (one with 3.5% albumin (Alb.), 0.25% carboxymethylcellulose ( CMC) and 0.25% xanthan gum ( XG), and the other containing only 7% albumin) and dried at 60 and 70 °C. Drying kinetics showed only a falling rate at both temperatures and formulations. Mathematical models were fitted to the experimental data to describe the drying kinetics. The Page model provided the best description of the foams. The higher temperatures reduced the drying time and increased the effective diffusivity. Compared with the fresh pulp, the uvaia powder at 70 °C exhibited decreased antioxidant activity, total phenolics and carotenoids contents. [ABSTRACT FROM AUTHOR]

Tamarind pulp with varying levels of added maltodextrin was foam-mat dried to improve the stability of the tamarind and to study consumer acceptance and attitudes towards the tamarind powder. Tamarind foam-mats were prepared using hydroxypropyl methycellulose (HPMC) as a foaming agent and maltodextrin at either 0%, 5%, 10%, or 15% as a drying aid. The resulting mixtures were foamed and dried at either 55°C, 60°C, or 70°C. Increasing the maltodextrin content resulted in a lighter colour, with a decrease in redness and yellowness. Also the pH increased and the total acidity decreased with increasing maltodextrin. Dispersibility of the tamarind powder was improved by adding maltodextrin. A consumer test (n = 114) found increasing the amount of added maltodextrin also improved the overall acceptance score. The sample with 15% maltodextrin added, then dried at 70°C had the highest overall acceptance score. Investigation into the buying behaviour of the consumers found participants would consider purchasing the tamarind powder if the price range was USD 0.16-0.19 per 10 g (c.a. 5-6 Baht). Moreover, the product being approved by the Food Standard Institute was the most important variable affecting buying decisions, with secondary considerations being product characteristics such as colour, odour and taste. The consumers suggested that the tamarind powder could replace tamarind pulp for cooking; be used as an instant juice powder; added to Thai curry paste, or; used as an ingredient in cosmetics. [ABSTRACT FROM AUTHOR]

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The objective of this study was to determine the effect of methylcellulose (MC) concentration and whipping time on the properties of Gac fruit aril foam. The effect of foam mat drying conditions on physicochemical and antioxidant properties of the dried product was also investigated. Gac fruit aril mixed with methylcellulose at a respective mass concentration of 1.0, 1.5 and 2.0% was whipped for 0, 10, 20 and 25 min. The Gac fruit aril foam mats (1, 2 and 3 mm-thick) were dried at 60, 70 and 80°C with a constant air velocity of 0.5 m/s. The optimum condition for forming foam was 1.5% methylcellulose after 25 min whipping. Gac fruit aril foam (1 mm thick) dried at 70°C for 60 min exhibited the greatest amount of lycopene, β-carotene and total phenolic compounds as well as antioxidant activity (assayed by DPPH and ABTS methods) (p<0.05). [ABSTRACT FROM AUTHOR]

The experiments were conducted to study the effect of microwave power on drying characteristics vis-à-vis on quality attributes of foamed tomato pulp-egg albumin mixture in a microwave assisted foam-mat drying system. Samples were prepared using tomato pulp by incorporating 10% egg albumin as foaming agent and whipping for 5 min. 10 mm thick layer of foamed tomato pulp was spread on a tray and dried in the dryer at different microwave power levels (0, 480 W, 640 W and 800 W) at an inlet air temperature of 45oC. The increase of microwave power accelerated the dehydration of the foam and it was observed that the drying time reduced about 15-16 times in case of microwave assisted foam-mat drying as compared to simple foam-mat drying. There was no adverse effect on colour, titrable acidity and pH of the product, and the retention of ascorbic acid, in samples dried in microwave assisted foam-mat drying, was also better as compared to that in samples dried in air convection foam-mat dried system. [ABSTRACT FROM AUTHOR]