Analysis of Foaming Properties of Mango Pulp for Foam-mat Drying: Impact of Egg Albumin Concentration and Whipping Time

Recently, the preservation of fruits and vegetables by foam-mat drying becomes popular as its simple and low cost, minimum drying time and thermal degradation, the efficiency of viscous foods and retaining the food quality. The foaming properties, including foam expansion, stability, density, porosi...

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Veröffentlicht in:	Journal of the Institution of Engineers (India). Series A, Civil, architectural, environmental and agricultural Engineering Civil, architectural, environmental and agricultural Engineering, 2022-09, Vol.103 (3), p.717-724
Hauptverfasser:	Kumar, Aman, Kandasamy, Palani, Chakraborty, Ivi
Format:	Artikel
Sprache:	eng
Schlagworte:	Albumins Civil Engineering Density Drying Eggs Engineering Foaming Mangoes Moisture effects Original Contribution Photomicrographs Porosity Stability Thermal degradation Viscosity
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