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Studies on effect of Various Operating Parameters and Foaming Agents on the Foam-Mat Drying of Fruit Pulps

Malathi, N.A. (2007) Studies on effect of Various Operating Parameters and Foaming Agents on the Foam-Mat Drying of Fruit Pulps. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: The foam-mat drying technique can be successfully employed for drying a variety of fruit juice concentrates and pulps. The dried powders have good reconstitution characteristics. Foam bed drying studies are particularly applicable for drying of fruit pulps such as custard apple(Annona Squamosa), chickoo(Archus sapota) and banana(Musa paradisica) which otherwise cannot be processed for preservation. Some of the commonly used foaming agents like tween 80, egg albumin, soya protein isolate are considered. Densities of the foams from various concentrations of foaming agents were compared. The drying studies were carried out in a cabinet tray drier with temperature controls. The drying curves are drawn for different operating conditions. Falling rate is observed for the foam at different timings. Drying rates are compared and the drying time is evaluated by drying the foam at 55°C to 75°C. The studies are helpful for evaluating best drying to get good quality dried powders
Uncontrolled Keywords: foam-mat drying fruit juice concentrates fruit pulps
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
600 Technology > 07 Beverage Technology > 05 Fruit juice
Divisions: CFTRI Resource Centres > Hyderabad
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 04 Mar 2008 09:40
Last Modified: 28 Dec 2011 09:32
URI: http://ir.cftri.com/id/eprint/1665

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