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Foam-mat drying of passion fruit aril

This study was aimed to determine the effect of methylcellulose concentration and whipping time on the properties of passion fruit aril foam. The effect of foam-mat drying conditions on moisture diffusivity, physicochemical, microbiological and antioxidant properties of the dried product was also in...

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Main Authors:	Khamjae, T., Rojanakorn, T.
Format:	Journal Contribution
Language:	English
Published:	2019
Subjects:	Passion fruits Foam mat drying Drying Whipping Moisture content Physicochemical properties Microbiological analysis Antioxidative compounds Foams Safety
Online Access:	http://agris.upm.edu.my:8080/dspace/handle/0/16290
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spelling	oai:http:--agris.upm.edu.my:0-16290Foam-mat drying of passion fruit arilKhamjae, T.Rojanakorn, T.Passion fruitsFoam mat dryingDryingWhippingMoisture contentPhysicochemical propertiesMicrobiological analysisAntioxidative compoundsFoamsSafetyThis study was aimed to determine the effect of methylcellulose concentration and whipping time on the properties of passion fruit aril foam. The effect of foam-mat drying conditions on moisture diffusivity, physicochemical, microbiological and antioxidant properties of the dried product was also investigated. Passion fruit aril incorporated with methylcellulose at a mass concentration of 0.75%, 1.5%, 2.25% and 3.0% was whipped for 0 min, 10 min, 20 min and 25 min. The passion fruit aril foam mats (1-mm, 2-mm and 3-mm thick) were dried at 60°C,70°C and 80°C with a constant air velocity of 0.5 m/s. The optimum condition for forming foam was 2.25% methylcellulose after 25 min whipping as it provided the highest foam expansion (187.25%) and stability as well as the lowest foam density (0.41 g/ml). Drying the passion fruit aril foam chiefly occurred in the falling rate period. Effective moisture diffusivity increased with increasing temperature and foam thickness. This value ranged from 1.06×10-7 m2/s to 1.01×10-6 m2 /s. Passion fruit aril foam (1-mm thick) dried at 70°C for 90 min showed the highest amount of ascorbic acid and β-carotene as well as antioxidant activity (assayed by DPPH and ABTS methods) (p≤0.05). Based on microbial counts, freshly prepared foam-mat dried passion fruit aril samples were considered safe.2019-09-26T04:50:14Z2019-09-26T04:50:14Z2018Journal ContributionArticleNon-RefereedInternational Food Research Journal (Malaysia), 25 (1), p. 204-2122231-7546http://agris.upm.edu.my:8080/dspace/handle/0/16290MY2019050971enhttp://www.ifrj.upm.edu.my/25%20(01)%202018/(26).pdfThailandhttp://www.oceandocs.org/license
institution	AGRIS
collection	AGRIS
language	English
topic	Passion fruits Foam mat drying Drying Whipping Moisture content Physicochemical properties Microbiological analysis Antioxidative compounds Foams Safety
spellingShingle	Passion fruits Foam mat drying Drying Whipping Moisture content Physicochemical properties Microbiological analysis Antioxidative compounds Foams Safety Khamjae, T. Rojanakorn, T. Foam-mat drying of passion fruit aril
description	This study was aimed to determine the effect of methylcellulose concentration and whipping time on the properties of passion fruit aril foam. The effect of foam-mat drying conditions on moisture diffusivity, physicochemical, microbiological and antioxidant properties of the dried product was also investigated. Passion fruit aril incorporated with methylcellulose at a mass concentration of 0.75%, 1.5%, 2.25% and 3.0% was whipped for 0 min, 10 min, 20 min and 25 min. The passion fruit aril foam mats (1-mm, 2-mm and 3-mm thick) were dried at 60°C,70°C and 80°C with a constant air velocity of 0.5 m/s. The optimum condition for forming foam was 2.25% methylcellulose after 25 min whipping as it provided the highest foam expansion (187.25%) and stability as well as the lowest foam density (0.41 g/ml). Drying the passion fruit aril foam chiefly occurred in the falling rate period. Effective moisture diffusivity increased with increasing temperature and foam thickness. This value ranged from 1.06×10-7 m2/s to 1.01×10-6 m2 /s. Passion fruit aril foam (1-mm thick) dried at 70°C for 90 min showed the highest amount of ascorbic acid and β-carotene as well as antioxidant activity (assayed by DPPH and ABTS methods) (p≤0.05). Based on microbial counts, freshly prepared foam-mat dried passion fruit aril samples were considered safe.
format	Journal Contribution
author	Khamjae, T. Rojanakorn, T.
author_facet	Khamjae, T. Rojanakorn, T.
author_sort	Khamjae, T.
title	Foam-mat drying of passion fruit aril
title_short	Foam-mat drying of passion fruit aril
title_full	Foam-mat drying of passion fruit aril
title_fullStr	Foam-mat drying of passion fruit aril
title_full_unstemmed	Foam-mat drying of passion fruit aril
title_sort	foam-mat drying of passion fruit aril
publishDate	2019
url	http://agris.upm.edu.my:8080/dspace/handle/0/16290
_version_	1819285234053545984
score	13.4562235

Foam-mat drying of passion fruit aril

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