Foam-mat drying of passion fruit aril

Khamjae T., . and Rojanakorn T., . Foam-mat drying of passion fruit aril. pp. 204-212. ISSN 2231-7546

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 0.015 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 60C 70C and 80C 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 1.0610-7 m2/s to 1.0110-6 m2 /s. Passion fruit aril foam (1-mm thick) dried at 70C for 90 min showed the highest amount of ascorbic acid and -carotene as well as antioxidant activity (assayed by DPPH and ABTS methods) (p0.05). Based on microbial counts freshly prepared foam-mat dried passion fruit aril samples were considered safe.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/25%20(01)%202018/(26).p...

Abstract

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 0.015 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 60C 70C and 80C 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 1.0610-7 m2/s to 1.0110-6 m2 /s. Passion fruit aril foam (1-mm thick) dried at 70C for 90 min showed the highest amount of ascorbic acid and -carotene as well as antioxidant activity (assayed by DPPH and ABTS methods) (p0.05). Based on microbial counts freshly prepared foam-mat dried passion fruit aril samples were considered safe.

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Item Type:	Article
AGROVOC Term:	Passion fruits
AGROVOC Term:	Foam mat drying
AGROVOC Term:	Drying
AGROVOC Term:	Whipping
AGROVOC Term:	Moisture content
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Microbiological analysis
AGROVOC Term:	Antioxidative compounds
AGROVOC Term:	Foams
AGROVOC Term:	Safety
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/24007

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