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Effect of foam-mat drying conditions on drying rate and anthocyanin content in purple sweet potato powder
(2025-01-01)
Nguyen, Chi Dung
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Hong, Van Hao
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Tran, Ngoc Giau
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Nguyen, Minh Thuy
;
Ngo, Van Tai
The study aimed to optimise foam-mat drying parameters for producing purple-fleshed sweet potato (PFSP) powder. Egg albumin (EA) (5–15%), xanthan gum (XG) (0.1–0.5%), and drying temperature (50–70 °C) were used as independent variables for optimisation via Response Surface Methodology with a Box-Behnken design. The response variables (drying rate and anthocyanin content) were assessed by 18 treatments, which included 6 central points. The analysis of variance showed a high coefficient of determination (> 88%) between predicted and experimental values across all models. Optimal foam-mat drying conditions were 11.02% EA, 0.34% XG, and 65.1 °C to achieve the highest drying rate (2.49 g water.g dry matter–1.min–1) and anthocyanin content (1.01 mg.g–1). After 3.5 h of drying at 65.1 °C, the foam-mat dried PFSP showed a low moisture content (4.35%) and water activity (0.29). Its water solubility index, water absorption index, rehydration ratio, total polyphenols, and antioxidant activity were determined to be 56.49%, 3.55%, 3.82, 3.66 ± 0.06 mg GAE.g–1, and 58.49 ± 0.88%, respectively. Under these conditions, the powder maintained its natural beautiful and characteristic purple colour. The microstructure of the foam-mat dried PFSP powder (via SEM images) was also observed.
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Effect of gum arabic concentrations on drying kinetics, anthocyanin degradation and product qualities of purple rice bran extract dried by foam-mat technique
(2024-01-01)
Loan, L. T.K.
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Vinh, B. T.
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Tai, N. V.
This investigation aimed to study the effect of gum arabic on the drying characteristics, degradation rate of anthocyanin, and quality of foam-mat product from purple rice bran. Four different levels of gum arabic (GA) were applied (5-20%), with the control sample (without using gum arabic) for the foaming process. Foaming properties, including foam expansion, foam stability, and foam density, were determined and showed that the fluctuation was found when different contents of gum arabic were used. In particular, the highest value of foam expansion (386.75±9.35%) and foam stability (94.44±0.09%) was found at a level of usage GA of 10%, while the lowest foam density (0.278±0.021%) was observed. Empirical models were applied to predict the change of moisture content during the drying process, showing that the Page model was the fittest and gave the best prediction (R2 > 0.98) at various concentrations of gum arabic. Besides that, following first-order kinetic, the lowest rate of anthocyanin degradation occurred when the concentration of GA was used at the level of 10%. Pearson’s correlation showed the negative effect between anthocyanin degradation rate and drying rate of the constant of the Page model. Moreover, dried purple rice bran extract was added 10% of GA, which presented a high level of anthocyanin (20.34±0.82 mg/100 g), moisture content of 4.26±0.12%, water activity of 0.33±0.11, hygroscopicity of 19.82±0.11 g/100 g, and high acceptance by panelists
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MATHEMATICAL MODELLING OF THIN LAYER FOAM MAT DRYING KINETICS OF ARTEMIA (ARTEMIA FRANCISCANA)
(2024-01-01)
Anh, Nguyen Ngoc Huong
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Xuyen, Nguyen Thi Kim
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Quyen, Nguyen Hoang Thuy
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Vi, Nguyen Hoang Yen
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Giau, Tran Ngoc
Background. Foam mat drying can be considered a simple and economically effective way compared to modern drying methods to produce powdered foods. Artemia biomass contains high nutritional content but was previously only used as food for aquatic animals. Materials and methods. This research aimed to use Artemia biomass as human food, with the foam drying technique implemented. Artemia foam was dried at different temperatures (65–80°C), with four common drying models applied. Results. Among the applicable models, the Logarithmic model was chosen as the most suitable model to describe and explain the drying process of Artemia powder (the highest R2, the lowest root mean square error and χ2, respectively, are 91.7–97.59%, 0.0619–0.0861 and 0.0049–0.0111). The sample reached a moisture content of about 4% to 5% in 2, 2.5, 3 and 3.5 hours when drying at gradually decreasing temperatures from 80°C, 75°C, 70°C and 65°C, respectively. The drying rate was determined by temperature, and the effective moisture diffusivity values (D<inf>eff</inf>) were calculated in the range of 9.285×10–12 m2/s to 1.065×10–11 m2/s, from Fick’s diffusion model. The activation energy value E<inf>a</inf> was determined to be 26.94 kJ/mol according to the Arrhenius relationship. Conclusion. The sample was dried at 75°C for 2.5 hours and this temperature was chosen due to the short drying time, high nutrient content and bright colour. Artemia powder samples after drying had a low moisture content and an a<inf>w</inf> value of 4.46% and 0.22, respectively. High protein content was determined (79.93%) in the foam-dried Artemia powder. In addition, lipid content, carbohydrate, ash and water absorption capacity were also analysed (1.75%, 6.31%, 6.17% and 298.81, respectively).
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Impact of foaming conditions on quality for foam-mat drying of Butterfly pea flower by multiple regression analysis
(2023-01-01)
Thuy, Nguyen Minh
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Phung, La Bao
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Van Tai, Ngo
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Minh, Vo Quang
In recent years, the Butterfly pea flower has been increasingly interested in its color and function. However, the preservation of the extract faced many difficulties; therefore, foam drying technology was applied to solve this problem. The study was conducted to determine the effect of foaming conditions, including albumin ratio, carboxymethyl cellulose (CMC) ratio, and whipping time on foam characteristics. At the same time, the multidimensional regression method was also used to determine the most suitable foaming conditions for the following process. The research results showed that all 3 factors strongly influenced the foaming process of pea flower extract. It could be concluded that the most suitable condition for foaming is to use 9.3% albumin, 0.79% CMC and stir for 19 min. Under these conditions, the foam expansion and stability were 584.79% and 96.44% respectively. The powder obtained from the foam drying of Butterfly pea flower extract was also analyzed for quality. The temperature of 65 oC for 4 hrs gave relatively high-quality powder with protein content, anthocyanin and antioxidant activity of 9.89 g/100g, 1.15 mg/g and 87.34% respectively. In conclusion, the foam-mat dried powder from butterfly pea flower extract is suitable for other processing processes, especially in the processing of folk cakes, pasta and bread industry.
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Process of foam-mat drying of purple rice bran extract and evaluation of product properties
(2023-01-01)
Loan, L. T.K.
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Tai, N. V.
The present study examined the process of foam-mat drying “Cám” purple rice bran extract, including optimization foaming conditions and effect of drying temperatures on the drying behaviours and powder's qualities. The egg album and xanthan gum at different levels were used as foaming agents, which further optimizied by the response surface methodology. The optmial foam was dried at four levels of temperature (50-80oC). Moisture content was further recorded every 30 minutes. Four common emperical models were applied for predicting the pattern of moisture content. Under the effect of heat treatment, the final qualities of Cám purple rice bran foam-mat dried powder were determined. The results showed that when egg albumin and xanthan gum were used, 12.04% and 0.337% could maximize foam expansion and stability. These conditions could facilitate the efficiency of the drying process. Moreover, among the four models, the Page model showed the best fit for predicting the change in moisture ratio. The effective diffusivity and activation energy were from 6.73 x 10-10 to 1.66 x 10-9 m2/s and 22.72 kJ/mol, respectively. The study also revaled that at temperature of 70oC, the product could maintain high antioxidant proper conditions for storage and high acceptance by consumer.
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Extraction Optimization of Crocin from Gardenia (Gardenia jasminoides Ellis)Fruits Using Response Surface Methodology and Quality Evaluation of Foam-Mat Dried Powder
(2022-12-01)
Thuy, Nguyen Minh
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Nhu, Pham Huynh
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Tai, Ngo Van
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Minh, Vo Quang
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.

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