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Transformation of Thai chicken-rice sauce into an instant powder via egg-white foam-mat drying: Physicochemical, sensory characterization, and microstructural
(2026-01-01)
Pomasa, Panjit
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Techavuthiporn, Chairat
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supapvanich, Suriyan
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Fuangpaiboon, Nattavong
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Kaesang, Trus
The production of stable powdered Thai chicken rice sauce using foam-mat drying techniques is feasible. Achieving an optimal balance between functionality and sensory quality in protein incorporation presents significant challenges. This research investigated the impact of egg white concentration (0–30 %) on powder yield, color, foaming, physicochemical characteristics, and sensory attributes. The inclusion of moderate egg white (20 %) enhanced foam expansion, reduced density, and established a porous, stable matrix, thereby improving drying efficiency and solubility. Elevated protein levels (≥25 %) resulted in foam collapse and reduced sensory acceptability. Physicochemical analyses indicated that egg white decreased moisture, water activity, and hygroscopicity. Differential scanning calorimetry and scanning electron microscopy indicated that the addition of 20 % egg white increased the glass transition temperature and resulted in a denser microstructure. The findings indicate that the controlled addition of egg white can facilitate the development of high-quality foam-mat dried savory powders by optimizing functionality and sensory attributes.
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Bioactive compounds-rich Gac peel powder: Optimization of extraction and foam-mat drying conditions
(2025-12-01)
Thuy, Nguyen Minh
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Tien, Vo Quoc
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Giau, Tran Ngoc
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Van Hao, Hong
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Minh, Vo Quang
Gac fruit (Momordica cochinchinensis Spreng) is a healthy fruit and has long been used as food and medicine. During fruit processing, the peel is often discarded as waste. However, Gac fruit peel contains a significant amount of carotenoids. This study encapsulates bioactive compounds extracted from dried Gac peels using egg albumin (EA) and xanthan gum (XG) as foaming agents and stabilizers in foam-mat drying at different temperature. The extraction process (in ethanol 60 %) was assisted by ultrasound (40 kHz, 350 W) with solvent: Gac peel ratios of 30/1–40/1, extraction temperature and time of 45–55 °C and 25–55 min, respectively. EA (9.2–15.2 %) and XG (0.1–0.38 %) were used as foaming agent and foam stabilizer, respectively, with different foam-mat drying temperatures (65–75 °C). The Response Surface Methodology (RSM) combined with a Box-Behnken Design (BBD), 3 factors - 3 levels was used to optimize the independent variables to capture the maximum level of dependent variables. The optimal extraction conditions were determined (solvent/Gac peel ratio of 36.26/1, temperature of 51.38°C and time of 43.39 min) for the extract containing high levels of lycopene 292.04 μg/g, β-carotene (515.72 μg/g) and total polyphenols (3.86 mg GAE/g). The extract was used to produce powder by foam-mat drying. EA, XG and drying temperature significantly affected the drying rate and powder quality. The optimum concentrations of EA and XG were determined to be 13.13 % and 0.3 %, respectively, at an optimum drying temperature of 72.4°C. Under these conditions, the highest drying rate (2.41 g water/g dry matter/min) was achieved to produce powder containing the with highest content of lycopene, β-carotene and total polyphenol contents, 83.42 µg/g, 97.68 µg/g and 1.09 mg GAE/g, respectively. The physical and chemical properties of foam-mat dried Gac peel powder were also investigated. Making good use of byproducts from fruit processing will help local communities and businesses while also ensuring the goal of a circular economy, contributing to long-term socioeconomic growth and enhancing public health, at least in the region and around the world.
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Application of foam-mat drying to produce field crab powder: Foaming process optimization, drying kinetics, and final product characterization
(2025-08-01)
Thuy, Nguyen Minh
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Nhut Minh, Ngo Ngoc
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Kha, Nguyen Hoang
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Bich Thuy, Bui Thi
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Giau, Tran Ngoc
This study used foam-mat drying to make powder from field crab meat for the first time. In which, the effect of foaming conditions [egg albumin (EA, 7.96–16.44 %) and xanthan gum (XG, 0.04–0.44 %)] and drying temperature (65–80 °C) on powder quality were examined. With appropriate EA and XG levels of 13.16 % and 0.30 %, foam density and foam expansion were 0.395 g/mL and 279.78 %, respectively. The total energy required and specific energy consumption decreased. In contrast, thermal efficiency and energy efficiency rose with drying temperature, reaching 2.494–4.452 %, and 1.419–1.879 %, respectively. Temperature affects effective moisture diffusion coefficient according to the Arrhenius equation with an activation energy of 39.33 kJ/mol. Fitting experimental data to seven thin-layer drying models and an ANN model. The Aghbashlo model scored best, with the highest correlation coefficient. Nevertheless, the ANN model demonstrated slightly superior accuracy compared to the Aghbashlo model, indicating the potential for industrial system control.
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Foam-mat drying of lucuma powder: Mathematical and artificial modeling of drying kinetics, physicochemical and microstructural properties
(2025-03-01)
Thuy, Nguyen Minh
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Hao, Hong Van
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Duong, Le Thi Thuy
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Giau, Tran Ngoc
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Minh, Vo Quang
The kinetic study of foam-mat drying to make lucuma powder was conducted at various drying temperatures (50–80oC) using thin layer drying and an artificial neural network (ANN) to forecast drying behavior. The physico-chemical properties of lucuma powder under these conditions were also analyzed. Among the six models, the parabolic model was chosen as the best appropriate model for describing the lucuma drying process with the highest correlation coefficient, the lowest RMSE and Chi-square. However, the ANN model (2-10-1) could predict the moisture ratio more accurately than the parabolic model, and it also presented the fittest with the actual experiment. As temperature increased from 50 to 80oC, effective moisture diffusivity increased from 1.05 × 10-9 to 1.67 × 10-9 m2/s, with an activation energy of 15.12 kJ/mol. Drying temperatures have a considerable impact on the quality of lucuma powder. When dried at 60oC, lucuma powder had a bright yellow color, retained its quality and excellent antioxidant activity compared to other temperatures evaluated simultaneously.
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Effect of foaming conditions and drying temperatures on total polyphenol content and drying rate of foam-mat dried banana powder: Modeling and optimization study
(2024-12-01)
Van Tai, Ngo
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Van Hao, Hong
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Han, Tran Thi Ngoc
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Giau, Tran Ngoc
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Thuy, Nguyen Minh
This study aims to optimize the parameters of the foam-mat drying to produce banana powder. Input parameters of the foam drying such as foaming agent (egg albumin) concentration used from 5 to 15 %, the foam stabilizer (maltodextrin) used from 1 to 3 % and the drying temperature varied between 60 and 80 °C. Factors with 3 levels are arranged according to the Box-Behnken design, which further modelled by RSM (response surface methodology) and ANN (artificial neural network), and optimized. The drying rate and total polyphenol content (TPC) of banana powder under the studied conditions were determined as the target output. The moisture, color, total polyphenol, antioxidant activity and some physical parameters of final fine powder were analyzed. Increasing temperature has increased the drying rate. In addition, increasing the concentrations of egg albumin and maltodextrin maintained the highest TPC and maximum drying rate. ANN model showed the higher forecasting capacity than that of RSM. Moreover, simultaneous optimization of two responses (TPC and drying rate) was selected to maximize the desired value at the concentration of albumin, maltodextrin and drying temperature of 11.86 %, 1.92 %, 74.94 °C, respectively, corresponding to the highest TPC value and drying rate of 1.31 mgGAE/g DW and 2.48 g water/g dry matter/min. At this condition, the drying time was recorded as 103 min. Validation of the optimal ratios showed that the experimental values of TPC and drying rate were in good agreement with the model predicted data. The moisture content and water activity of product were found to be 5.87 ± 0.07 % and 0.37 ± 0.01. The product had bright colors with L*, a* and b* values were measured as 86.4 ± 0.5, 1.75 ± 0.08 and 15.2 ± 0.3, respectively. The high DPPH radical scavenging activity was detected (53.5 %) with the water solubility index and water absorption index of banana powder was determined at value of 56.98 % and 5.17 g/g, respectively. Foam mat dried banana powder was well preserved in paper packaging with aluminum foil.
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Developing a novel artificial model to predict the foaming properties and β-carotene content of lucuma (Pouteria lucuma) during foam-mat drying and process optimization
(2024-12-01)
Thuy, Nguyen Minh
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Duong, Le Thi Thuy
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Giau, Tran Ngoc
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Hao, Hong Van
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Minh, Vo Quang
Drying fruit puree by the foam drying method has become popular due to its simplicity, low cost, short drying time, and low thermal degradation. The objective of the study was to investigate the effect of foaming conditions on foam properties (foam expansion, foam density) and content of β-carotene in lucuma powder using Box-Behnken design (BBD) with 3 factors and 3 levels, including water:lucuma ratio (1:1–3:1), egg albumin concentration (EA, 5–15 %), and xanthan gum (XG, 0.1–0.3 %). Response surface methodology (RSM) and artificial neural network (ANN) were used for model establishment. The results showed that as the EA increased, the foam volume increased significantly, while the foam density decreased. The ANN-coupled BBD model structure of 3–10-3 demonstrated a high level of accuracy in predicting the impact of foaming formulation on responses, with a coefficient of determination exceeding 0.99. The optimal conditions by stimulation multiple-objective RSM for lucuma foam-mat drying were achieved with a water:lucuma ratio, EA, and XG of 2.53:1, 10.8 %, and 0.22 %, respectively. Based on these ideal conditions, the foam density, foam expansion, and β-carotene content of the dried powder were found to be 0.23 ± 0.04 g/mL, 228 ± 2 %, and 237.1 ± 0.1 μg/g, respectively. The obtained experimental values were very close to the model-predicted results, with very low differences identified when the validation was performed. These findings provide information for controlling the drying process using an artificial model and further applying lucuma powder in various fields in the food industry.
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Artificial intelligence optimization for producing high quality foam-mat dried tomato powder and its application in nutritional soup
(2024-12-01)
Thuy, Nguyen Minh
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Giau, Tran Ngoc
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Hao, Hong Van
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Minh, Vo Quang
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Tai, Ngo Van
The present work aims to investigate the effect of foam-mat drying on drying rate and lycopene content of tomato powder using a three-level Box-Behnken experimental design of Response Surface Methodology (RSM). Three process parameters included egg albumin (EA) ranging from 3 to 9 % as a foaming agent, carboxymethyl cellulose (CMC) from 0.2 to 0.6 % as a foam stabilizer and drying temperatures (60, 70, and 80oC). The responses measured drying rate (DR) and lycopene content, which are the indication of drying process and product quality. Optimization of drying process using RSM and artificial neural network coupled genetic algorithm (ANN-GA) models has been also investigated. Foam mat dried tomato powder produced under optimal conditions was then used to prepare a nutritious soup powder with 4 designed recipes with other nutritious ingredients. The results showed that the ANN-GA model (network structure of 3-10-2) could predict and optimize better than the RSM model. The optimal conditions for foam-mat drying process were EA of 6.67 %, CMC of 0.381 %, and drying temperature of 70.6oC. These gave the DR and lycopene to be 3.004 g water/g dry matter/min and 392.8 μg/g, respectively. Validation optimal condition was performed and showed that the experimental values obtained were greatly close to the predicted values. From the 4 designed soup formulas, the macronutrient content in formula F2 met the range for AMDR with the percentage of calories from protein, lipid, and carbohydrate being 21.28 %, 20.28 %, and 58.44 %, respectively. It was proven that ANN-GA is a more reliable and robust predictive modelling tool for foam-mat tomato powder production optimization compared to RSM model. Also, the promising application of tomato powder in nutritious soup production also was shown in this study, which could further research in larger scale.
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Integrating Microwave Heating with Foam-Mat Drying: Drying Kinetics and Optimization for Thick Foamed Mango Pulp
(2024-10-01)
Saijuntha, Jatupon
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Duangkhamchan, Wasan
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Youryon, Pannipa
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Ronsse, Frederik
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Chupawa, Prarin
This study addresses the challenge of processing undersized or overripe mangoes by integrating microwave heating with traditional foam-mat drying technique. The study aims at investigating drying kinetics coupled with thin-layer drying modeling and influences of microwave power (300-600 W) and hot-air temperature (55-75 °C). Among ten drying models, the so-called Midilli equation fitted well with experimental data. Results showed enhanced drying process associated with microwave heating, providing reduced drying time from 600-700 min (for conventional hot-air mode) to 30-100 min (for microwave-assisted mode). Standard deviations of moisture content and dried foam thickness measured at various points revealed uneven heat distribution when using high microwave energy, evidenced by burnt spots at 600 W. Additionally, foam collapse was observed under the mild process with low microwave powers, possibly due to prolonged drying periods. Response surface methodology demonstrated that microwave power was more important factor, positively affecting effective diffusivity coefficient (D<inf>eff</inf>) while inversely influencing specific energy consumption (SEC) and color difference (∆E). D<inf>eff</inf> value increased from 5.41×10-6 m²⋅s-1 at 300 W and 55 °C to 18.43×10-6 m²⋅s-1 at 600 W and 75 °C, confirming enhance drying performance. As assisted with microwave heating, drying foamed mango sample consumed less energy up to 92 %. Optimal drying parameters were determined based on balancing the enhancement of drying performance and color alteration, suggesting drying the thick foamed mango pulp at temperature of 55 °C combined with microwave heating at 520 W, which can be served as a basis for further industrial scale-up.

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