Application of foam-mat drying to produce field crab powder: Foaming process optimization, drying kinetics, and final product characterization

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dc.contributor.authorThuy, Nguyen Minh
dc.contributor.authorNhut Minh, Ngo Ngoc
dc.contributor.authorKha, Nguyen Hoang
dc.contributor.authorBich Thuy, Bui Thi
dc.contributor.authorGiau, Tran Ngoc
dc.contributor.authorHao, Hong Van
dc.contributor.authorMinh, Vo Quang
dc.contributor.authorTai, Ngo Van
dc.date.accessioned2026-08-06T10:51:55Z
dc.date.available2026-08-06T10:51:55Z
dc.date.issued2025-08-01
dc.description.abstractThis 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.
dc.identifier.citationJournal of Agriculture and Food Research, 22, 2025
dc.identifier.doi10.1016/j.jafr.2025.102047
dc.identifier.issn26661543
dc.identifier.other2-s2.0-105005944186
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/17174
dc.sourceJournal of Agriculture and Food Research
dc.subjectArtificial neural network
dc.subjectField crab
dc.subjectFoam-mat drying
dc.subjectModeling
dc.subjectPhysicochemical properties
dc.titleApplication of foam-mat drying to produce field crab powder: Foaming process optimization, drying kinetics, and final product characterization
dc.typeArticle

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