A study on modeling and optimization of foam mat drying ripe mango was carried out, three levels whipping durations (5 min, 10 min 15 Egg white albumen powder concentrations as foaming agent (6% (w/w), 12%(w/w) 18% (w/w)), Xanthan gum concentration stabilizing (0.02%, 0.04% 0.06%)and air temperature (50°C, 60°C 70 °C) input parameters were used. Design Expert 6.06 version used to design the exp...

Monosodium Glutamate (MSG) sudah dikenal sejak lama sebagai bahan tambahan untuk menyedapkan dan menguatkan rasa pada makanan. Terlalu banyak mengonsumsi MSG dapat menyebabkan gangguan kesehatan. Cara lain menghasilkan umami atau gurih makanan tanpa menggunakan adalah dengan olahan jamur berupa bubuk kaldu jamur. Salah satu cara membuat metode foam mat drying dimana proses pengeringan melibatka...

Turmeric (Curcuma longa L) in Indonesia is widely known as a herbal medicinal plant, food coloring, and flavoring. The high water content of turmeric will shorten the storage time quality ingredients. need for drying which process removing moisture material with aim prolonging shelf life. use foam-mat method addition adhesives aims to speed up maintain material. result obtained powder product. ...

One method that can be applied in the production of flavor enhancers is foam-mat drying using Tween 80 and maltodextrin. This research aimed to examine effect maltodextrin combination on characteristics from Megalops cyprinoides. used a factorial completely randomized design with two factors. Factor one was concentration 2%, 4%, 6%, factor 10%, 20%, 30%. The test parameters included yield, pH, ...

In recent years the use of hybrid drying methods has been noticed because improvement dried products quality. The effect infrared (IR) power (0, 400, 600, and 800 W) in combination with convective hot air (60 °C, 3 m/s) on quality properties black raspberry pulp during foam mat was investigated this study. According to findings, increasing IR power, (IR-CHA) had no moisture content, ratio, or r...