Effect of gum Arabic concentrations on foam properties, drying kinetics and physicochemical properties of foam mat drying of cantaloupe
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DOI: 10.1016/j.foodhyd.2020.106492
Abstract: Abstract The effect of gum arabic (GA) concentrations (0, 5, 10, and 15%) on the foam properties, drying kinetic, and effective moisture diffusivity of foam mat drying of cantaloupe (Cucumis melo) were analyzed. Results showed… read more here.
Keywords: drying cantaloupe; powder; foam mat; mat drying ... See more keywords