Heat and mass transfer modeling during foam-mat drying of lime juice as affected by different ovalbumin concentrations
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DOI: 10.1016/j.jfoodeng.2018.06.014
Abstract: Abstract This study evaluated the effect of ovalbumin concentration as a foaming agent (2, 3 and 4%) on foam-mat drying of lime juice at 60 °C with foams of 5 mm in thickness. The process was also… read more here.
Keywords: ovalbumin concentrations; foam mat; lime juice; mat drying ... See more keywords