Influence of foam thickness on production of lime juice powder during foam-mat drying: Experimental and numerical investigation
Authors:
- Jalal DehghannyaJDJalal Dehghannya
- Mahdi PourahmadMPMahdi Pourahmad
- Babak GhanbarzadehBGBabak Ghanbarzadeh
- Hossein GhaffariHGHossein Ghaffari
- 1 April 2018
- journal article
- research article
- Published by Elsevier in Powder Technology
- Vol. 328, 470-484
Abstract
No abstract availableKeywords
This publication has 39 references indexed in Scilit:
- FOAM MAT DRYING OF TOMATO JUICEJournal of Food Processing and Preservation, 2011
- Foams for pharmaceutical and cosmetic applicationInternational Journal of Pharmaceutics, 2010
- Thermophysical Properties of Lemon Juice as Affected by Temperature and Water ContentJournal of Chemical & Engineering Data, 2009
- Simultaneous Aerodynamic and Thermal Analysis during Cooling of Stacked Spheres inside Ventilated PackagesChemical Engineering & Technology, 2008
- Effect of processing parameters on foam formation using a continuous system with a mechanical whipperJournal of Food Engineering, 2008
- Drying characteristics and quality of banana foam matJournal of Food Engineering, 2008
- Simultaneous Heat and Mass Transfer in Shrinkable Apple Slab During DryingDrying Technology, 2006
- Characterization of Apple Juice Foams for Foam‐mat Drying Prepared with Egg White Protein and MethylcelluloseJournal of Food Science, 2006
- Competitive adsorption of proteins with methylcellulose and hydroxypropyl methylcelluloseFood Hydrocolloids, 2005
- Effect of foaming agents on the stability, rheological properties, drying kinetics and flavour retention of tamarind foam-matsFood Research International, 2001