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Foam-Mat Drying Characteristics of Custard Apple Pulp

Received: 22 June 2019     Accepted: 13 August 2019     Published: 13 July 2020
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Abstract

In the present study, foam mat drying of the custard apple pulp have been conducted by using Glycerol monostearate (GMS) (0.5%, 1.5%, 2.5%, 3.5% and 4.5%) as foaming agent and 0.5% methyl cellulose (MC) as the stabilising agent with whipping time of 2, 4, 6, 8 and 10 minutes. Drying was carried out in a cabinet tray dryer at five different drying temperatures (50, 60 and 70 C) with foam thickness of 2, 4 and 6 mm. The optimum foaming conditions providing foam expansion of (61.11%), foam stability (94%) and lowest foam density (0.60 gm/cm3) was found to be 3.5% GMS with 0.5% methyl cellulose whipped for 6 minutes. The tray drying of foamed pulp took 240-450 minutes whereas the non-foamed pulp took 420 to 450 minutes saving about 180-240 minutes drying time. Among all the parameters studied, the combination of 3.5% GMS and 0.5% methyl cellulose whipped for 6 min dried at 60 C with foam thickness of 4 mm was found to be the best treatment for custard apple powder preparation.

Published in Journal of Food and Nutrition Sciences (Volume 8, Issue 4)
DOI 10.11648/j.jfns.20200804.13
Page(s) 89-95
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2020. Published by Science Publishing Group

Keywords

Custard Apple, Drying, Foam Mat Drying, Foaming, Drying Characteristics

References
[1] Rao, S. N. 1974. Annonas—The legendary fruit. Indian Horticulture 19 (3): 19–21.
[2] Khurdiya, D. S. 2001. Post harvest management of underutilized fruits for fresh marketing. Winter school on exploitation of underutilized fruits. Division of Post Harvest Technology. IARI, New Delhi: 266-274.
[3] Hasmi, S. I. and Pawar, V. N. 2011. Studies on physical and chemical characteristics of custard apple fruit pulp from different location. Journal of Dairying and Food, 31 (2): 117 – 120.
[4] Shashirekha, M. N., Rajarathnam, S., Vijayalakshmi, M. R., Revathy, B. 2003. A process for the preparation of jelly from custard apple. PCT patent application no. PCT0434.
[5] Purohit, A. G., Salunkhe, D. K., Kadam, S. S. 1995. Annonaceous fruits. Hand book of Fruit Science and Technology: 377–385.
[6] Pardede, E., Buckle, K. A., Srzednicki, G. 1994. Control of browning during thawing of custard apple pulp. Food Australia 46 (5): 205–206.
[7] Rajkumar, P., Kailappan, R., Viswanathan, R., Raghavan, G. S. V. 2007. Foam mat drying of Alphonso mango pulp. Drying Technology, 25: 357-365.
[8] Jaya, S., Das, H. 2009. Glass transition and sticky point temperatures and stability/ mobility diagram of fruit powders. Food and Bioprocess Technology, 2 (1): 89-95.
[9] Karim, A. A., Wai, C. C. 1999. Foam-mat drying of starfruit puree. Stability and air drying characteristics. Food Chemistry 64 (3): 337-343.
[10] Sankat, C. K.; Castaigne, F. Foaming and drying behaviour of ripe bananas. 2004. Lebensmittel-Wissenschaft Technologie, 37 (5), 517–525.
[11] Eduardo, J. V. C., Espinosa, P. G., Beristain, C. I., Tehuitzil H. R. 2001. Effect of foaming agents on the stability, rheological properties, drying kinetics and flavour retention of tamarind foam-mats. Food Research International, 34 (7): 587-598.
[12] Kandasamy, P., Varadharaju, N., Kalemullah, S., Moitra 2012. Production of papaya powder under foam mat drying using methyl cellulose as foaming agent. Asian Journal of Food Agriculture Industries, 5 (5): 374-387.
[13] Khan, C., Pandey, R. K. 2012. Optimization of foam mat drying process variables for malta powder. International Journal of Food, Agriculture and Veterinary Sciences 2 (2): pp. 67-73.
[14] Bag, S. K., Srivastav, P. P., Mishra, H. N. 2009. Optimization of process parameters for foaming of Bael (Aegle marmelos L.) fruit pulp. Food Bioprocess Technology, 4: 1450–1458.
[15] Akintoye, O. A. and Oguntund, A. O. 1991. Preliminary investigation on the effect of foam stabilizers on the physical characteristics and reconstitution properties of foam mat dried soymilk. Drying Technology: An International Journal, 9 (1): 245-262.
[16] AOAC (Association of Analytical Chemist) 1995. Official Methods of Analysis, 15th Edition. Washington, D. C., USA: 69-88.
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  • APA Style

    Krishna Deepa, Minati Mohapatra. (2020). Foam-Mat Drying Characteristics of Custard Apple Pulp. Journal of Food and Nutrition Sciences, 8(4), 89-95. https://doi.org/10.11648/j.jfns.20200804.13

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    ACS Style

    Krishna Deepa; Minati Mohapatra. Foam-Mat Drying Characteristics of Custard Apple Pulp. J. Food Nutr. Sci. 2020, 8(4), 89-95. doi: 10.11648/j.jfns.20200804.13

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    AMA Style

    Krishna Deepa, Minati Mohapatra. Foam-Mat Drying Characteristics of Custard Apple Pulp. J Food Nutr Sci. 2020;8(4):89-95. doi: 10.11648/j.jfns.20200804.13

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  • @article{10.11648/j.jfns.20200804.13,
      author = {Krishna Deepa and Minati Mohapatra},
      title = {Foam-Mat Drying Characteristics of Custard Apple Pulp},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {8},
      number = {4},
      pages = {89-95},
      doi = {10.11648/j.jfns.20200804.13},
      url = {https://doi.org/10.11648/j.jfns.20200804.13},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20200804.13},
      abstract = {In the present study, foam mat drying of the custard apple pulp have been conducted by using Glycerol monostearate (GMS) (0.5%, 1.5%, 2.5%, 3.5% and 4.5%) as foaming agent and 0.5% methyl cellulose (MC) as the stabilising agent with whipping time of 2, 4, 6, 8 and 10 minutes. Drying was carried out in a cabinet tray dryer at five different drying temperatures (50, 60 and 70 C) with foam thickness of 2, 4 and 6 mm. The optimum foaming conditions providing foam expansion of (61.11%), foam stability (94%) and lowest foam density (0.60 gm/cm3) was found to be 3.5% GMS with 0.5% methyl cellulose whipped for 6 minutes. The tray drying of foamed pulp took 240-450 minutes whereas the non-foamed pulp took 420 to 450 minutes saving about 180-240 minutes drying time. Among all the parameters studied, the combination of 3.5% GMS and 0.5% methyl cellulose whipped for 6 min dried at 60 C with foam thickness of 4 mm was found to be the best treatment for custard apple powder preparation.},
     year = {2020}
    }
    

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    T1  - Foam-Mat Drying Characteristics of Custard Apple Pulp
    AU  - Krishna Deepa
    AU  - Minati Mohapatra
    Y1  - 2020/07/13
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    DO  - 10.11648/j.jfns.20200804.13
    T2  - Journal of Food and Nutrition Sciences
    JF  - Journal of Food and Nutrition Sciences
    JO  - Journal of Food and Nutrition Sciences
    SP  - 89
    EP  - 95
    PB  - Science Publishing Group
    SN  - 2330-7293
    UR  - https://doi.org/10.11648/j.jfns.20200804.13
    AB  - In the present study, foam mat drying of the custard apple pulp have been conducted by using Glycerol monostearate (GMS) (0.5%, 1.5%, 2.5%, 3.5% and 4.5%) as foaming agent and 0.5% methyl cellulose (MC) as the stabilising agent with whipping time of 2, 4, 6, 8 and 10 minutes. Drying was carried out in a cabinet tray dryer at five different drying temperatures (50, 60 and 70 C) with foam thickness of 2, 4 and 6 mm. The optimum foaming conditions providing foam expansion of (61.11%), foam stability (94%) and lowest foam density (0.60 gm/cm3) was found to be 3.5% GMS with 0.5% methyl cellulose whipped for 6 minutes. The tray drying of foamed pulp took 240-450 minutes whereas the non-foamed pulp took 420 to 450 minutes saving about 180-240 minutes drying time. Among all the parameters studied, the combination of 3.5% GMS and 0.5% methyl cellulose whipped for 6 min dried at 60 C with foam thickness of 4 mm was found to be the best treatment for custard apple powder preparation.
    VL  - 8
    IS  - 4
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Author Information
  • Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering and Technology, Odisha University of Agriculture and Technology, Bhubaneswar, India

  • Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering and Technology, Odisha University of Agriculture and Technology, Bhubaneswar, India

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