Foam-Mat Drying Characteristics of Custard Apple Pulp

Krishna Deepa; Minati Mohapatra

doi:doi:10.11648/j.jfns.20200804.13

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Foam-Mat Drying Characteristics of Custard Apple Pulp

Krishna Deepa, Minati Mohapatra

Published in Journal of Food and Nutrition Sciences (Volume 8, Issue 4)

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

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[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, 15^th 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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TY  - JOUR
T1  - Foam-Mat Drying Characteristics of Custard Apple Pulp
AU  - Krishna Deepa
AU  - Minati Mohapatra
Y1  - 2020/07/13
PY  - 2020
N1  - https://doi.org/10.11648/j.jfns.20200804.13
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
ER  -

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Author Information

Krishna Deepa

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

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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Plain Text BibTeX RIS

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

Copy | Download

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}
}

Copy | Download

TY  - JOUR
T1  - Foam-Mat Drying Characteristics of Custard Apple Pulp
AU  - Krishna Deepa
AU  - Minati Mohapatra
Y1  - 2020/07/13
PY  - 2020
N1  - https://doi.org/10.11648/j.jfns.20200804.13
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
ER  -

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