Effect of foaming agent,foam stabilizer and whipping time on drying process of tomato paste under different drying equipment

作     者：Adesoji Matthew Olaniyan John Adeyemi Adeoti Musiliu Olusola Sunmonu 

作者机构：Department of Agricultural and Bioresources Engineering Faculty of EngineeringFederal University Oye Ekiti P.M.B.373Oye Ekiti 371101Ekiti StateNigeria Department of Agricultural and Biosystems Engineering Faculty of Engineering and TechnologyUniversity of Ilorin P.M.B.1515Ilorin 240003Kwara StateNigeria 

出 版 物：《International Journal of Modeling, Simulation, and Scientific Computing》 (建模、仿真和科学计算国际期刊（英文）)

年 卷 期：2017年第8卷第2期

页      面：72-86页

核心收录：

学科分类：08[工学] 0805[工学-材料科学与工程（可授工学、理学学位）] 080502[工学-材料学] 

主　　题：Foaming agent foam-mat drying foam stabilizer drying rate equipment tomato. 

摘      要：Laboratory experiments were conducted to determine the effect of foaming agent(egg white(EW)),foam stabilizer(carboxyl methyl cellulose(CMC))and whipping time on drying rate and quality of tomato(Lycopersicon esculentus)paste dried under air oven,microwave oven and mechanical dryer.A 43 factorial experiment in Randomized Complete Block Design(RCBD)was used to study the effect of four levels each of foaming agent(5%,10%,15%and 20%EW),foam stabilizer(0.15%,0.30%,0.45%and 0.60%CMC)and whipping time(3,5,7 and 9 min)on the drying rate and the quality of foam-mat dried tomato powder in the three drying *** trial was performed in triplicates making a total number of 576 samples that were individually tested and measured.25 g sample of the paste was dried to a moisture content of 7.60%(wb)for 8 h in mechanical dryer and oven dryer at temperatures of 55◦C and 50◦C,respectively,and 10 min in microwave oven at 540 *** obtained from the experiments were statistically analyzed using the analysis of variance(ANOVA)while the Duncan’s Multiple Range Test was used to compare the *** showed that the drying rate increased with increase in foaming agent,foam stabilizer and whipping with minimum values of 9.21 g/h obtained in mechanical dryer,9.31 g/h in air oven and 8.05 g/h in microwave *** in foaming agent,foam stabilizer and whipping time did not cause any adverse effect on vitamin C,ash,protein,fat,carbohydrate,crude fiber contents of the *** reached a stable moisture content of 7.60%(wb)in less than 8 h in mechanical dryer and air and less than 10 min in microwave *** results of the study showed that EW,CMC and whipping time influenced the drying rate and quality of foam-mat dried tomato powder.