Value-addition of fruits & vegetables by foam mat drying

S.L.Bhagat1, Chaitanya Pagrut2

1
Department of Chemical Engineering Pravara Rural Engineering College, Loni, Dist: Ahmednagar
(MS)-India -413736
2
College of Engineering and Technology Akola
email-callbsanjay@yahoo.com

Abstract: Drying is a procedure of wetness removal due to simultaneous heat and mass transfer from the nearby
environment. The movement of energy depends on the air temperature, air humidity, air flow rate and pressure. Rate of
moisture transfer is directed by some of aspect such as type of the food, temperature, composition and preliminary
moisture content. Foam mat drying is one of the efficient technique in use for the elimination of moisture from the fruit
pulps to get a free flowing powder that have high-quality characteristic. The foaming agent has effect on rate of drying.
Of the various foaming agents dried. Egg albumin was found to be the best.

Key words: Foaming agents, Foam-mat drying, Ascorbic acid, Total sugars
Introduction: India is the second largest producer of

temperature,

fruits & vegetables in the world with an annual

content. Foam mat is drying is one the very effective

production of around 400-500 million tones. It has

methods employed for the removal of moisture from

the distinction of producing almost all tropical and

the fruit pulps to obtain a free flowing powder that

exotic fruits and vegetables because of varied

have good reconstitutions characteristic. it is the

climatic conditions. Due to the short shelf life of

simplest method of drying in which a liquid food

these crops, as much as 30-35% of fruits and

concentrate along with a suitable foaming agent is

vegetables perish during harvest, storage, grading,

whipped to form a stable foam and is subjected to

transport, packaging and distribution. Only 2% of

dehydration in the form of a mat of foam rate of

these crops are processed into value-added products.

drying in this process comparatively very high

Hence, there is a need for maximum commercial

because of enormous increase in liquid-gas interface,

utilization of fruits and vegetables and to adapt

in spite of the fact that the heat transfer is impeded by

production

the

a large volume of gas present in the foamed mass

requirements of the world market and to cater to

reported on the drying of fruit juice and pulps.

domestic demand which, over the past few years, has

Glycerol mono stearate ,egg albumin, ground nut

been increasing because of various socio-economic

protein isolate, gur gum and carboxyl methyl

factors. If the nutritive value of the processed food

cellulose(CMC) were employed in the preliminary

products could be maintained, this sector will emerge

trials as foaming agents. The foam mat drying of

as a major value-added food industry. Drying is a

certain model system multiple constant rate periods

process of moisture removal due to simultaneous heat

and falling rate periods foam mat drying was ideally

and mass transfer from the surrounding environment.

suitable for drying of sticky and viscous slurries. The

The transfer of energy depends on the air

physicochemical

temperature, air humidity, air flow rate and pressure.

occurring in fruit juices during concentration and

Rate of moisture transfer is governed by some of

foam mat drying over the years, the foam-mat drying

factors such as physical nature of the food,

have been applied to many fruits including banana,

and

marketing

activities

to

composition

and

and

volatile

initial

flavor

moisture

changes

coriander, and tomato juice. The mass transfer and

kinetics, energy efficiency, dryer throughput, and

volatile retention during the foam mat drying. Drying

capital costs. To evaluate energy consumption during

occurs in multiple constant rate periods due to

drying of foamed materials and to identify possible

periodic bursting of successive layers of foam

differences when drying non-foamed materials, the

bubbles, thus exposing new surfaces for heat and

instantaneous and cumulative drying indices have

mass transfer as the drying progresses. The foam-mat

been calculated from experimental data and related to

dried products have better reconstitution properties

the material moisture content. The dryer throughput

because of their honeycomb structure and are

and cost comparisons were made for foamed and

superior to drum and spray dried products. In general,

non-foamed pulp as non-foamed juice dries in a

drying of foamed materials is faster than that of non-

reasonable time only to viscous syrup. The various

foamed ones, although certain foams such as the ones

types of foaming agents are as follows, glycerol

from soymilk exhibit higher drying rates in the

mono-stearate ,egg albumin, ground nut protein

beginning of foam mat drying whereas for other

isolate, gur gum,Carboxyl methyl cellulose (CMC)

materials such as tomato paste drying rates are

,soya protein isolate. In this work Egg albumin and

greatly accelerated at the end of drying. Besides

glycerol mono-stearate were used as foaming agents.

accelerated

transport

of

liquid

water

to

the

evaporation front, drying experts have repeatedly

pointed to the increased interfacial area of foamed
materials as the factor responsible for reduced drying
time. Because density of foamed materials is lower
than that of non-foamed ones and extends from 300
to 600 kg/m3, the mass load of the foam-mat dryer is
also lower. However, shorter drying time can not only
offset the reduced dryer load but also increase the
dryer throughput. For example, the dryer throughput
can be higher by 32% when drying foamed apple
juice with pulp (unpublished data) and by 22% when
drying foamed mango pulp. Because foam-mat
drying is highly material and process dependent,
these figures may vary with the drying material, dryer
type, and drying conditions. Furthermore, shorter
drying time per unit mass of foamed materials might
not always bring about lower energy consumption
and better process economics. In view of scarce
information on foam-mat drying, this paper aims at
comparing the drying of foamed and non-foamed
materials in terms of process feasibility, drying

Materials and Methods: The tomatoes were washed

under running water and sanitized with a 200 mg/kg
solution of sodium hypochlorite and the excess
sanitizing solution was removed with a 3 mg/kg
solution of sodium hypochlorite. The samples were
then subjected to pulp extraction. The tomatoes were
sliced in four pieces and submitted to titration for 30
seconds using a blender. After this process, the pulp
was filtered using a nylon sieve to separate the seeds
and peel. The pH and moisture of the tomato pulp
were determined according to methodology described
and the total treatable acidity was determined
according to methodology recommended by the for
colour samples. The soluble solids were determined
by refractometry with direct reading expressed in
Brix. After weighing, the tomato pulp and powdered
albumin were mixed and homogenized in a blender
for 30 seconds. The incorporation of air was
performed by the use of a mixer at maximum
rotation. The effect of the albumin concentration
(expressed in %; m/m) and whipping time (expressed
in minutes) on the stability of the formed foam was

studied. The optimum condition of the foam

level versus drying time. The moisture values were

formation was determined evaluating the results of

determined according to methods and the moisture

the two response variables: foam density and thermal

values were expressed as dry basis moisture.

stability of the foam (expressed in %; 100 x volume

of remaining foam / initial foam volume). The
density was determined filling a 50mL graduated
cylinder with the foam produced followed by
measurement of the corresponding mass. The
stability was determined by measuring the volume of
the remaining foam in a 50mL graduated cylinder
that was initially full after being heated in an oven at
70C for 60 minutes. The foams were mounted on
slides with distilled water and covered by coverslips

Preparation of pulps: Pulp was prepared by

scooping out the pulp along with seeds from fruits.
Then these seeds were separated from pulp by
rubbing the mixture on 14mesh sieve where the most
of the pulp is passed through the mesh leaving seeds.
This pulp was then smoothly blended in a mixer.
Creamy white pulp was obtained which was ready for
analysis. In the same way banana pulp and tomato
pulp were prepared.

and the morphological characteristics of the foams.

Preparation of tomato foam: Tomato pulp was

For the determination of the optimum albumin

foamed by dispersing initially 0.25% to 1% of the

concentration

the

foaming agent in a known quantity of water of

combination of these variables that provided the

50%.the mixture was then stirred at 300rpm using

lowest density and the highest foam stability (higher

magnetic stirrer for about 15minutes.stable foam was

remaining volume) was considered ideal. The drying

thus prepared in a stable form previously weighed

of the foam was conducted in an oven with forced air

amount of guava pulp was slowly added .

circulation and a digital thermometer. The foam was

Homogeneous foam slurry was thus prepared and the

deposited evenly in aluminum trays (flat circular

foam slurry was ready for carrying out the foam mat

trays measuring 40cm in diameter and 4mm high) by

drying process. In the first case of foaming agent

filling the trays with a 2mm high foam mass to

used was egg albumin followed by soya protein

occupy the entire surface of the drying tray. The foam

isolate. Along with egg albumin and soya protein

drying processes of the control treatment (CT)

isolate sometimes water was also added which acted

(tomato pulp without albumin addition) and the

as a stabilizer of the foam for different cases.

optimized treatments (OTs) with albumin addition

Stability of the foam played an important role while

were compared at two drying temperatures (60C and

foam was subjected to drying. During drying they

80C). These experiments were repeated three times.

should not be any damage to the foam structure

value

and

whipping

time,

To obtain the drying curves, each tray with foam was

weighed at 15 minute intervals for 1 hour and every
30 minutes after until a constant weight was reached
with a mass variation of less than 0.2% (m/m), i.e.,
when the moisture equilibrium was reached at the
temperature of the drying air. The drying curve using
the moisture ratio (MR) was built plotting a moisture

Fig. 1 Raw material such as banana , tomato, and

coriander

The same process was done for the preparation of

Banana and coriander pulp.
Drying studies: Known quantity of the foam was
taken into a tray kept in a tray drier. The tray was
kept in tray drier until the foam gets dried. This

Vitamin
340%
Vitamin
179%

Vitamin A 345%

Vitamin A 339%

Vitamin C 194%

Vitamin C 180%

Calcium 17%

Calcium 17%

Calcium 16%

Iron 25%

Iron 25%

Iron 25%

A
C

process was carried at different temperatures ranging

from 550C to 700C. The weights of the sample were
taken for every 5minutes, till the foam gets dried.
Initial moisture content was determined by AOAC
method. Final moisture content of the dried foam in
sample in tray drier was also determined. A fine

Fig.2 Foam dried Tomato,Banana, and coriander

crispy powder was obtained and flakes were observed

Table 2. Comparison of Banana

after some samples which were due to the foaming

agent. Considering the experimental samples the
good and the best suited foaming agent for these
fruits were observed. The same procedure was

Banana pulp
(100gm contains)

Dryer banana powder

(100gm powder contains)

(1

Calories - 346

Calories - 340

Calo

comparison between pulp, dryer product and oven

Total fat -1.8g (3%)

Total fat -1.79g (2.9%)

Tota

product (for 100gm) is given in Table No. 1,2 and 3.

Saturated fat-0.7g(4%)

Saturated fat-0.7g(4%)

Satu

Sodium 3mg(0%)

Sodium 2mg(0%)

Sod

Total carbohydrate-85g(25%)

Tota

Dietary fiber-9.5g(38%)

Diet

Sugar-47g

Sugar-45g

Sug

Protein-3.9g(8%)

Protein-3.4g(7.5%)

Pro

Vitamin A 5%

Vitamin A 5%

Vita

Vitamin C 12%

Vitamin C 11%

Vita

Calcium 2%

Calcium 2%

Calc

Iron 6%

Iron 6%

Iron

followed for tomato, banana and coriander pulp. The

Table 1. Comparison of tomato

Oven tomato
powder
(100gm
powder
contains)
Calories 302
Total
fat
-0.58g (1%)
Saturated fat0.1g(0%)
Sodium
134mg(6%)

Tomato pulp
(100gm
contains)

Dryer tomato
powder
(100gm powder
contains)

Calories - 320
Total fat -0.8g
(1.5%)
Saturated
fat0.1g(0%)
Sodium
134mg(6%)
Total
carbohydrate75g(25%)
Dietary
fiber17g(68%)

Calories - 315
Total fat -0.68g
(1.3%)
Saturated
fat0.1g(0%)
Sodium
134mg(6%)
Total
carbohydrate65g(22.5%)
Dietary
fiber14(61%)

Sugar-44g

Sugar-40g

Sugar-44g

Protein13g(26%)

Protein13g(26%)

Protein13g(26%)

Total
carbohydrate88g(29%)
Dietary fiber-9.9g(40%)

Total carbo60g(21%)
Dietary fiber12g(59.5%)

Table 3. Comparison of coriander

Coriander pulp
(100gm contains)

Dryer Coriander powder

(100gm powder contains)

References

Ewa Jakubczyka, Ewa Gondeka, Krzysztof Tamborb.

Calories - 279

Calories - 270

Total fat -4.8g (7%)

Total fat -4.3g (6.5%)

apple powders obtained by the foam-mat drying

Saturated fat-0.1g(0%)

Saturated fat-0.1g(0%)

Management, Warsaw University of Life Sciences

Sodium 211mg (9%)

Sodium 205mg (7.5%)

Total
carbohydrate52g(17%)
Dietary fiber-10g(40%)

Total carbohydrate-48g(15%)

Sugar-7.3g

Sugar-7.3g

Protein-22g(44%)

Protein-22g(44%)

Drying: Principles and Practice International Workshop

Vitamin A 117%

Vitamin A 110%

on Drying of Food and Biomaterials. BangkokJune 67,

Vitamin C 945%

Vitamin C 940%

Calcium 125%

Calcium 125%

Iron 236%

Iron 236%

Dietary fiber-10g(40%)

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