A COMPARATIVE STUDY ON DRYING KINETICS OF TOMATO PULP AND TOMATO FOAM
Journal Title: International Journal of Agriculture Sciences - Year 2016, Vol 8, Issue 33
Abstract
The effect of egg albumin concentration and whipping time on foam density was investigated. Foams were prepared from tomato pulp by adding different egg albumin concentrations (1.5, 4.5, 7.5, and 8.7%) and whipped for different time levels (1.5, 4.5 and 7.5 min). The concentration of foaming agent was optimized based on minimum foam density and maximum foam stability. Optimized foaming agent concentration of 4.5% egg albumin was mixed up with tomato pulp and whipped for 4.5 minutes. The drying kinetics of the foam mat drying was studied for the control (without albumin addition) and for the treatment (with addition albumin) at two different temperatures of 60 °C and 80 °C. No constant rate period was observed during the drying of controlled and treated samples. Treated sample dried faster than the controlled at both drying temperatures. Increasing the dryer temperature also improved the drying rate. From the study, drying rates of the treatment were less compared to those of the control at both the temperatures 60 °C and 80 °C. Midilli-Kucuk model was the best model with highest R2 value and lower values of RMSE and reduced- χ2 in both controlled and treated samples at all drying temperatures.
Authors and Affiliations
M. NAVEEN KUMAR
Keywords
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