Application of foam-mat drying to produce field crab powder: Foaming process optimization, drying kinetics, and final product characterization

被引:0
作者
Thuy, Nguyen Minh [1 ]
Minh, Ngo Ngoc Nhut [1 ]
Kha, Nguyen Hoang [1 ]
Thuy, Bui Thi Bich [1 ]
Giau, Tran Ngoc [1 ]
Hao, Hong Van [1 ]
Minh, Vo Quang [2 ]
Tai, Ngo Van [3 ]
机构
[1] Can Tho Univ, Inst Food & Biotechnol, Can Tho 900000, Vietnam
[2] Can Tho Univ, Coll Environm & Nat Resources, Can Tho 900000, Vietnam
[3] King Mongkuts Inst Technol Ladkrabang, Sch Food Ind, Bangkok 10520, Thailand
关键词
Field crab; Foam-mat drying; Modeling; Artificial neural network; Physicochemical properties; MICROSTRUCTURAL PROPERTIES; ENERGY; TEMPERATURE; PARAMETERS; SHRIMP; FRUITS;
D O I
10.1016/j.jafr.2025.102047
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
This study used foam-mat drying to make powder from field crab meat for the first time. In which, the effect of foaming conditions [egg albumin (EA, 7.96-16.44 %) and xanthan gum (XG, 0.04-0.44 %)] and drying temperature (65-80 degrees C) on powder quality were examined. With appropriate EA and XG levels of 13.16 % and 0.30 %, foam density and foam expansion were 0.395 g/mL and 279.78 %, respectively. The total energy required and specific energy consumption decreased. In contrast, thermal efficiency and energy efficiency rose with drying temperature, reaching 2.494-4.452 %, and 1.419-1.879 %, respectively. Temperature affects effective moisture diffusion coefficient according to the Arrhenius equation with an activation energy of 39.33 kJ/mol. Fitting experimental data to seven thin-layer drying models and an ANN model. The Aghbashlo model scored best, with the highest correlation coefficient. Nevertheless, the ANN model demonstrated slightly superior accuracy compared to the Aghbashlo model, indicating the potential for industrial system control.
引用
收藏
页数:13
相关论文
共 53 条
[1]   Foaming process optimization, drying kinetics and quality of foam mat dried papaya pulp [J].
Abd El-Salam, Ekram Abd El-Salam ;
Ali, Afaf Mohammed ;
Hammad, Karima Said .
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2021, 58 (04) :1449-1461
[2]  
Affandi N, 2017, BEVERAGES, V3, DOI 10.3390/beverages3010009
[3]   Influence of drying conditions on the effective moisture diffusivity, energy of activation and energy consumption during the thin-layer drying of berberis fruit (Berberidaceae) [J].
Aghbashlo, Mortaza ;
Kianmehr, Mohammad H. ;
Samimi-Akhijahani, Hadi .
ENERGY CONVERSION AND MANAGEMENT, 2008, 49 (10) :2865-2871
[4]   Modelling of olive cake thin-layer drying process [J].
Akgun, NA ;
Doymaz, I .
JOURNAL OF FOOD ENGINEERING, 2005, 68 (04) :455-461
[5]   MATHEMATICAL MODELLING OF THIN LAYER FOAM MAT DRYING KINETICS OF ARTEMIA ( ARTEMIA FRANCISCANA) [J].
Anh, Nguyen Ngoc Huong ;
Xuyen, Nguyen Thi Kim ;
Quyen, Nguyen Hoang Thuy ;
Vi, Nguyen Hoang Yen ;
Giau, Tran Ngoc ;
Hao, Hong Van ;
Tai, Ngo Van ;
Thuy, Nguyen Minh .
ACTA SCIENTIARUM POLONORUM-TECHNOLOGIA ALIMENTARIA, 2024, 23 (04) :405-414
[6]  
[Anonymous], 2005, Official methods of analysis of official analytical chemists, V18th
[7]  
Anoob F, 2024, Case Studies in Chemical and Environmental Engineering, V9, P100639, DOI [10.1016/j.cscee.2024.100639, 10.1016/j.cscee.2024.100639, DOI 10.1016/J.CSCEE.2024.100639]
[8]  
Arunkumar D., 2015, Der. Chemica. Sinica., V6, P100
[9]   OPTIMIZATION OF FOAMING PROPERTIES AND FOAM MAT DRYING OF MUSKMELON USING SOY PROTEIN [J].
Asokapandian, Sangamithra ;
Venkatachalam, Sivakumar ;
Swamy, Gabriela John ;
Kuppusamy, Kannan .
JOURNAL OF FOOD PROCESS ENGINEERING, 2016, 39 (06) :692-701
[10]   Effects of foam-mat drying temperature on physico-chemical and microstructural properties of shrimp powder [J].
Azizpour, Mehran ;
Mohebbi, Mohebbat ;
Khodaparast, Mohammad Hosein Haddad .
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2016, 34 :122-126