Evaluating the effect of different foam mat drying methods on the properties of orange beverage powder

Foam mat drying is a simple method used for food preservation. The purpose of this study was to evaluate the effect of different foam mat drying methods on the properties of permeate-based orange beverage powder. In order to prepare the beverage foam, egg white and basil gum solution were used according to the experimental design and were mixed in an electric mixer at the highest speed for 6 min. The samples with 3 and 5 mm thickness were dried at different oven temperatures (45, 65, and 80 degrees C) and at different microwave power (360, 600, and 900 W). Various properties of the beverage powder including moisture content, water activity, solubility, water binding capacity, rehydrating the powder, hygroscopy, flowability, pH, color, differential scanning calorimetry, and Fourier transform infrared spectroscopy characteristics were investigated. Almost all the properties indicate an increasing trend with increase in the drying temperature. Samples with 3 mm thickness showed higher solubility. Novelty impact statement Different drying temperatures had a significant effect on the properties of the beverage powder at the statistical level of 5%. Increasing the drying temperature showed a significant effect on the properties of the beverage powder. Foam thickness showed a significant effect on the properties of the beverage powder.