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001-es BibID:	BIBFORM125864
Első szerző:	Khatri, Bhavesh
Cím:	Sustainable drying techniques for liquid foods and foam mat drying / Bhavesh Khatri, Hamid, Rafeeya Shams, Kshirod Kumar Dash, Ayaz Mukarram Shaikh, Kovács Béla
Dátum:	2024
ISSN:	2731-4286
Megjegyzések:	Cutting-edge drying technologies represent a paradigm shift in the food industry, offering unique solutions to increase the efficiency, sustainability, and quality of the food drying process. The incorporation of vacuum freeze-drying, microwave drying, infrared drying, and other innovative processes has expanded the food processing sector's horizons. The development of hybrid drying systems that integrate several technologies produces synergistic benefits that improve overall performance. The advantages of novel drying methods include minimising heat exposure, increasing rehydration ratio, lowering bulk density and weight, and reducing the risk of microbial contaminations and oxidative damage to fruit juice powder to preserve its colour, texture, nutritional and bioactive component. The review discusses about the foam mat drying process, which can be utilised in microencapsulation and nano emulsion, while also addressing the problems related to agglomerations and nutritional property degradation in fruit juice powders.
Tárgyszavak:	Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban folyóiratcikk Fruit juices Foam-mat drying Conventional drying Foaming agents Trending utilisation Functional properties
Megjelenés:	Discover Food. - 4 : 1 (2024), p. 1-22. -
További szerzők:	Hamid Shams, Rafeeya Dash, Kshirod Kumar Shaikh, Ayaz Mukarram (1991-) (PhD candidate) Kovács Béla (1963-) (okleveles vegyész, angol szakfordító)
Pályázati támogatás:	TKP2021-NKTA-32 Egyéb
Internet cím:	Szerző által megadott URL DOI Intézményi repozitóriumban (DEA) tárolt változat
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