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Optimization of Foam Properties and Evaluation of the Drying Temperature Effects on the Foam-Mat Drying of Pasta Sauce

Pasta is a convenient and ready-to-cook meal usually served with sauce. Therefore, this research aimed to explore the optimal parameters for foaming and drying through the foam-mat drying method, intending to achieve superior foam properties and convert pasta sauce into powdered form. The Central Co...

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Principais autores: Novita Indrianti, Devri Pramesti Putri, Lista Eka Yulianti, Nok Afifah, Lia Ratnawati, Achmat Sarifudin, Siti Khudaifanny Dasa Febrianti Asna Putri, Diah Artati, Supriyanto Supriyanto, Dede Sukarta
Format: Artigo
Sprog:Inglês
Udgivet: Universitas Gadjah Mada 2023-09-01
Serier:Agritech
Fag:
foam-mat drying
foam properties
pasta sauce
Online adgang:https://jurnal.ugm.ac.id/agritech/article/view/71102
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