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

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 °C) on powder quality were examined. With appropriate EA and XG levels o...

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Principais autores: Nguyen Minh Thuy, Ngo Ngoc Nhut Minh, Nguyen Hoang Kha, Bui Thi Bich Thuy, Tran Ngoc Giau, Hong Van Hao, Vo Quang Minh, Ngo Van Tai
Format: Artigo
Sprog:Inglês
Udgivet: Elsevier 2025-08-01
Serier:Journal of Agriculture and Food Research
Fag:
Field crab
Foam-mat drying
Modeling
Artificial neural network
Physicochemical properties
Online adgang:http://www.sciencedirect.com/science/article/pii/S2666154325004181
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