Drying kinetics and quality of instant lime powder processed by foam-mat drying

• المؤلفون الرئيسيون: P. Ritnuch, P. Pathomrungsiyoungkul, Y. Chalermchat
• التنسيق: Book Series
• منشور في: 2018
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84899521953&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/45117

Lime juice with sugar, salt and honey added was foamed by addition of two types of foaming agents, glyceryl monostearate (15%) and egg albumin (10.5%). The mixtures containing glyceryl monostearate and egg albumin subsequently were whipped for 20 and 30 min., respectively. The foam was spread on a t...