Drying of Foods with Foam mat Drying Method

Emine Varhan, Mehmet Koç


The foam mat drying is one of drying methods applied to produce powdered food in the food industry. Foam mat drying, which is better than other methods of drying in terms of drying time and cost, is used to convert powder form of various foods such as fruit, milk and seafood. The formation of the foam structure is provided with foaming agents and/or stabilizers. The surface area and drying efficiency of food product increase with conversion to foam structure. In this review, knowledge about the process conditions applied during the process of converting the food into powder form by foam drying method, the obtained product properties and the applicability of foam mat drying to various foods are presented.


Foam mat drying; Powdered food; Mixing; Foaming agents; Foam stabilizers

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DOI: https://doi.org/10.24925/turjaf.v5i6.637-645.1117

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This work is licensed under Creative Commons Attribution 4.0 International License

ISSN: 2148-127X

Turkish JAF Sci.Tech.

Turkish Journal of Agriculture - Food Science and Technology (TURJAF) is indexed by the following national and international scientific indexing services: