Optimization of foam production in foam mat drying of celery juice and evaluation of its powder properties

Document Type : Research Article

Authors

• Mahsa Kamali Sarvestani
• Mohebbat Mohebbi
• Masoud Taghizadeh

Department of food science & technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran.

https://doi.org/10.22067/ifstrj.2020.39265

Abstract

Introduction: Celery is one of the most consumed and highly nutritious vegetables with high dietary fiber, phytochemicals, vitamins, and minerals, which offers great benefits for utilization as a functional food ingredient. Fruit and vegetable juice powders have many benefits and economic advantages over their liquid precursors such as reduced volume/weight, reduced packaging, easier handling/ transportation, and much longer shelf-life. Also, powders can be reconstituted to produce juice and used for preparation of products such as snacks, chutney, soups, baby foods, etc. In‏ foam-mat drying, food liquids and pastes are first whipped into stable foam by the addition of different foaming agents or stabilizing agents and then dried in the form of thin layer. This foam structure dries rapidly due to the increase of the surface area of the material by incorporating air/gas and forms a porous structure which gives high quality and instant properties of the dried product.‏ The dried product is scraped off from the drying surface in the form of flakes, which is then converted to a fine powder. Response surface methodology (RSM) is a combination of mathematical and statistical techniques used to investigate the interaction effects of independent variables on responses. There is considerable information on foam-mat dried food powders, but there is no scientific literature related to foam-mat drying of celery juice. The present research was thus focused on optimizing the foaming conditions (WPC as a foaming agent, Xanthan gum (XG) concentration as the stabilizer and whipping time (WT)) to minimize foam density (FD) and drainage volume (DV) using RSM. The effects of drying temperatures on some physicochemical properties of powder were also investigated.
 
Materials and methods: Celery was purchased from the‏ local market.XG and WPC powders were‏ purchased from Sigma Chemical Company (St. Louis, MO)‏ and Milei Company Germany, respectively. Celery juice was extracted by using a juicer machine (Robert Bosch Stand mixer MMB 2000 /05 FD 8611 Type CNSM03EV, 600W, Slovenia). Based on preliminary tests, XG solutions were prepared by dissolving the appropriate amount of the defined gum powder in distilled water and stirring with a magnetic stirrer to achieve a uniform solution. This solution was refrigerated at 4°C overnight to complete hydration. RSM was used to estimate the main effects of the process variables on FD and DV in celery juice foam. The experiment was established based on a face-centred central composite design (FCCD). According to the experimental design, to prepare 100 g of samples, the appropriate amount of celery juice, WPC, and XG solution were poured to a 250 mL beaker. Then the mixture was placed into a water bath for 5 minutes at 55 °C temperature. The mixture was then taken out of water bath and was whipped by a mixer (Gosonic, model No. GHM- 818, 250W, China) with the maximum speed of 5400 rpm at ambient temperature during the given time. The density of foamed celery juice was determined in terms of mass over volume and expressed in g/cm3. To assess foam stability, the drainage test was performed for 1h. Furthermore, the effects of drying temperatures on some physicochemical properties of powders were investigated.
 
Results and discussions: The quadratic model was selected as a suitable statistical model for both FD and DV. ANOVA showed that this model is significant for both responses. Moreover, lack-of-fit was not significant for response surface models at a 95% confidence level, indicating that this model is adequately accurate for predicting responses. Based on the constrain criteria, the optimized foaming parameters were: XG concentration of 0.42% (w/w), WPC concentration of 6% (w/w), and WT of 9.30 min. The amount of FD and FDV for foam at these optimum conditions were 0.4 g/cm3 and 0 ml, respectively. The results showed the moisture content and water activity of the celery powders decreased with the‏ increase in drying temperature. By increasing drying temperature from 40 to 70 °C, bulk density also decreased. Increase in drying temperature results in decrease in moisture content and bulk density. Tapped density generally behaves similar to bulk density because by shaking powder, the space between the particles is filled and occupied volume by the powder is reduced. By increasing in temperature, particle density decreased. Overall, with increasing drying temperature, the porosity of powder increased. Increasing temperature and reducing moisture content, the possibility of approaching and join together of particles is increased and the space between the particles becomes less. The numerical value of the car index parameter in this study was 15.3% to 24.67%. The highest value of flowability related to the sample was dried at 70°c. With decreasing in drying temperature, the moisture content of powders increased and due to forming liquid bridges between particles making them less flowable. The numerical value of the Hausner parameter in this study was 1.15 to 1.32. Except for powder produced at 70 °C, the powder was placed in the intermediate cohesiveness powder class. By increasing drying temperature, the cohesiveness of powder decreased significantly.

Keywords

• Celery juice
• Foam mat drying
• Response surface methodology
• Physicochemical properties

Main Subjects

• Food Engineering

References

Akintoye, O. A. & Oguntunde, A. O. 1991. Preliminary investigation on the effect of foam stabilizers on the physical characteristics and reconstitution properties of foam-mat dried soy milk. Drying Technology, 9 (1),245–262.

Alleoni, A. C. C., & Antunes, A. 2004. Albumen foam stability and s-ovalbumin contents in eggs coated with whey protein concentrate. Revista Brasileira de Ciência Avícola, 6(2): 105-110.

Amoli,N, . 1384. The investigation of celery cultivation on different sowing dates in spring and autumn cultivation in Mazandaran climate, Mazandaran agricultural and Natural Resources Research Center-Research Department of Seedling and seed preparation and plant improvement.

AOAC, Official Methods of Analysis. 1984. Association of official analytical chemist (14th Ed.). Washington, DC.

Asokapandian, S., Venkatachalam, S., Swamy, G.J. & Kuppusamy, K. 2014. Foam Mat Drying of Food Materials: A Review, Journal of Food Processing and Preservation, 39(6):3165–3174.

Atarodi, M. R. 1393. Optimization of process parameters for spirulina platensis foam-mat drying. MSc thesis. Ferdowsi University of Mashhad.

Azami,t. 1393. Formulation, preparation and evaluation of physicochemical, rheological and sensory characteristics of licorice blended milk and its powder (cocoa powder substitution). MSc thesis. in food science and technology Shiraz University of Iran.

Azizpour, M. 1391. Optimization of process parameters in foaming and evaluation of mass transfer kinetics in foam mat drying of shrimp (Penaeus indicus). MSc thesis. Ferdowsi University of Mashhad.

Bag, S. K., Srivastav, P. P., & Mishra, H. N. 2011. Optimization of process parameters for foaming of bael (Aegle marmelos L.) fruit pulp. Food and Bioprocess Technology, 4(8), 1450-1458.‏

Barbosa-Canovas, G. V., Ortega-Rivas, E., Juliano, P., and Yan, H. 2005. Food powders: Physical properties, processing, and functionality. New York: Kluwer Academic/Plenum Publishers.

Bhandari, B. R., & Howes, T. 1999. Implication of glass transition for the drying and stability of dried foods. Journal of Food Engineering, 40(1), 71-79.

Bikerman, J.J. 1973. Foams. New York, USA: Springer-Verlag.

Carp, D. J., Bartholomai, G. B., & Pilosof, A. M. R. 1997. A kinetic model to describe liquid drainage from soy protein foams over an extensive protein concentration range. LWT-Food Science and Technology, 30(3), 253-258.

Carr, R. L. 1965. Evaluating flow properties of solids.‏

Chegini,G.R. & Ghobadian B. 2005. Effect of spray-drying conditions on physical properties of orange juice powder,Drying Technology,23:657–668.

Dickinson and G. Stainsby (Eds). 1987. Elsevier Applied Science. Barking, UK, 91-122.

Dickinson, E., Stainsby, G. 1982. Colloids in Foods. Applied Science Publishers Ltd., New York.

Ebrahimi, m. 1394. Effect of spray drying conditions on the physicochemical properties and functional components of aloe vera gel powder. MSc thesis Tabriz University Faculty of Agriculture.

Falade, K. O., & Omojola, B. S. 2010. Effect of processing methods on physical, chemical, rheological, and sensory properties of okra (Abelmoschus esculentus). Food and Bioprocess Technology, 3(3), 387-394.

Falade, K.O., Adeyanju, K.I., & Uzo-Peters, P. I. 2003. Foam-mat drying of cowpea (Vigna unguiculata) using glyceryl monostearate and egg albumin as foaming agents. European Food Research and Technology, 217(6), 486-491.

Farshadfar, Sh. 1385. Milk processing and production technology of dairy products. Print first. Fars Engineering Research Center, Shiraz.

Fazaeli, M., Djomeh, E.Z., Ashtari, K.A. and Omid, M. 2012. Effect of spray drying conditions and feed composition on the physical properties of black mulberry juice powder. Food and Bioproducts Processing 90: 667-675.

Fennema, O. R., & Tannenbaum, S. R. 1996. Introduction to food chemistry. Food Science and Technology-New York-Marcel Dekker-, 1-16.

Franco, T.S., Perussello, C.A., Ellendersen, L.N. Masson, M.L. 2016. Effects of foam mat drying on physicochemical and microstructural properties of yacon juice powder, LWT-Food Science and Technology 66:503-513.

Goula, A. M., & Adamopoulos, K. G. 2005. Spray drying of tomato pulp in dehumidified air: II. The effect on powder properties. Journal of Food Engineering, 66(1), 35-42.

Hart, M. R., Ginnette, L. F., Morgan, A. I., & Graham, R. P. 1963. Foams for foam-mat drying. Food Technology, 17(10), 1302.

Hausner, H. H. 1967. Friction conditions in a mass of metal powder. Polytechnic Inst. of Brooklyn. Univ. of California, Los Angeles.‏

Hertzendorf, M. S., Moshy, R. J., & Seltzer, E. 1970. Foam drying in the food industry. Critical Reviews in Food Science & Nutrition, 1(1), 25-70.‏

Holdsworth, S. D. 1985. Optimisation of thermal processing—a review. Journal of Food Engineering, 4(2), 89-116.‏

Horuz, E., Altan, A. & Maskan, M . 2012. Spray Drying and Process Optimization of Unclarified Pomegranate (Punica granatum) Juice, Drying Technology: An International Journal,30(7):787-798.

Izadi, T. 1393. Survey on WPC (Whey Protein Concentrate) function in formation and stability of cheese foam and optimization of cheese powder production using foam mat drying. MSc thesis. Ferdowsi University of Mashhad.

Jakubczyka, E., Gondeka, E., & Tamborb, K. 2011. Characteristics of selected functional properties of apple powders obtained by the foam-mat drying method. In Food Process Engineering in a Changing World. Proceedings of the 11th International Congress on Engineering and Food (pp. 1385-1386).

Jaya, S., & Das, H. 2004. Effect of maltodextrin, glycerol monostearate and tricalcium phosphate on vacuum dried mango powder properties. Journal of Food Engineering, 63(2), 125-134.‏

Jinapong, N., Suphantharika, M., & Jamnong, P. 2008. Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration. Journal of Food Engineering, 84(2), 194-205.‏

Kadam, D. M., & Balasubramanian, S. 2011. Foam mat drying of tomato juice. Journal of Food Processing and Preservation, 35(4), 488-495.

Kalantari,m. 1390. Investigation of physical and chemical characteristics of grape syrup, date and dried figs powders in a rolling dryer. MSc thesis. Shiraz University of Iran.

Karim, A. A., and Wai, C. C. 1999. Characteristics of foam prepared from starfruit (Averrhoa carambola L.) puree by using methyl cellulose. Food Hydrocolloids, 13:

Kaur, S., Sarkar, B. C., Sharam, H. K. & Singh, C. 2009. Optimization of enzymatic hydrolysis pretreatment conditions for enhanced juice recovery from guava fruit using response surface methodology. Food and Bioprocess Technology, 2, 96–100.

Khalilian, S, Shahidi, F, Mohebbi, M, Khalilian, M. 1392. Evaluation of drying conditions on some characteristics of pomegranate concentrate powder using the 23rd National Congress of Food Science and technology, Shiraz, Shiraz University, p 1-6.

Kharazpour, B. 1394. Preparation and Evaluation of Physicochemical Characteristics of Foam-mat Dried Unripe Grape Juice. . MSc thesis. Shiraz University.

Kim, E. H. J., Chen, X. D., & Pearce, D. 2005. Effect of surface composition on the flowability of industrial spray-dried dairy powders. Colloids and Surfaces B: Biointerfaces, 46(3), 182-187.‏

Kim, E. H.-J., Chen, X. D., and Pearce, D. 2002. "Surface characterization of four industrial spray dried dairy powders in relation to chemical composition, stracture and wetting peoperty,." Colloids and Surfaces B: Biointerfaces, 26: 197- 212.

Koc, B., Eren, I., & Ertekin, F. K. 2008. Modelling bulk density, porosity and shrinkage of quince during drying: The effect of drying method. Journal of Food Engineering, 85(3), 340-349.

Kolawole, O. F., and Okocha, O. J. 2010. Foam-mat drying of plantain and cooking banana (Musa spp.). Food Bioprocess Technology, 5 (4), 1173- 1180.

Kudra, T and C. Ratti . 2006. Foam-Mat drying: Energy and cost analysis. Canadian Lopez, A., Iguaz, A., Esnoz, A., and Virseda, P. 2000. Thin-layer drying behaviour of vegetable waste from wholesale market. Drying Technology, 18: 995–1006.

Lal sajjadi, A. 1396. Foam mat drying of milk cream: optimization of foaming condition and investigation of powder properties. MSc thesis. Ferdowsi University of Mashhad.

Madamba, P. S., & Liboon, F. A. 2001. Optimization of the vacuum dehydration of celery (Apium graveolens) using the response surface methodology. Drying Technology, 19(3-4), 611-626.‏

Mani, S., Jaya, S., & Das, H. 2002. Sticky issues on spray drying of fruit juices. In ASAE/CSAE North-Central Intersectional Meeting.

Mortazavi, A. Rouhani, K & Joyandeh, H. 1384. Milk and dairy products technology. Fourth edition. Mashhad: Ferdowsi University of Mashhad.

Mott, C.L., Hettiarachchy, N.S., and Qi, M. 1999. Effect of xanthan gum on enhancing the foaming properties of whey protein isolate. Journal of the American Oil Chemists' Society, 76(11): 1383-1386.

Muthukumaran, A. 2007. Foam-mat freeze drying of egg white and mathematical modeling. MSc Thesis. McGill University.

Papalamprou, E. M., Makri, E. A., Kiosseoglou, V. D., and Doxastakis, G. I. 2005. Effect of medium molecular weight xanthan gum in rheology and stability of oil in-water emulsion stabilized with legume proteins. Journal of the Science of Food and Agriculture, 85(12): 1967-1973.

Paseban, A. 1391. Optimization of process parameters for foam mat drying of mushroom (Agaricus bisporus) puree.MSc thesis. Ferdowsi University of Mashhad.

Peighambardoust,H & Sarabandi, KH . 1394. The effect of spray drying conditions on physico-chemical properties of malt extract Powder production, Journal of Food Technology Research, 314-299: (2) 25.

Peivast, GH. 1384. Vegetable working, Third printing, Rasht: Daneshpazir Publishing.

Pourmahdi, A. 1391. Optimization of potato-powder production using foam mat method. MSc thesis. Islamic Azad University, Mazandaran Science and Research Branch.

Prins, A. 1988. Principles of Foam Stability. Advances in food emulsions and foams.

Raharitsifa, N., Genovese, D.B., and Ratti, C. 2006. Characterization of apple juice foams for foam-mat drying prepared with egg white protein and methylcellulose. Journal of Food Science, 71(3): 142–151.

Rajkumar, P., Kailappan, R., Viswanathan, R., Raghavan, G.S.V., and Ratti, C. 2007. Foam mat drying of alphonso mango pulp. Drying Technology, 25 (2): 357 – 365.

Salahi, M. R., Mohebbi, M., & Taghizadeh, M. 1394. Foam‐Mat Drying of Cantaloupe (Cucumis melo): Optimization of Foaming Parameters and Investigating Drying Characteristics. Journal of Food Processing and Preservation, 39(6), 1798-1808.

Salehi,a. 1390. Determination of physical properties of citrus juice powder produced using by spray drying. MSc thesis. Shiraz University of Iran.

Sankat, C. K., & Castaigne, F. 2004. Foaming and drying behaviour of ripe bananas. LWT-Food Science and Technology, 37(5), 517-525. Society, 76(11): 1383-1386. the foaming properties of whey protein isolate. Journal of the American Oil Chemists'.

Shakeri, Sh. 1392. Investigation of physicochemical properties of Verjuice and powder produced by spray dryer and assessment of drying conditions. Master thesis in Food science and technology. Shiraz: Faculty of Agriculture, Shiraz University.

Thuwapanichayanan, R., Prachayawarakorn, S., and Soponronnarit, S. 2007. Drying characteristics and quality of banana foam-mat. Journal of Food Engineering, 86 (4): 573–583.

Vernon-Carter, E. J., Espinosa-Paredes, G., Beristain, C. I., & Romero-Tehuitzil, H. 2001. Effect of foaming agents on the stability, rheological properties, drying kinetics and flavour retention of tamarind foam-mats. Food Research International, 34(7), 587-598.

Wilde, P. J., and Clark, D. C. 1996. Foam formation and stability. In G. M. Hall (Ed.), Methods of testing protein functionality. Blackie Academic and Professional. London. PP, 110- 152.