Abstract: papaya was prepared from Papaya by microwave drying equipment. The effects of monoglyceride and soy protein isolate on the foaming characteristics of fruit pulp were investigated. The characteristics of microwave drying were studied, and the parameters of microwave foam drying technology were optimized, and the best formulation of foaming agent and drying process of papaya were determined.
The results showed that adding 6.83% monoglycerides and 6.56% soy protein isolate to papaya pulp had the highest foam expansion rate and good foam stability. The optimum conditions for microwave foam drying of papaya pulp were microwave power 578 W, material thickness 4.90 mm and drying time 6.65 min.
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