Development of Onion Powder by using Egg Albumin as a Foaming Agent by Foam-Mat Drying Process
Muhammad Farooq1*, M. Javed Iqbal2, Rizwan Shukat2, Qayyum Shehzad3, Shabir Ahmed4, Elham Azadfar5, Abdul Saboor6, Ibrar Ahmad7, Iftikhar Ahmed Solangi1, Kaleem Kakar8, Shoaib Khan9 and Wang Yunyang1
Figure 1:
Effect of egg albumin concentration level on moisture during foam mat drying of onion paste at 55°C.
Figure 2:
Effect of egg albumin concentration level on moisture during foam mat drying of onion paste at 65°C.
Figure 3:
Effect of egg albumin concentration level on moisture during foam mat drying of onion paste at 75°C.
Figure 4:
Effect of different temperatures (55°C, 65°C and 75°C) on moisture loss of onion powders developed by 12% egg albumin as foaming agent.
Figure 5:
Effect of egg albumin concentration level on drying rate of foam mat dried onion paste at 55°C.
Figure 6:
Effect of egg albumin concentration level on drying rate of foam mat dried onion paste at 65°C.
Figure 7:
Effect of egg albumin concentration level on drying rate of foam mat dried onion paste at 75°C.
June 2021
Vol. 7, Iss. 1, Pages 1-205
