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
Effect of egg albumin concentration level on moisture during foam mat drying of onion paste at 55°C.
Effect of egg albumin concentration level on moisture during foam mat drying of onion paste at 75°C.
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.
Effect of egg albumin concentration level on drying rate of foam mat dried onion paste at 55°C.
Effect of egg albumin concentration level on drying rate of foam mat dried onion paste at 65°C.
Effect of egg albumin concentration level on drying rate of foam mat dried onion paste at 75°C.