Abstract
Drying is a significant step in the production of carrageenan. However, current drying process still deals with too long drying time and carrageenan quality degradation. The foam mat drying is an option to speed up drying process as well as retaining carrageenan quality. In this case, the carrageenan was mixed with egg white (albumin) as foaming agent and methyl cellulose for foam stabilizer. The foam will break the carrageenan gels and creates the porous structure resulting higher surface area for water transfer. This research studied the effect of egg white and methyl cellulose on carrageenan drying at various air temperature, and thickness. As a response, the water content versus time was observed and the drying rate was estimated. Meanwhile, the carrageenan texture was verified by X-RD (X-Ray Diffraction) and TEM (Transmission Electron Microscopy). Results showed that the presence of egg white stablized by methyl cellulose can speed up drying rate as well as retaining the crystalline structure of carrageenan. The higher albumin content, the faster drying rate. However, the addition of albumin and methyl cellulose restricted not more than 30 % in the mixture for keeping carrageenan quality and purity. By adding egg white 20 % and methyl cellulose 10 %, the water diffusion and drying rate can be two fold compared with carrageenan drying without foam. The improvement can be higher at the higher temperature and thinner carrageenan sheets.
Similar content being viewed by others
References
Akintoye OA, Oguntunde AO (1991) Preliminary investigation on the effect of foam stabilizers on the physical characteristics and reconstitution properties of foam-mat dried soymilk. Dry Technol 9(1):245–262
Crank J (1975) Mathematics of diffusion, 2nd edn. Oxford University Press, UK
Djaeni M, Sasongko SB, Prasetyaningrum AA, Jin X, van Boxtel AJ (2012) Carrageenan drying with dehumidified air: drying characteristics and product quality. Int J Food Eng 8(3), Article 32. doi:10.1515/1556-3758.2682
Doymaz I (2006) Thin-layer drying behaviour of mint leaves. J Food Eng 74(3):370–375. doi:10.1016/j.jfoodeng.2005.03.009
Falade KO, Okocha JO (2012) Foam-mat drying of plantain and cooking banana (Musa spp.). Food Bioprocess Technol 5(4):1173–1180. doi:10.1007/s11947-010-0354-0
Falade KO, Adeyanju KI, Uzo-Peters PI (2003) Foam-mat drying of cowpea (Vigna unguiculata) using glyceryl monostearate and egg albumin as foaming agents. Eur Food Res Technol 217:486–491. doi:10.1007/s00217-003-0775-3
Falshaw R, Bixler HJ, Johndro K (2001) Structure and performance of commercial kappa-2 carrageenan extracts: I. Structure analysis. Food Hydrocolloids 15(4–6):441–452
Hilliou L (2006) Effect of extraction parameters on the chemical structure and gel properties of κ/ι-hybrid carrageenans obtained from Mastocarpus stellatus. Biomol Eng 23(4):201–208. doi:10.1016/j.bioeng.2006.04.003
Karim AA, Wai CC (1999) Foam-mat drying of starfruit (Averrhoa carambola L.) puree. Stability and air drying characteristics. Food Chem 64:337–343
Kudra T, Ratti C (2006) Foam-mat drying: energy and cost analysis. Can Biosyst Eng 48:3.27–3.32
Larotonda FDS, Hilliou L, Gonçalves MP, Sereno AMC (2005) Green edible films obtained from starch-domestic carrageenan mixtures. Proceedings of the 2nd Mercosur Congress on Chemical Engineering and 4th Mercosur Congress on Process Systems Engineering, ENPROMER, August 14th to August 18th, 2005, Costa Verde, Rio de Jeneiro, Brasil http://www.enpromer2005.eq.ufrj.br/nukleo/pdfs/1112_enpromer_2005.pdf
Lewicki PP (1975) Mechanisms concerned in foam-mat drying of tomato paste. Trans Agric Acad Warsaw, Poland 55:1–67
MCPI Corporation (2009) Introduction to natural grade carrageenan. Brochure of MCPI corporation, Philippines. http://www.mcpicarrageenan.com (accessed February 15, 2009)
Moreira R, Chenlo F, Torres MD, Silva C, Prieto DM (2011) Drying kinetics of biofilms obtained from chestnut starch and carrageenan with and without glycerol. Dry Technol 29(9):1058–1065. doi:10.1080/07373937.2011.563000
Rajkumar P, Kailappan R, Viswanathan R, Raghavan GSV (2007) Studies on foam mat drying of alphonso mango pulp. J Food Eng 79:1452–1459
Tari O, Pekcan O (2008) Study of drying κ-carrageenan gelat temperatures using a flourescence technique. Dry Technol 26(1):101–107
Thommes M, Blaschekb W, Kleinebuddea P (2007) Effect of drying on extruded pellets based on κ-carrageenan. Eur J Pharm Sci 31(2):112–118
Thuwapanichayanan R, Prachayawarakorn S, Soponronnarit S (2008) Drying characteristics and quality of banana foam mat. J Food Eng 86(4):573–583. doi:10.1016/j.jfoodeng.2007.11.008
Usov AI (2011) Chapter 4-Polysaccharides of the red algae. Adv Carbohydr Chem Biochem 65:115–217
Voragen ACJ (2002) Carrageenan. In: Pelc H (ed) Ullmann’s encyclopedia of industrial chemistry—electronic release. Wiley-VCH Verlag, Weinheim
Wilson RA, Kadam DM, Chadha S, Sharma M (2012) Foam mat drying characteristics of mango pulp. Int J Food Sci Nutr Eng 2(4):63–69. doi:10.5923/j.food.20120204.03
Acknowledgments
The research was conducted under collaboration between Department of Chemical Engineering, Faculty of Engineering, Diponegoro University and Department of Chemical and Environment Engineering, Nottingham University, Malaysia Campus. The experiment has been funded by Diponegoro University, Indonesia under DIPA no.: 0596/023-04.2.16/13/2012 since February 16, 2012.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Djaeni, M., Prasetyaningrum, A., Sasongko, S.B. et al. Application of foam-mat drying with egg white for carrageenan: drying rate and product quality aspects. J Food Sci Technol 52, 1170–1175 (2015). https://doi.org/10.1007/s13197-013-1081-0
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-013-1081-0