ArticleFoods (Basel, Switzerland)2022
Mathematical Models to Describe the Foam Mat Drying Process of Cumbeba Pulp (
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed.
- Intermittent Drying With Heated Air and Microwaves of Dragon Fruit Foams Formulated With Different Protein Sources.Journal of food science · 2026Article
- Optimization of Wild Blackthorn (Foods (Basel, Switzerland) · 2026Article
- Valorization of Animal-Derived By-Products Through Microencapsulation of Heme and Non-Heme Iron by Vacuum Foam Drying: Development of Functional Gummy Candies.Molecules (Basel, Switzerland) · 2026Article
- Smelling Peppers and Pout Submitted to Convective Drying: Mathematical Modeling, Thermodynamic Properties and Proximal Composition.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
12 authors.
Funding
Abstract
The present study investigated the mathematical modeling foam-mat drying kinetics of cumbeba pulp and the effect of drying conditions on the color and contents of ascorbic acid, flavonoids, and phenolic compounds of the powder pulps obtained. Foam-mat drying was carried out in a forced air circulation oven at temperatures of 50, 60, and 70 °C, testing foam-mat thicknesses of 0.5, 1.0, and 1.5 cm. The increase in the water removal rate is a result of the increase in air temperature and the decrease in the thickness of the foam layer. Among the empirical and semi-empirical mathematical models, the Midilli model was the one that best represented the drying curves in all conditions evaluated. Effective water diffusivity ranged from 1.037 × 10
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