Foam Structure Preservation during Microwave-Assisted Vacuum Drying: Significance of Interfacial and Dielectric Properties of the Bulk Phase of Foams from Polysorbate 80–Maltodextrin Dispersions

Foam Structure Preservation during Microwave-Assisted Vacuum Drying: Significance of Interfacial and Dielectric Properties of the Bulk Phase of Foams from Polysorbate 80–Maltodextrin Dispersions

This study aimed at examining the cause of differences in the structure preservation of polysorbate 80–maltodextrin foams during microwave-assisted vacuum drying (MWVD) versus conventional vacuum drying (CVD). Aqueous dispersions of 3% polysorbate 80 and 0–40% maltodextrin were characterized for the...

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Bibliographic Details
Main Authors: Peter Kubbutat, Ulrich Kulozik, Jannika Dombrowski
Format: Article
Language:English
Published: MDPI AG 2021-05-01
Series:Foods
Subjects:
vacuum drying
surfactant
polysaccharide
foam decay
resonant frequency
Online Access:https://www.mdpi.com/2304-8158/10/6/1163

Internet

https://www.mdpi.com/2304-8158/10/6/1163

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