Issue: Số 7 - Tháng 3 - 2026Hóa học - Công nghệ thực phẩm
Orange powder production using foam-mat drying techniques
Published: August 4, 2026
Abstract
This study aims to optimize the production process of orange powder using the foam-mat drying technique by systematically investigating raw material selection, formulation ratios, and drying conditions. Experimental results identified king mandarin (Citrus sinensis × reticulata) as the most suitable raw material. The optimal formulation comprised 3% carboxymethyl cellulose (CMC) as a carrier and 4% egg white as a foaming agent, with drying conducted at 75°C for 6 hours. These findings provide a robust basis for enhancing process efficiency and product quality in foam-mat dried citrus powder production.
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