OPTIMIZING FOAMING PROPERTIES AND FOAM MAT DRYING PROCESS OF CRANBERRY PULP: RSM AND TOPSIS APPROACH

FOAM MAT DRYING OF CRANBERRY PULP

Abstract

In this study, the impact of independent variables, including licorice root extract (LRE), xanthan gum (XG), and whipping time (WT) on foam expansion and stability of cranberry pulp foam was investigated. In this respect, the foaming properties of produced foams were optimized using Response Surface Methodology (RSM) with a Box-Behnken design (BBD). Besides, the foam produced under optimal conditions (LRE = 0.22%, XG = 0.05%, and WT = 7.84 min) was dried using foam mat drying (FMD) at different temperatures (50, 60, and 70 °C). According to the results, the drying characteristics were improved with increasing temperature, and in general, the powder properties were significantly affected by temperature changes. Therefore, the ideal drying temperature (70 °C) for FMD of cranberry foam was determined by the TOPSIS method. As a result, the foaming properties and the FMD process of cranberry pulp foam were successfully optimized by RSM and TOPSIS methodology, respectively.