TO STUDY THE PROPERTIES OF FOAMING AGENT USE IN TOMATO PUREE AND PANEER WHEY

 PROJECT NAME :

TO STUDY THE PROPERTIES OF FOAMING AGENT USE IN TOMATO PUREE AND PANEER WHEY

The present work deals with different properties of Foaming agent like foam stability, drain liquid, foam stability at elevated temperature in paneer whey and Tomato puree with the help of Tween 80 as foam stabilizer and Xathan gum as foaming agent, creating the foam by using different proportion of Xanthan gum and Tween 80. 

After creating the foam it goes for drying by foam mat drying method, which is useful to decrease the drying time and increase the drying rate and it over all decrease the power consumption of oven. The main reason of increasing the drying rate is due to it more contact surface area.