Foaming process optimization, drying kinetics and quality of foam mat dried papaya pulp.

This study was performed to optimize the papaya pulp foaming process and determine the effect of drying conditions on the drying kinetics and the quality of the obtained powder. Thus, the one- factor-at-a-time experimental method, followed by 2 full factorial design was implemented to determine the optimal conditions of the foaming process. The factors studied were egg white percentage (EW%), xanthan gum percentage (XG%), and whipping time (WT) which varied between 5-20%, 0-0.