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Devry Pramesti Putri on Muck Rack

Devry Pramesti Putri

As seen in: Emirates Journal of Food and Agriculture
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Articles

The effect of sugar cane concentration on foam-mat drying kinetics and physicochemical properties of dried-tomato pasta sauce

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By Cyber Dairy, Novita Indrianti, Lia Ratnawati, Devry Pramesti Putri
| Emirates Journal of Food and Agriculture Verified
Abstract We investigated the effect of sugar cane level and foaming process on the foaming properties, drying kinetics, and physicochemical properties of dried pasta sauce. Experiments were conducted on drying pasta sauce based on tomatoes, both non-foamed and foamed, at selected sugar cane concentrations (0, 15, and 30% g sugar/g concentrated tomato) and a constant drying temperature of 60 C.
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