The tomato (Solanum lycopersicum) is one of the well-researched vegetables due to its commercial significance and extreme perishability. Tomatoes are utilized in a variety of fresh and processed forms, including juice, puree, sauce, powder, and tinned. The aim of this paper is to analyze the foaming properties and drying characteristics of tomato pulp. The effects of gram flour content (0, 5, 10, 15, and 20% w/w), methyl cellulose concentration (0, 0.125, 0.250, 0.375, and 0.50% w/w), and whipping time (5, 10, 15, 20, and 25 minutes) on the foaming characteristics (foam expansion, foam density, and foam stability) of tomato pulp were studied (5, 10, 15, 20, and 25 min). The maximum drying rates at 60, 65, 70, and 75°C were 0.17, 0.19, 0.24, and 0.24 g water/g dry matter per minute for a 2 mm drying thickness; 0.10, 0.11, 0.13, and 0.14 g water/g dry matter per minute for a 4 mm drying thickness; 0.06, 0.07, 0.08, and 0.10 for a 6 mm drying thickness; and 0.05, 0.05, 0.06, and 0.07 g water/g dry matter per minute for an 8 mm drying thickness.

Tomato, Foaming properties, Drying characteristics, Instant mix tomato khaman powder

Because the thin foam surface quickly removes moisture, foamed tomato pulp dried at all temperatures and thicknesses at a decreasing rate time. Foamed tomato pulp dried in 120 to 180, 180 to 240, 270 to 380, and 350 to 500 min with drying thicknesses 2, 4, 6, and 8 mm at 60-75°C. Maximum drying rates at 60, 65, 70, and 75°C were 0.17, 0.19, 0.24 and 0.24 g water dry matter per min for a 2 mm drying thickness; 0.10, 0.11, 0.13, and 0.14 g water dry matter per minute for a 4 mm drying thickness; 0.06, 0.07, 0.08, and 0.10 for a 6 mm drying thickness; and 0.05, 0.05, 0.06, and 0.07 g water/g dry matter per minute for an 8 mm drying thickness. Twelve popular models were examined to suit foamed tomato pulp experimental data. Midilli's model had a higher R2 value (0.99531) and lower χ2 (0.0006) & RMSE (0.0138) values were lower than other models, which indicates that the model fitted very well to the experimental data.

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