The Effect of Resting Time and Mixing Duration on the Physicochemical and Functional Properties of Paprika Foam and Powder

Subject Areas : Shelf Life of Food Products and Agricultural Productions

Somayeh Sanjari ¹ , Nafiseh Jahanbakhshian ^{2 *} , Sediqeh Soleimanifard ³ , Maryam Khakbaz Heshmati ⁴ , Zahra Beig Mohammadi ⁵

1 - Department of Food Science and Technology, NT.C., Islamic Azad University, Tehran, Iran
2 - Department of Food Science and Technology, ShK.C., Islamic Azad University, Shahrekord, Iran
3 - Department of Food Science and Technology, Faculty of Agriculture, University of Zabol, Zabol, Iran
4 - Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
5 - Assistant Professor, Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, Iran

Received: 2025-04-24 Accepted : 2025-05-22 Published : 2025-08-03

Keywords: Paprika powder, Microwave, Flooring, Drying,

Abstract :

In recent years, the use of foam-mat drying technology has been considered as a new, economical and effective method for converting liquid food products into stable powders. This method has advantages such as preserving bioactive compounds, color and aroma, especially for heat-sensitive materials such as paprika. Optimization of process parameters plays an important role in achieving the desired quality of the final product. The aim of this study was to investigate the effect of two process variables, including resting time (0 to 20 minutes) and mixing time (1 to 10 minutes), on the properties of foam and powder obtained from drying paprika pulp foam using microwave. The experimental design was based on the response surface methodology and central composite design. Properties such as foam density and stability, efficiency, hygroscopicity, bulk, impact and particle density of the powder were evaluated. The results showed that increasing the mixing time to about 5.5 minutes improved the structure and stability of the foam, but excessive mixing had a negative effect. A rest time of about 10 minutes also helped maintain the quality of the powder. The coefficient of determination (R²) of the model was obtained to be 0.97. This research can be used in the industrial design of dried powder production lines.

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