Production of blueberry pulp powder by microwave-assisted foam-mat drying: Effects of formulations of foaming agents on drying characteristics and physicochemical properties

Abstract Foaming agents influence the feasibility of microwave-assisted foam-mat drying (MFD) for the production of blueberry pulp powder (BPP). In this study, the effects of the foaming agents on the drying characteristics of foamed blueberry pulp (FBP) and physicochemical indicators of BPP were investigated by using the formulations containing egg white powder (EWP, 0, 4, 8 g/100 g), maltodextrin (MD, 0, 5, 10 g/100 g) and carboxymethylcellulose (CMC, 0, 0.5, 1 g/100 g). Results showed that the co-addition of EWP and MD obviously influenced the drying rate of FBP. The solubility and porosity of BPP increased significantly (P