Foam-mat drying is an alternative dehydration technique to tray, drum, freeze, and spray drying. Foam-mat drying can be used to obtain high-quality powders from fruit juices and other heat-sensitive food products which are difficult to dry using traditional drying techniques. In foam-mat drying, the product to be dried is first converted into a stable foam by whipping, bubbling, or shaking in the presence of a foaming agent and foam stabilizer. The foam has been significantly increased the surface area of the product and thereby decreasing the time, temperature, and cost needed for drying. The selection of a foaming agent, foam stabilizer, foaming technique, and drying method is crucial in determining the final quality of the dried product. Due to its simplicity, faster drying, cost-effectiveness, and improved product quality, foam-mat drying is getting attention from researchers and industrialists worldwide. In this context, this review aims to present an overview of the recent advances in foam-mat drying along with its cost economics and industrial potential.

中文翻译：

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泡沫垫干燥工艺的最新进展：发泡剂和泡沫性能对粉末性能的影响

泡沫垫干燥是一种替代托盘、滚筒、冷冻和喷雾干燥的脱水技术。泡沫垫干燥可用于从传统干燥技术难以干燥的果汁和其他热敏性食品中获得优质粉末。在泡沫垫干燥中，要干燥的产品首先在发泡剂和泡沫稳定剂的存在下通过搅打、鼓泡或摇动转化为稳定的泡沫。泡沫显着增加了产品的表面积，从而减少了干燥所需的时间、温度和成本。发泡剂、稳泡剂、发泡技术和干燥方法的选择对于确定干燥产品的最终质量至关重要。由于其简单、干燥速度快、成本效益高和提高产品质量，泡沫垫干燥正受到全世界研究人员和工业家的关注。在此背景下，本综述旨在概述泡沫垫干燥的最新进展及其成本经济性和工业潜力。