Impact of hydrocolloid addition and microwave processing condition on drying behavior of foamed raspberry puree

Varying MW power did not significantly influence the drying time. MWFD at 1.0 W g−1 yielded a 3-4-fold decrease in total drying time as compared to FD. The addition of 10% protein led to the most gentle drying at high MW power input due to structural changes enabling a lower resistance against water vapor mass transfer. There was a high correlation between the foam characteristics and the drying behavior. An overrun above 450% led to gentle drying at all tested microwave power input levels. Foam bubble size and bubble size distribution correlated well with drying velocity. Overall, MWFD was shown to be a much faster and more gentle alternative to FD for the production of fruit foams.