{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,18]],"date-time":"2026-08-18T13:59:38Z","timestamp":1787061578108,"version":"build-2736575974"},"reference-count":55,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2026,2,1]],"date-time":"2026-02-01T00:00:00Z","timestamp":1769904000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100003593","name":"National Council for Scientific and Technological Development","doi-asserted-by":"publisher","award":["309603\/2023-4"],"award-info":[{"award-number":["309603\/2023-4"]}],"id":[{"id":"10.13039\/501100003593","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>This study aimed to evaluate the physical properties of foam produced with different additives and to mathematically model foam-mat drying at different temperatures. Foams were made with 500 g of acerola pulp and 4% additives (albumin, emustab, and neutral alloy), and density and stability data were obtained. With suitable density (0.14367 g cm\u22123) and coalescence (0.0000 mL) values, emustab provided the best acerola pulp foam. Drying was performed at temperatures of 50, 55, 60, 65, and 70 \u00b0C, using emustab, and different mathematical models were fitted for each temperature. The fresh pulp and the dried powder were analyzed for water activity, moisture content, ash, pH, total titratable acidity, soluble solids content, reducing sugars, vitamin C, total carotenoids, and instrumental color. The logarithmic model showed the best fit for all temperatures, with increasing k-values (between 0.0021 and 0.0059 s\u22121) and effective diffusion coefficient (between 2.570 \u00d7 10\u22129 m2 s\u22121 and 5.060 \u00d7 10\u22129 m2 s\u22121) with increasing temperature. Temperature directly impacts the effective moisture diffusion coefficient with an activation energy of 30.88 kJ mol\u22121. The physicochemical properties of the foams varied significantly with increasing drying temperature. Among all the temperatures tested, 60 \u00b0C was the most appropriate to reduce changes in nutritional composition.<\/jats:p>","DOI":"10.3390\/foods15030492","type":"journal-article","created":{"date-parts":[[2026,2,2]],"date-time":"2026-02-02T15:38:12Z","timestamp":1770046692000},"page":"492","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Mathematical Modeling and Physicochemical Characterization of Foam-Mat Drying of Acerola (Malpighia emarginata) Pulp"],"prefix":"10.3390","volume":"15","author":[{"given":"Leandro Fagundes","family":"Man\u00e7ano","sequence":"first","affiliation":[{"name":"Centro Federal de Educa\u00e7\u00e3o Tecnol\u00f3gica Celso Suckow da Fonseca, Campus Valen\u00e7a, Valen\u00e7a 27600-845, RJ, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7621-5575","authenticated-orcid":false,"given":"Eliane Mauricio Furtado","family":"Martins","sequence":"additional","affiliation":[{"name":"Instituto Federal de Educa\u00e7\u00e3o, Ci\u00eancia e Tecnologia do Sudeste de Minas Gerais, Campus Rio Pomba, Rio Pomba 36180-000, MG, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fernanda Machado","family":"Baptestini","sequence":"additional","affiliation":[{"name":"Department of Rural Engineering, Universidade Federal do Esp\u00edrito Santo, Campus Alegre, Alegre 29500-000, ES, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6066-9262","authenticated-orcid":false,"given":"Gabriel Henrique Horta de","family":"Oliveira","sequence":"additional","affiliation":[{"name":"Instituto Federal de Educa\u00e7\u00e3o, Ci\u00eancia e Tecnologia do Sudeste de Minas Gerais, Campus Manhua\u00e7u, Manhua\u00e7u 36909-300, MG, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,2,1]]},"reference":[{"key":"ref_1","first-page":"e13829","article-title":"Brazilian Varieties of Acerola (Malpighia emarginata DC.) 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