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<p>Drying thick food foams (&gt; 10&#xa0;mm) often causes uneven moisture profiles, long drying times, and structural instability. We developed a drying method that combines continuous microwave power regulation with real‑time, image‑based puffing control and evaluated its effects on puffing kinetics, structure, texture, color, drying time, and energy use for ~ 20&#xa0;mm mango foam. Experiments compared constant powers (300–800 W) with adaptive control (800 → 300 W) triggered at 20%, 60%, or 100% of initial foam height. Puffing behavior was modeled versus time (logarithmic) and moisture ratio (Gaussian). The logarithmic model best described foam height vs. time (R<sup>2</sup> = 0.92–0.99; RMSE = 0.10–4.66&#xa0;mm), while the Gaussian model best captured height vs. moisture ratio (R<sup>2</sup> = 0.90–0.99; RMSE = 0.05–6.68&#xa0;mm). Higher powers (500–800 W) yielded rapid, large puffing but caused collapse, browning, and poorer texture; 300 W preserved quality but required 252&#xa0;min and SEC = 121.03 ± 1.24&#xa0;MJ&#xa0;kg⁻<sup>1</sup>. Image‑based puffing control at 20% retained quality comparable to constant 300 W while reducing drying time by ~ 18.7% and SEC by ~ 19.8%. These results show that continuous power with real‑time puffing control can balance product quality and energy efficiency in industrial foam‑mat drying.</p>

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Real-Time Image-Based Control of Foam Puffing Dynamics in Microwave-Assisted Foam-Mat Drying

  • 期刊论文

  • 发表日期：

    2025年10月9日

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  • Pattamaporn Gaewsondee,
  • Prarin Chupawa,
  • Jatupon Saijuntha,
  • Frederik Ronsse,
  • Jan Pieters,
  • Wasan Duangkhamchan

摘要

Drying thick food foams (> 10 mm) often causes uneven moisture profiles, long drying times, and structural instability. We developed a drying method that combines continuous microwave power regulation with real‑time, image‑based puffing control and evaluated its effects on puffing kinetics, structure, texture, color, drying time, and energy use for ~ 20 mm mango foam. Experiments compared constant powers (300–800 W) with adaptive control (800 → 300 W) triggered at 20%, 60%, or 100% of initial foam height. Puffing behavior was modeled versus time (logarithmic) and moisture ratio (Gaussian). The logarithmic model best described foam height vs. time (R2 = 0.92–0.99; RMSE = 0.10–4.66 mm), while the Gaussian model best captured height vs. moisture ratio (R2 = 0.90–0.99; RMSE = 0.05–6.68 mm). Higher powers (500–800 W) yielded rapid, large puffing but caused collapse, browning, and poorer texture; 300 W preserved quality but required 252 min and SEC = 121.03 ± 1.24 MJ kg⁻1. Image‑based puffing control at 20% retained quality comparable to constant 300 W while reducing drying time by ~ 18.7% and SEC by ~ 19.8%. These results show that continuous power with real‑time puffing control can balance product quality and energy efficiency in industrial foam‑mat drying.