**9.2 Foam mat dried tamarind pulp powder**

Liquid foods are whipped into stable foams and then air-dried using the foam mat drying process. Lower drying temperatures and faster drying times are the key benefits of foam-mat drying processes. The larger surface area exposed to the drying air, which speeds up the drying process, is responsible for these advantages.

The lack of foam stability throughout the heating cycle, however, should be taken into account. Cellular breakdown occurs when the foam does not remain stable, presenting major problems during the drying process. This drawback can be overcome by using a film stabilizer, such as polymeric material. Vernon-Carter et al.
