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Document type:
Zeitschriftenaufsatz 
Author(s):
Ambros, S.; Foerst, P.; Kulozik, U. 
Title:
Temperature-controlled microwave-vacuum drying of lactic acid bacteria: Impact of drying conditions on process and product characteristics 
Abstract:
Abstract An efficient drying process for high-value products such as bacterial cultures is characterized by high retention of viability or activity, but low energy demand. Microwave-vacuum drying was tested in this work as a new technique for the preservation of probiotics and starter cultures, which has the potential to fulfill all of these requirements. The impact of chamber pressure (7, 15, 30 mbar), microwave power (1--5 W g$-$1) and maximum product temperature (30--50 °C) on drying time, dr...    »
 
Keywords:
Drying kinetics; Microwave efficiency; Microwave vacuum drying; Probiotics 
Journal title:
Journal of Food Engineering 
Year:
2018 
Journal volume:
224 
Pages contribution:
80--87 
Reviewed:
ja 
Print-ISSN:
0260-8774 
Semester:
WS 17-18 
TUM Institution:
Process Systems Engineering, TUM