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Titel:

Temperature-controlled microwave-vacuum drying of lactic acid bacteria: Impact of drying conditions on process and product characteristics

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Ambros, S.; Foerst, P.; Kulozik, U.
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, d...     »
Stichworte:
drying kinetics; L. paracasei; Microwave efficiency; Microwave vacuum drying; probiotics
Zeitschriftentitel:
Journal of Food Engineering
Jahr:
2018
Band / Volume:
224
Seitenangaben Beitrag:
80--87
Volltext / DOI:
doi:10.1016/j.jfoodeng.2017.12.025
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