کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10277840 | 464388 | 2012 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of shear rate and oxygen stresses on the survival of Lactococcus lactis during the atomization and drying stages of spray drying: A laboratory and pilot scale study
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Effect of shear rate and oxygen stresses on the survival of Lactococcus lactis during the atomization and drying stages of spray drying: A laboratory and pilot scale study Effect of shear rate and oxygen stresses on the survival of Lactococcus lactis during the atomization and drying stages of spray drying: A laboratory and pilot scale study](/preview/png/10277840.png)
چکیده انگلیسی
⺠Integral effect of shear and oxygen on survival of lactic acid bacteria during spray drying was investigated. ⺠Much higher percentage of bacterial death was found to occur in atomization rather than in drying stage. ⺠Shear-induced bacterial death at atomization stage was much higher in pilot than in laboratory spray dryers. ⺠Use of oxygen scavenger in the feed substantially lowered the bacterial death during atomization and drying. ⺠The use of N2 gas during atomization substantially reduced the bacterial death during atomization and drying.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 113, Issue 2, November 2012, Pages 194-200
Journal: Journal of Food Engineering - Volume 113, Issue 2, November 2012, Pages 194-200
نویسندگان
Amir Ghandi, Ian B. Powell, Tony Howes, Xiao Dong Chen, Benu Adhikari,