کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4909196 1427105 2017 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Double use of concentrated sweet whey for growth and spray drying of probiotics: Towards maximal viability in pilot scale spray dryer
ترجمه فارسی عنوان
دوبار استفاده از آب شیرین متمرکز برای رشد و اسپری خشک کردن پروبیوتیک ها: به سوی حداکثر پایداری در خشک کن اسپری خشک
کلمات کلیدی
پروبیوتیک ها، خشک کردن اسپری، خشک کردن چند مرحله ای، شیرین شیرین، ذخیره سازی، هضم شبیه سازی شده،
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
چکیده انگلیسی
Spray-drying is expected to be a cost-efficient way to produce probiotic powders. Indeed, a novel simplified process was recently reported, using concentrated sweet whey (30 wt %) as a sole medium for both growth and spray drying of probiotics. The feasibility of scaling up this process was validated in the present work with a semi industrial pilot scale spray dryer. A multi-stage mild-conditions drying process, coupling spray-drying with belt drying and fluid-bed drying, was also applied in this work, in which the final probiotic survival was improved to approximately 100% (>109 CFU g−1). The change of probiotic viability in the powders was monitored during a 6-month storage, which indicated that storage temperature and moisture content of powders play crucial roles in the stability of probiotic powders. Moreover, spray-drying afforded a strain-dependent enhancement of bacterial tolerance in simulated intestinal fluid, in comparison with fresh cultures.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 196, March 2017, Pages 11-17
نویسندگان
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