| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277840 | Journal of Food Engineering | 2012 | 7 Pages |
Abstract
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.
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Authors
Amir Ghandi, Ian B. Powell, Tony Howes, Xiao Dong Chen, Benu Adhikari,