Spouted bed as an efficient processing for probiotic orange juice drying

被引：24

作者：

Alves, Niedila Nascimento ^{[1
]}

Sancho, Soraya de Oliveira ^{[1
]}

Araujo da Silva, Ana Raquel ^{[1
]}

Desobry, Stephane ^{[2
]}

Correia da Costa, Jose Maria ^{[1
]}

Rodrigues, Sueli ^{[1
]}

机构：

[1] Univ Fed Ceara, Dept Tecnol Alimentos, Campus Pici Bloco 858, BR-60356000 Fortaleza, Ceara, Brazil

[2] Univ Lorraine, LIBio Lab Ingn Biomol, 2 Ave Foret Haye, F-54518 Vandoeuvre Les Nancy, France

来源：

FOOD RESEARCH INTERNATIONAL | 2017年 / 101卷

关键词：

Spouted bed; Maltodextrin; Lactobacillus casei; Non-dairy; Fruit juice; HIGH-PRESSURE HOMOGENIZATION; FAST-DISSOLVING FILMS; LACTOBACILLUS-PLANTARUM; PHYSICAL-PROPERTIES; PHYSICOCHEMICAL PROPERTIES; PROCESS OPTIMIZATION; SPRAY; POWDER; SURVIVAL; STABILITY;

D O I：

10.1016/j.foodres.2017.08.052

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study evaluated the influence of spouted bed drying temperature and maltodextrin dextrose equivalent on the probiotic microbial survival during drying and storage period and on physicochemical properties of fermented probiotic orange juice in powder. Probiotic orange juice was spouted bed dried at 60, 70, 80 and 90 (C degrees) using maltodextrin with a different dextrose equivalent (10, 20, 30 and 39). After drying, the microbial was higher when lower drying temperatures were applied. During the storage, the highest drying temperatures (80 and 90 degrees C) negatively affected the microorganism survival. On the other hand, at the lowest drying temperature (60 degrees C), the product presented higher Aw, what negatively affected the microbial survival during storage. The temperature of 70 degrees C was the best to preserve the microbial viability during storage. Physicochemical parameters were improved when temperature increased and dextrose equivalent decreased.

引用

页码：54 / 60

页数：7

共 44 条

[1] Effect of drying technique and feed flow rate on bacterial survival and physicochemical properties of a non-dairy fermented probiotic juice powder [J].