Survival of Lactic acid Bacteria during Microwave Vacuum-drying of Plain Yoghurt

Kim, Suk Shin; Shin, Seong Gyun; Chang, Ki‐Hong; Kim, Sang Yong; Noh, Bong Soo; Bhowmik, Subrata

doi:10.1006/fstl.1996.0230

Cited by 34 publications

(38 citation statements)

References 7 publications

(4 reference statements)

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“…Shear by atomizing air pressure, heating inside the atomizer, dehydration and thermal inactivation have previously been proposed as possible causes for explaining reduced cell viability after spray-drying (Kim & Bhowmik, 1990;Fu & Etzel, 1995). The extent of survival or destruction of lactic acid bacteria during the process depends essentially upon the temperature-time combinations encountered and upon the heat-resistance of bacterial species (To & Etzel, 1997a).…”

Section: Encapsulation Yieldmentioning

confidence: 99%

“…The extent of survival or destruction of lactic acid bacteria during the process depends essentially upon the temperature-time combinations encountered and upon the heat-resistance of bacterial species (To & Etzel, 1997a). Residual viability can be increased by lowering the outlet air temperature which is generally considered as the major processing parameter affecting number of surviving bacteria (Kim & Bhowmik, 1990). In our particular application, because of the small size of the spray-dryer employed and the relatively low total solids content (between 10 and 15%) of the cell dispersions, it was not possible to achieve complete and satisfactory drying of the feed suspensions at an outlet air temperature lower than 80 C.…”

Section: Encapsulation Yieldmentioning

confidence: 99%

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Encapsulation of bifidobacteria in whey protein-based microcapsules and survival in simulated gastrointestinal conditions and in yoghurt

Picot

Lacroix

2004

International Dairy Journal

452

260

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Section: Encapsulation Yieldmentioning

confidence: 99%

Section: Encapsulation Yieldmentioning

confidence: 99%

Encapsulation of bifidobacteria in whey protein-based microcapsules and survival in simulated gastrointestinal conditions and in yoghurt

Picot

Lacroix

2004

International Dairy Journal

452

260

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“…It can be used as an ingredient for the manufacture of many food products, as well as for direct consumption due to its high content of yoghurt starter bacteria. Recently, a spray drying system for yoghurt has been characterized at various combinations of inlet air, outlet air temperatures or feed rate, atomization speed and feed temperature (Kim and Bhowmik 1990;Bielecka and Majkowska 2000;Kumar and Mishra 2004a, b;Koc et al 2010). Despite this, the spray-drying process is not well understood, mainly due to its complexity, the dispersion of droplets and particles, moisture evaporation, particle agglomeration, and changes in the morphology of the particles as they dry (Nijdam and Langrish 2005).…”

Section: Introductionmentioning

confidence: 99%

Physical properties of yoghurt powder produced by spray drying

et al. 2012

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The study is an extension of an optimization study, which was planned to determine the optimum spray drying conditions (the feed, outlet and inlet air temperatures) for producing yoghurt powder. The resulting yoghurt powder at each condition was subjected to the measurement of physical properties, moisture content, and reconstitution properties. All the reconstitution properties of yoghurt powders produced under 20 different spray drying conditions according to CCRD experimental design were affected by the drying outlet temperature only. Furthermore, the bulk (bulk and tapped densities, porosity, flowability, hygroscopicity and degree of caking) and particle properties (particle size distribution, particle density and morphology) of yoghurt powder obtained from optimum spray drying conditions were also determined. The bulk, tapped and particle densities of yoghurt powder were 538, 746 and 1177 kg/m 3 , respectively. The mean diameter (D 4.3 ) and the span value of yoghurt powder were 3.053 and 2.487 μm, respectively.

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“…Among the solid formulations, wettable powders obtained by drying the fermented broths containing the active components (spores, insecticidal crystal proteins, enzymes) are widely used. Drying is regarded as the suitable method of conservation to prevent contamination by micro-organisms [4,5]. Among the industrial methods of production of wet powder by drying, the spray drying process seems to be appropriate [6,7].…”

Section: Introductionmentioning

confidence: 99%

Optimization of spray drying process for Bacillus thuringiensis fermented wastewater and wastewater sludge

Adjallé

Tyagi

et al. 2010

Bioprocess Biosyst Eng

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Response surface methodology was used to optimize spray drying process for producing biopesticide powders of Bacillus thuringiensis by using fermented broth of starch industry wastewater and wastewater sludge. Analysis of variance was carried out using number of viable spores in the powder as dependent variable. The determination coefficients of models were 92 and 94% for fermented broth of starch industry wastewater and wastewater sludge, respectively. Under the optimal conditions of the operational parameters of spray drying, the numbers of viable spores were 2.2 × 10(8) and 1.3 × 10(8) CFU/mg in the dry powders for starch industry wastewater and wastewater sludge respectively, with a loss of viable spores of 18 and 13% when compared with their respective fermented broths. The entomotoxicity (measured by the bioassay method) of the powders obtained under optimal conditions showed a loss of 28 and 18% when compared with the fermented broth of starch industry wastewater and wastewater sludge, respectively. The optimized results of spray drying were used for field application calculations. The volume of fermented broth required to produce powder formulated product when compared with the volume required for liquid formulation product in order to treat 1 ha of balsam fir was less and offered several advantages.

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Survival of Lactic acid Bacteria during Microwave Vacuum-drying of Plain Yoghurt

Cited by 34 publications

References 7 publications

Encapsulation of bifidobacteria in whey protein-based microcapsules and survival in simulated gastrointestinal conditions and in yoghurt

Encapsulation of bifidobacteria in whey protein-based microcapsules and survival in simulated gastrointestinal conditions and in yoghurt

Physical properties of yoghurt powder produced by spray drying

Optimization of spray drying process for Bacillus thuringiensis fermented wastewater and wastewater sludge

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