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dc.contributor.authorGhandi, Amir
dc.contributor.authorPowell, Ian
dc.contributor.authorChen, Xiao Dong
dc.contributor.author陈晓东
dc.contributor.authorAdhikari, Benu
dc.date.accessioned2013-04-01T03:24:28Z
dc.date.available2013-04-01T03:24:28Z
dc.date.issued2012-06
dc.identifier.citationJOURNAL OF FOOD ENGINEERING。2012,110(3):405-417zh_CN
dc.identifier.issn0260-8774
dc.identifier.urihttp://dx.doi.org/10.1016/j.jfoodeng.2011.12.031
dc.identifier.uriWOS:000301613400010
dc.identifier.urihttps://dspace.xmu.edu.cn/handle/2288/15436
dc.description.abstractThe drying and survival kinetics of Lactococcus lactis ssp. cremoris in a convective air drying environment were measured using single droplet drying experiments. Tests were carried out at five different drying temperatures (45-95 degrees C) at a constant air velocity (0.5 m/s) and within 2.4-11% relative humidity. The effect of protective agents (10% w/w) of lactose, sodium caseinate and lactose:sodium caseinate (3:1) was also evaluated. The thermal inactivation kinetics parameters in convective air drying and isothermal water bath heating were determined and compared. The results showed that the final temperature attained by the droplet affected the survival of the bacteria significantly, however, most of the bacterial death occurred in early stage of drying while evaporative cooling kept the drop temperature relatively low. At higher droplet temperatures (>= 65 degrees C) the bacterial cultures were inactivated by both dehydration and thermal stresses. At lower droplet temperatures (<= 55 degrees C) the rate of change in droplet moisture content had much stronger effect on the bacterial survival. Lactose and sodium caseinate, as protective agents, enhanced the survival of bacterial cells significantly at all the test conditions. The lactose:sodium caseinate (3:1) mixture synergistically enhanced the survival of the bacterial cultures. The death of these bacteria followed first-order kinetics during convective single droplet drying as well as during isothermal water-bath heating. However, the inactivation energy in convective single droplet drying (181.3 kJ/mol) was much higher than the inactivation energy in isothermal water bath heating (16.8 kJ/mol) within the medium temperature of 45-95 degrees C. (C) 2011 Elsevier Ltd. All rights reserved.zh_CN
dc.description.sponsorshipDairy Innovation Australia [08210C]; IDP Education Australiazh_CN
dc.language.isoenzh_CN
dc.publisherELSEVIER SCI LTDzh_CN
dc.subjectSingle droplet dryingzh_CN
dc.subjectDrying kineticszh_CN
dc.subjectSurvival kineticszh_CN
dc.subjectInactivation energyzh_CN
dc.subjectLactococcuszh_CN
dc.subjectProtectantszh_CN
dc.titleDrying kinetics and survival studies of dairy fermentation bacteria in convective air drying environment using single droplet dryingzh_CN
dc.typeArticlezh_CN


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