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Theoretical model for fluid bed drying of cut celery

100%

Zaremba R., Jaros M.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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nr 2[A]

211-214

Researches on process of drying of cut celery by means of fluidising were a result of seeking for new methods of drying, which allowed achieving dry vegetables of the best quality. At the same time use was made of a theoretical model of drying of cut vegetables in the first period and simplified model in the second period. Verifying those models and setting their area of use researches showed that interior exchange of mass and heat is the most important in the exchange of water in this process. Their dynamics depend on initial drying rate in the first period. New model of fluidised-bed drying was proposed and it was positively verified for cut of celery.

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Metody suszenia mikroorganizmow i produktow syntezy mikrobiologicznej

67%

Witrowa-Rajchert D., Samborska K.

Żywność Nauka Technologia Jakość

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2002

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tom 09

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nr 2

5-15

Przedstawiono charakterystykę mikroorganizmów i produktów syntezy mikrobiologicznej (jako obiektów suszenia) oraz podstawowe przyczyny degradacji tych materiałów w czasie odwadniania. Zaprezentowano najczęściej stosowane metody suszenia, pozwalające na zachowanie aktywności biologicznej duktów: suszenie rozpyłowe, fluidyzacyjne i sublimacyjne. Wyodrębniono również suszenie na nośnikach, charakterystyczne dla grupy materiałów biotechnologicznych. Opisano także nowe, pozostające w e prób laboratoryjnych, niekonwencjonalne sposoby suszenia.

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Influence of microencapsulation and spray drying on the viability of Lactobacillus and Bifidobacterium strains

67%

Goderska K., Czarnecki Z.

Polish Journal of Microbiology

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2008

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tom 57

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nr 2

Improved production methods of starter cultures, which constitute the most important element of probiotic preparations, were investigated. The aim of the presented research was to analyse changes in the viability of Lactobacillus, acidophilus and Bifidobacterium bifidum after stabilization (spray drying, liophilization, fluidization drying) and storage in refrigerated conditions for 4 months. The highest numbers of live cells, up to the fourth month of storage in refrigerated conditions, of the order of 10⁷ cfu/g preparation were recorded for the B. bifidum DSM 20239 bacteria in which the N-Tack starch for spray drying was applied. Fluidization drying of encapsulated bacteria allowed obtaining a preparation of the comparable number of live bacterial cells up to the fourth month of storage with those encapsulated bacteria, which were subjected to freeze-drying but the former process was much shorter. The highest survivability of the encapsulated L. acidophilus DSM 20079 and B. bifidum DSM 20239 cells subjected to freeze-drying was obtained using skimmed milk as the cryoprotective substance. Stabilization of bacteria by microencapsulation can give a product easy to store and apply to produce dried food composition.

Ograniczanie wyników

1 Polish Journal of Food and Nutrition Sciences

1 Polish Journal of Microbiology

1 Żywność Nauka Technologia Jakość

1 Czarnecki Z.

1 Goderska K.

1 Jaros M.

1 Samborska K.

1 Witrowa-Rajchert D.

1 Zaremba R.

1 2008

1 2007

1 2002

Theoretical model for fluid bed drying of cut celery

Metody suszenia mikroorganizmow i produktow syntezy mikrobiologicznej

Influence of microencapsulation and spray drying on the viability of Lactobacillus and Bifidobacterium strains