Microwave drying in fluidized bed to dehydrate microencapsulated Saccharomyces cerevisiae cells. Temperature control strategies

  1. J. Mardaras 1
  2. J.I. Lombraña 1
  3. M.C. Villarán 2
  1. 1 Universidad del País Vasco/Euskal Herriko Unibertsitatea
    info

    Universidad del País Vasco/Euskal Herriko Unibertsitatea

    Lejona, España

    ROR https://ror.org/000xsnr85

  2. 2 TECNALIA Research & Innovation
Liburua:
IDS2018. 21st International Drying Symposium. Proceedings
  1. Gabriela Clemente Polo
  2. Juan Andrés Cárcel Carrión
  3. Antonio Mulet Pons

Argitaletxea: edUPV, Editorial Universitat Politècnica de València ; Universitat Politècnica de València

ISBN: 978-84-9048-688-7

Argitalpen urtea: 2018

Orrialdeak: 1895

Biltzarra: International Drying Symposium (21. 2018. Valencia)

Mota: Biltzar ekarpena

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Laburpena

Alginate microcapsules containing cell yeasts of the species Saccharomyces cerivisae, used as a reference microorganism, were studied here to improve the protection of cell activity during food processing. Here a novel drying process was proposed to optimize processing conditions. The dehydration of microcapsules by microwaves and under near fluidizing conditions (NFMD), allows performing dehydration employing lower temperatures to maintain high viability levels and a high quality end product. Thus, strategies based on the combination of different thermal gradients and processing temperatures were analysed through a series of NFMD experiments.

Datuen iturria: Dialnet