Feng-kui Xiong, Jingyu Li, Yuejin Yuan, Yingying Xu, Guangzhong Hu
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引用次数: 0
Abstract
Abstract Traditional drying processes used to dry high-quality baijiu yeast-Sporidiobolus johnsonii A do not offer advantages such as high efficiency, high survival rate, and low energy consumption. Therefore, we investigated the damage inactivation mechanism of S. johnsonii A for the spray drying process. Subsequently, the combined drying process and equipment for spray + vacuum-microwave-vibration were designed. The results reveal selective permeability damage and collapse owing to gel and anti-hexagonal phase transitions of the cell membrane, resulting in S. johnsonii A inactivation and massive inactivation at 52 °C with a water content of 0.21 and at 71 °C with a water content of 0.07, respectively. The combined drying process developed in this study successfully dried S. johnsonii A with high efficiency (1.1 h) and excellent quality (85.4 ± 2 %).
期刊介绍:
International Journal of Food Engineering is devoted to engineering disciplines related to processing foods. The areas of interest include heat, mass transfer and fluid flow in food processing; food microstructure development and characterization; application of artificial intelligence in food engineering research and in industry; food biotechnology; and mathematical modeling and software development for food processing purposes. Authors and editors come from top engineering programs around the world: the U.S., Canada, the U.K., and Western Europe, but also South America, Asia, Africa, and the Middle East.