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Orientador(es)
Resumo(s)
Survival of Lactobacillus bulgaricus during spray drying was studied at various outlet air temperatures. During spray drying the logarithmic survival ratio decreased with increased outlet air temperature with first-order kinetics; the pseudo-z value for Lactobacillus bulgaricus was 17.3°C.
Plots of the death-rate constant for Lactobacillus bulgaricus versus reciprocal outlet temperature during spray drying in skim milk show a curve with two different activation energies (Ea). The calculated Ea values were 33.47 kJ/mol above 70°C and 85.77 kJ/mol below 70°C.
Thermodynamic quantities for spray drying of Lactobacillus bulgaricus are also presented. Results show that the relationship between the entropy of activation and the enthalpy of activation for both spray drying and heating in liquid medium is linear, with all the data for drying falling in the range of a negative entropy.
Descrição
Palavras-chave
Spray drying Lactobacillus bulgaricus kinetics Activation Energy
Contexto Educativo
Citação
TEIXEIRA, P. C.; CASTRO, M. H.; KIRBY, R. M. - Death kinetics of Lactobacillus bulgaricus in a spray drying process. Journal of Food Protection. ISSN 0362-028X. Vol. 58 n.º 8 (1995), p. 934-936(3)
Editora
International Association for Food Protection