FACTORS AFFECTING INACTIVATION OF YEASTS DURING DRYING

摘要：

　　Inactivation behavior of baker’s yeasts during low temperature (30 °C) hot-air drying and freeze-drying was investigated.Two commercial yeasts showed remarkable inactivation during the falling drying rate period even at low temperature.This decrease was found to be due to dehydration inactivation.Similar dehydration inactivation was also observed during freeze-drying.The dehydration inactivation became more pronounced when the initial drying rate was higher especially for freeze-drying.When the initial drying rate was lowered by changing the air humidity and/or the sample thickness,the degree of the inactivation became lower.When sorbitol was added to the yeast suspensions,the final activity of the dried yeast became higher.In addition,the dried yeasts with sorbitol were more stable at high temperatures.

关键词： drying rate yeast dehydration inactivation thermal inactivation

作者: Sachie Fujii La Choviya Hawa Noriko Yoshimoto Turkan Aktas Shuichi Yamamoto

作者单位: Bio-Process Engineering Laboratory,Yamaguchi University,Ube 755-8611,Japan Bio-Process Engineering Laboratory,Yamaguchi University,Ube 755-8611,Japan;Department of Agricultura Biosystem Engineering Department,Namik Kemal University,Tekirdag,Turkey

会议类型: 国际会议

会议名称: The 18th International Drying Symposium Conference(第十八届国际干燥学术大会(IDS2012))

会议地点: 厦门

会议语种:英文

页码: 1-4

在线出版日期: 2012-01-11（万方平台首次上网日期，不代表论文的发表时间）