Zobrazeno 1 - 6
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pro vyhledávání: '"Perdana, J.A."'
We present a model-based approach to map processing conditions suitable to spray dry probiotics with minimal viability loss. The approach combines the drying history and bacterial inactivation kinetics to predict the retention of viability after dryi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ae42fd82ae37da95aa6f49350b6f6280
https://research.wur.nl/en/publications/establishing-guidelines-to-retain-viability-of-probiotics-during-
https://research.wur.nl/en/publications/establishing-guidelines-to-retain-viability-of-probiotics-during-
Autor:
Perdana, J.A.
Many food ingredients, such as enzymes and probiotics, are spray dried to provide shelf-life. Major hurdle to apply spray drying is the lack of scientific insight on the inactivation mechanisms of components and the extensive optimization required fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::96ef5954ca796502d5333330596deb8b
https://research.wur.nl/en/publications/single-droplet-analysis-for-spray-drying-of-foods
https://research.wur.nl/en/publications/single-droplet-analysis-for-spray-drying-of-foods
Publikováno v:
New Food 2013 (2013) 3
New Food, 2013(3), 12-15
New Food, 2013(3), 12-15
Many food ingredients, such as enzymes and probiotics, are spray dried to provide a longer shelf life. A major hurdle when applying spray drying is the extensive optimisa tion required for formulation and drying conditions to obtain powders of accept
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::d6579d1b56956c7aff359462af467256
https://research.wur.nl/en/publications/screening-and-spray-drying-of-enzymes-and-probiotics
https://research.wur.nl/en/publications/screening-and-spray-drying-of-enzymes-and-probiotics
Publikováno v:
Bulk 19 (2011) 6
Poederfabrikanten willen de optimale droogcondities van een nieuw product snel en automatisch kunnen bepalen, met een minimum aan grondstoffen. Om aan deze wens tegemoet te komen, hebben NIZO food research en Wageningen Universiteit, een 'high throug
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______9405::6b546e765f34640ade48e9e227d7ee40
https://research.wur.nl/en/publications/snelle-screening-poeders-met-micro-sproeidroger
https://research.wur.nl/en/publications/snelle-screening-poeders-met-micro-sproeidroger
Publikováno v:
Bulk, 19(6), 18-19
Poederfabrikanten willen de optimale droogcondities van een nieuw product snel en automatisch kunnen bepalen, met een minimum aan grondstoffen. Om aan deze wens tegemoet te komen, hebben NIZO food research en Wageningen Universiteit, een 'high throug
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=narcis______::047ff32aec0f0f5610c697ac21cf4223
https://research.wur.nl/en/publications/snelle-screening-poeders-met-micro-sproeidroger
https://research.wur.nl/en/publications/snelle-screening-poeders-met-micro-sproeidroger
Publikováno v:
17th International Drying Symposium (IDS 2010), Magdeburg, Germany, 3-6 October 2010
Individually dispensed droplets were dried on a flat surface to mimic the drying of single droplets during spray drying. A robust dispensing process is presented that generates small droplets (dp>150 µm). A predictive model based on Bernoulli’s la
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::6e87c5fd00833487d8fcfe0d990a2561
https://research.wur.nl/en/publications/single-droplet-experimentation-on-spray-dryingevaporation-of-sess
https://research.wur.nl/en/publications/single-droplet-experimentation-on-spray-dryingevaporation-of-sess