Destruction de Microbacterium lacticum, Escherichia coli et Staphylococcus aureus au cours du séchage du lait par atomisation. II. Influence des conditions de séchage

Autor:	A. Chopin, Y. Le Graet, G. Mocquot
Rok vydání:	1977
Předmět:	food.ingredient biology Immunology Microbacterium General Medicine medicine.disease_cause biology.organism_classification Applied Microbiology and Biotechnology Microbiology food Staphylococcus aureus Spray drying Skimmed milk Genetics medicine Molecular Biology Escherichia coli Bacteria
Zdroj:	Canadian Journal of Microbiology. 23:755-762
ISSN:	1480-3275 0008-4166
DOI:	10.1139/m77-112
Popis:	Bacterial death during spray drying of skim milk is essentially related to the outlet temperature of the spray drier and the type of bacteria. Under industrial spray drying conditions, survival rates of Microbacterium lacticum, Staphylococcus aureus and Escherichia coli were 50, 2, and 0.002%, respectively. These rates may vary by a 104 factor for outlet temperatures between 65 and 105 °C. No simple mathematical equation could be derived to describe the relation between bacterial death rates and outlet temperature. Our results suggest that bacterial death is due in most cases to a heating effect during the last stages of drying when the temperature of the powder particle approaches that of the air at the outlet. [Traduit par le journal]
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::16377636e805df6030d23155ad0a9de8 https://doi.org/10.1139/m77-112 Zobrazit plný text záznamu