Feng-kui Xiong, Jingyu Li, Yuejin Yuan, Yingying Xu, Guangzhong Hu
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引用次数: 0
摘要
摘要 用于干燥优质白酒酵母-约翰逊孢子菌 A 的传统干燥工艺不具备高效率、高存活率和低能耗等优点。因此,我们研究了喷雾干燥过程中约翰逊酵母菌 A 的损伤失活机理。随后,设计了喷雾+真空-微波-振动的组合干燥工艺和设备。结果表明,由于细胞膜的凝胶相变和反六方相变,导致选择性渗透性损伤和塌陷,分别导致约翰逊菌 A 在 52 ℃(含水量为 0.21)和 71 ℃(含水量为 0.07)时失活和大量失活。本研究开发的联合干燥工艺成功地干燥了约翰逊菌 A,效率高(1.1 小时),质量好(85.4 ± 2 %)。
Investigating the spray drying damage mechanism of baijiu yeast with combined drying process and equipment
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.