After vacuum impregnation:1.51·108
CFU/g Lactobacillus salivarius spp. Salivarius; the
highest microbial content: after 24 h incubation period, pH 6. Vacuum
impregnated apple slices were air dried, freeze-dried and dried in a process
combining air drying and radiant energy vacuum drying. Initially, the L. rhamnosus
population in apple slices tissue after impregnation was at 109 CFU/g. The
freeze-drying process was most effective in protecting bacteria in comparison
to the other two drying methods, reducing then microbial population by 1.1 log.
In turn, a combination of air drying and radiant energy vacuum drying resulted
in a smaller reduction of the level of microorganisms during room temperature
storage in enriched apple snacks. Additionally, in
a study by Betoret et al.
(2009), a combination of vacuum impregnation and drying provided a probiotic fruit
product containing microorganisms at a level comparable to that in probiotic dairy
products.
visit us at https://bhftech.org/
No comments:
Post a Comment