Concentration of microorganisms in the final product: 107 CFU/g. 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 the 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.
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