Encapsulation of Lactobacillus fermentum K73 by Refractance Window drying.

ABSTRACT: The purpose of this work was to model the survival of the microorganism and the kinetics of drying during the encapsulation of Lactobacillus fermentum K73 by Refractance Window drying. A whey culture medium with and without addition of maltodextrin were used as encapsulation matrices. The microorganism with the encapsulation matrices was dried at three water temperatures (333, 343 and 353 K) until reaching balanced moisture. Microorganism survival and thin layer drying kinetics were studied by using mathematical models. Results showed that modified Gompertz model and Midilli model described the survival of the microorganism and the drying kinetics, respectively. The most favorable process conditions found with the mathematical modelling were a drying time of 2460 s, at a temperature of 353

SUBMITTER: Aragon-Rojas S 

PROVIDER: S-EPMC6449500 | biostudies-literature | 2019 Apr

REPOSITORIES: biostudies-literature