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http://repositorio.ufla.br/jspui/handle/1/10950| Title: | Retention of short chain fatty acids under drying and storage conditions |
| Other Titles: | Retençao de ácidos graxos de cadeia curta sob secagem e condições de estocagem |
| Keywords: | Fermentation Microencapsulation Spray drying Swiss cheese flavor Fermentação Microencapsulação Secagem por atomização Aroma de queijo suíço |
| Issue Date: | 9-Jul-2010 |
| Publisher: | Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
| Citation: | SOUZA, A. S. et al. Retention of short chain fatty acids under drying and storage conditions. Ciência e Tecnologia de Alimentos, Campinas, v. 31, n. 3, p. 801-805, jul./set. 2011. |
| Abstract: | Cheese whey permeate was used as a substrate for the fermentation of Propionibacterium freudenreichi PS1 for the production of short chain fatty acids, components of the bio-aroma of Swiss cheese. The liquid bio-aroma was encapsulated by spray drying under different conditions of air inlet temperature and feed rate. A study was carried out on the stability of the bio-aroma during storage in laminated packages at 30 °C for 96 days using the product showing the greatest retention of acetic and propionic acids. The results showed that the best drying conditions were an air entrance temperature of 180 °C and a feed rate of 24 g/min resulting in particles with a smooth surface and few invaginations and micro-fissures. However, 72% of the acetic acid and 80% of the propionic acid were lost during storage showing that the wall material used was inadequate to guarantee product stability. |
| URI: | http://repositorio.ufla.br/jspui/handle/1/10950 |
| Appears in Collections: | DCA - Artigos publicados em periódicos |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| ARTIGO_Retention of short chain fatty acids under drying and storage conditions.pdf | 717,19 kB | Adobe PDF | View/Open |
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