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首页> 外文会议>Microwave Power Symposium >SURVIVAL OF PROBIOTIC BACTERIA AND FOODYEAST DEHYDRATED WITH MICROWAVE ENERGYUNDER VACUUM
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SURVIVAL OF PROBIOTIC BACTERIA AND FOODYEAST DEHYDRATED WITH MICROWAVE ENERGYUNDER VACUUM

机译：益生菌和食物脱水的益生菌细菌的存活

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摘要

"Travelling radiant energy under vacuum" (t-REV) was employed to dehydrate and stabilizeprobiotic microorganisms and yeasts for inclusion in food products. Pure cultures of Lactobacillus spp.and Saccharomyces cerevisiae were mixed directly with various concentrations of protecting agents thensubjected to t-REV for dehydration. When microorganisms were dried at 30 torr absolute pressure, andmaximum 300 W microwave power, log 10 reductions of 1.5 and 3.6 were found for bacterial and yeastcultures respectively. Drying bacteria at the lower pressure increased the number of surviving cells.Survival of microorganisms after freeze-drying and t-REV at low absolute pressure was similar while t-REVdrying rate was much faster than freeze-drying.
机译：“在真空下辐射能量”（T-R-R-R-R-R-R-R-R-R-R-R-Rev）用于脱水和稳定性的微生物和酵母，以包含在食品中。乳酸乳杆菌的纯培养物直接用各种浓度的保护剂混合在脱水中的各种浓度的保护剂。当微生物在30托的绝对压力下干燥时，分别为细菌和酵母栽培的γ100μmmaximum300W微波功率，对数量的1.5和3.6。在较低压力下干燥细菌增加了存活细胞的数量。微生物在冷冻干燥后的微生物寿命和低绝对压力的T-rev相似，而T-Revdrying速率比冷冻干燥要快得多。

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