Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/10950
Título: Retention of short chain fatty acids under drying and storage conditions
Título(s) alternativo(s): Retençao de ácidos graxos de cadeia curta sob secagem e condições de estocagem
Palavras-chave: Fermentation
Microencapsulation
Spray drying
Swiss cheese flavor
Fermentação
Microencapsulação
Secagem por atomização
Aroma de queijo suíço
Data do documento: 9-Jul-2010
Editor: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Citação: 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.
Resumo: 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
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