Effect of shear rate and oxygen stresses on the survival of Lactococcus lactis during the atomization and drying stages of spray drying: A laboratory and pilot scale study

Journal of Food Engineering

Volumn 113, Issue 2, 2012, Pages 194-200

  Ghandi, Amir ^a   Powell, Ian B ^b   Howes, Tony ^c   Chen, Xiao Dong ^d   Adhikari, Benu ^a  

^a UNIVERSITY OF BALLARAT   (Australia)

^b Dairy Innovation Australia   (Australia)

^c UNIVERSITY OF QUEENSLAND   (Australia)

^d XIAMEN UNIVERSITY   (China)

Author keywords

Atomization; Lactococcus; Oxygen injury; Shear rate; Spray drying; Survival

Indexed keywords

ASCORBIC ACIDS; BACTERIAL DEATH; GASEOUS NITROGEN; LABORATORY STUDIES; LACTOCOCCUS; LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. CREMORIS; OXYGEN SCAVENGERS; OXYGEN STRESS; PILOT SCALE; PILOT-SCALE STUDY; ROTARY ATOMIZERS; SPRAY DRYERS; SURVIVAL; TWO-FLUID;

ATOMIZERS; KETONES; NITROGEN; NOZZLES; ORGANIC ACIDS; OXYGEN; SCAVENGING; SHEAR DEFORMATION; SPRAY DRYING;

ATOMIZATION;

BACTERIA (MICROORGANISMS); LACTOCOCCUS; LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. CREMORIS;

EID: 84864482247     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.06.005     Document Type: Article

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