Retention of short chain fatty acids under drying and storage conditions

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dc.creatorAlexandre Santos SOUZA
dc.creatorMaria Helena ROCHA-LEÃO
dc.creatorSoraia Vilela BORGES
dc.creatorMarcelo Ângelo CIRILLO
dc.creatorFélix Emílio Prado CORNEJO
dc.creatorSônia COURI
dc.date2011
dc.date.accessioned2026-07-07T04:20:22Z
dc.descriptionCheese whey permeate was used as a substrate for the fermentation ofPropionibacterium freudenreichiPS1 for the production of short chainfatty acids, components of the bio-aroma of Swiss cheese. The liquid bio-aroma was encapsulated by spray drying under different conditionsof 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 °Cfor 96 days using the product showing the greatest retention of acetic and propionic acids. The results showed that the best drying conditionswere 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 andmicro-fissures. However, 72% of the acetic acid and 80% of the propionic acid were lost during storage showing that the wall material usedwas inadequate to guarantee product stability.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395940110039
dc.identifier.urihttp://hdl.handle.net/123456789/458258
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.3 Vol.31
dc.subjectAgrociencias
dc.titleRetention of short chain fatty acids under drying and storage conditions
dc.typeartículo científico

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Ciência e Tecnologia de Alimentos - Sociedade Brasileira de Ciência e Tecnologia de Alimentos