Drying of Yeasts-Factors Affecting Inactivation During Drying

Basit Öğe Kaydı
dc.authorid0000-0001-9977-859X
dc.authorid0000-0002-6756-9141
dc.authorscopusid16028420400
dc.authorscopusid53881795900
dc.authorscopusid53881003700
dc.authorscopusid20336671700
dc.authorscopusid8570695500
dc.authorscopusid55475485200
dc.authorwosidaktas, turkan/ABA-3348-2020
dc.contributor.authorFujii, Sachie
dc.contributor.authorSakamoto, Yuichi
dc.contributor.authorAso, Tamami
dc.contributor.authorAktaş, Türkan
dc.contributor.authorYoshimoto, Noriko
dc.contributor.authorYamamoto, Shuichi
dc.date.accessioned2022-05-11T14:45:18Z
dc.date.available2022-05-11T14:45:18Z
dc.date.issued2011
dc.departmentFakülteler, Ziraat Fakültesi, Tarım Makinaları Bölümü
dc.description17th International Drying Symposium (IDS) -- OCT 03-06, 2010 -- Magdeburg, GERMANY
dc.description.abstractThe inactivation behavior of baker's yeasts during low-temperature hot air drying and freeze drying was investigated. The activity was determined by measuring the fermentative abilities. Inactivation was observed during the falling drying rate period even at low temperature (30 degrees C). As their fermentation activities in suspensions at 30 degrees C are maintained up to a few hours, this decrease was found to be due to dehydration inactivation. Similar dehydration inactivation was also observed during freeze drying. The dehydration inactivation became more significant when the drying rate was increased. The stability of dried yeasts increased with decreasing water content. The addition of sorbitol before drying further improved the stability of dried yeasts.
dc.identifier.doi10.1080/07373937.2011.602200
dc.identifier.endpage1985
dc.identifier.issn0737-3937
dc.identifier.issn1532-2300
dc.identifier.issue16en_US
dc.identifier.scopus2-s2.0-80054009312
dc.identifier.scopusqualityQ1
dc.identifier.startpage1981
dc.identifier.urihttps://doi.org/10.1080/07373937.2011.602200
dc.identifier.urihttps://hdl.handle.net/20.500.11776/10003
dc.identifier.volume29
dc.identifier.wosWOS:000299267900015
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorAktaş, Türkan
dc.language.isoen
dc.publisherTaylor & Francis Inc
dc.relation.ispartofDrying Technology
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectDehydration inactivation
dc.subjectThermal inactivation
dc.subjectThermal stability
dc.subjectYeast
dc.subjectSaccharomyces-Cerevisiae
dc.subjectSurvival
dc.subjectDehydration
dc.subjectMaltodextrin
dc.subjectOptimization
dc.subjectViability
dc.titleDrying of Yeasts-Factors Affecting Inactivation During Drying
dc.typeConference Object

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim Yok
İsim:
1003.pdf
Boyut:
377.72 KB
Biçim:
Adobe Portable Document Format
Açıklama:
Tam Metin / Full Text
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu
Ziraat Fakültesi Koleksiyonu