Engineering factors in single-cell protein production. II. Spray drying and cell viabilityContribution No. 1524 from the Department of Nutrition and Food Science, Massachusetts Institute of Technology, Cambridge, Massachusetts.
Labuza, Theodore P. ; Le Roux, J. P. ; Fan, T. S. ; Tannenbaum, S. R.
New York, NY [u.a.] : Wiley-Blackwell
Published 1970
New York, NY [u.a.] : Wiley-Blackwell
Published 1970
| ISSN: |
0006-3592
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|---|---|
| Keywords: |
Chemistry ; Biochemistry and Biotechnology
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| Source: |
Wiley InterScience Backfile Collection 1832-2000
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| Topics: |
Biology
Process Engineering, Biotechnology, Nutrition Technology
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| Notes: |
One important economical method for producing singlecell protein is to spray dry the cultured cells. This study presents some preliminary data on the effects of spray drying on cell viability. Under conditions similar to those for the production of spray-dried milk, 4-5 log cycles destruction occurred. The results indicate that, the activation energy for thermal destruction of yeast was reduced from the normal heat treatment value of 84 kcal/°K mole to about 38 kcal/°K mole.
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| Additional Material: |
1 Ill.
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| Type of Medium: |
Electronic Resource
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| URL: |