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EFFECT OF FLUIDIZED BED DRYING ON PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF MEXICAN FRESH CHEESE

dc.contributor.authorDominguez Nino, Alfredo
dc.contributor.authorCantu Lozano, Denis
dc.contributor.authorAndrade Gonzalez, Isaac
dc.contributor.authorLuna Solano, Guadalupe
dc.contributor.authorBuendia Gonzalez, Alejandra Nallely
dc.date.accessioned2022-07-03T00:03:09Z
dc.date.available2022-07-03T00:03:09Z
dc.date.issued2016-07-19
dc.identifier.issn1665-2738
dc.identifier.urihttp://repositorios.orizaba.tecnm.mx:8080/xmlui/handle/123456789/639
dc.description.abstractThe main purpose of this study was to evaluate the effect of fluidized bed drying on physicochemical and microbiological properties of Mexican fresh cheese. A 23+2(3)+1 rotatable central composite design was used to establish the fluidized bed drying conditions. The factors were drying time 60, 90 and 120 min, drying air temperature 50, 60 and 70 °C, and particle size 0.5, 2 and 3.5 cm. The analysis of variance indicated that time and drying temperature affected significantly (p≤0.10) on response variables of dried cheese. According to results the lowest values at the end of the process of moisture content, water activity, color difference, NaCl, fat, energy consumption and production cost were: 0.31%, 0.22, 6.63, 1.50%, 38.07%, 0.5293 kW and 72.11 $·Kg-1 respectively. The highest values for viability, protein content and production were: 6.66 log UFC·g-1 of lactobacillus, 39.45% and 0.0556 Kg·h-1 respectively.es
dc.language.isoenes
dc.publisherRMIQes
dc.subjectFresh cheesees
dc.subjectViabilityes
dc.subjectProtein contentes
dc.subjectcostes
dc.subjectFluidized bed dryinges
dc.titleEFFECT OF FLUIDIZED BED DRYING ON PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF MEXICAN FRESH CHEESEes
dc.typeArticlees


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