Investigating the spray drying damage mechanism of baijiu yeast with combined drying process and equipment-Reference-Cited by-同舟云学术

Investigating the spray drying damage mechanism of baijiu yeast with combined drying process and equipment

Published:2024-06-01 Issue:6 Volume:20 Page:389-403
ISSN:1556-3758
Container-title:International Journal of Food Engineering
language:en
Short-container-title:

Author:

Xiong Fengkui¹²,Li Jingyu²,Yuan Yuejin¹,Xu Yingying¹,Hu Guangzhong²

Affiliation:

1. College of Mechanical & Electrical Engineering , 74618 Shaanxi University of Science & Technology , Xi’an 710021 , P. R. China

2. College of Mechanical Engineering, Library , Sichuan University of Science & Engineering , Yi’bin 643000 , P. R. China

Abstract

Abstract Traditional drying processes used to dry high-quality baijiu yeast-Sporidiobolus johnsonii A do not offer advantages such as high efficiency, high survival rate, and low energy consumption. Therefore, we investigated the damage inactivation mechanism of S. johnsonii A for the spray drying process. Subsequently, the combined drying process and equipment for spray + vacuum-microwave-vibration were designed. The results reveal selective permeability damage and collapse owing to gel and anti-hexagonal phase transitions of the cell membrane, resulting in S. johnsonii A inactivation and massive inactivation at 52 °C with a water content of 0.21 and at 71 °C with a water content of 0.07, respectively. The combined drying process developed in this study successfully dried S. johnsonii A with high efficiency (1.1 h) and excellent quality (85.4 ± 2 %).

Funder

The key R&D Program Project of Shaanxi Provincial

the Scientific research plan project of youth innovation team of Shaanxi Provincial Department of Education

the Key Project of International Science and Technology Cooperation Program for Shaanxi Province

The National Natural Science Foundation of China

Publisher

Walter de Gruyter GmbH

Link

https://www.degruyter.com/document/doi/10.1515/ijfe-2023-0301/pdf

Reference24 articles.

1. Liu, Z, Xu, L, Wang, J, Duan, C, Sun, Y, Kong, Q, et al.. Research progress of protein haze in white wines. Food Sci Hum Wellness 2023;12:1427–38. https://doi.org/10.1016/j.fshw.2023.02.004.

2. Wang, Y, Huang, XY, Aheto, J, Ren, Y, Zhang, X, Wang, L. Novel colorimetric sensor array for Chinese rice wine evaluation based on color reactions of flavor compounds. J Food Process Eng 2021;44:13889. https://doi.org/10.1111/jfpe.13889.

3. Cheng, W, Chen, XF, Zhou, D, Xiong, FK. Applications and prospects of the automation of compound flavor baijiu production by solid-state fermentation. Int J Food Eng 2022;18:737–49. https://doi.org/10.1515/ijfe-2022-0200.

4. Cheng, SS, Su, WT, Yuan, L, Tan, MQ. Recent developments of drying techniques for aquatic products: with emphasis on drying process monitoring with innovative methods. Dry Technol 2021;39:1577–94. https://doi.org/10.1080/07373937.2021.1895205.

5. Nikola, D, Andja, R, Blazenka, P, Goran, A. Development and progeny performance of Tribolium castaneum (Herbst) in brewer’s yeast and wheat (patent) flour at different population densities. J Stored Prod Res 2021;94:101886. https://doi.org/10.1016/j.jspr.2021.101886.