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Artículo

Brewers spent grain drying: Drying kinetics, moisture sorption isotherms, bioactive compounds stability and Bacillus cereus lethality during thermal treatment.

Santos, Maria VictoriaIcon ; Ranalli, NataliaIcon ; Orjuela Palacio, Juliana MarcelaIcon ; Zaritzky, Noemi ElisabetIcon
Fecha de publicación: 03/2024
Editorial: Elsevier
Revista: Journal of Food Engineering
ISSN: 0260-8774
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Otras Ingeniería Química

Resumen

The most abundant by-product of the brewing industry is beer bagasse (BSG); its high moisture content requires a rapid drying process to stabilize the product. The objective of this work was to carry out the analysis and mathematical modeling of the drying process of thin layer bagasse at temperatures above 60 °C in order to establish adequate processing conditions that assure its safe use and storage as a functional ingredient. The moisture sorption isotherms of BSG were determined at 10, 20 and 40 °C. Considering the most unfavorable condition tested (40 °C), the maximum residual moisture content that avoids the growth of Bacillus cereus was 15% dry basis, that corresponds to aw = 0.93. The drying curves of thin layers of BSG were obtained experimentally and mathematically modeled using Fick´s law; lethality to achieve at least a 2-log reduction in Bacillus cereus population was assessed in terms of thermal inactivation kinetic parameters. Drying conditions at temperatures above 75 °C with air velocity of 3.2 m/s, increased total phenol content levels enhancing antioxidant activity.
Palabras clave: ANTIOXIDANTS , DEHYDRATION , FOOD BYPRODUCTS , MICROBIAL LETHALITY , THERMAL DEATH TIME , WATER ACTIVITY
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info:eu-repo/semantics/restrictedAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/234681
URL: https://linkinghub.elsevier.com/retrieve/pii/S0260877423003941
DOI: http://dx.doi.org/10.1016/j.jfoodeng.2023.111796
Colecciones
Articulos(CIDCA)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Articulos(IPATEC)
Articulos de INSTITUTO ANDINO PATAGONICO DE TECNOLOGIAS BIOLOGICAS Y GEOAMBIENTALES
Citación
Santos, Maria Victoria; Ranalli, Natalia; Orjuela Palacio, Juliana Marcela; Zaritzky, Noemi Elisabet; Brewers spent grain drying: Drying kinetics, moisture sorption isotherms, bioactive compounds stability and Bacillus cereus lethality during thermal treatment.; Elsevier; Journal of Food Engineering; 364; 3-2024; 1-8
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