Microbiological Research on Freeze-Dried Fruit and Berry Puree and Pulp,
ARMY FOREIGN SCIENCE AND TECHNOLOGY CENTER CHARLOTTESVILLE VA
Pagination or Media Count:
Specific conditions of manufacturing products by freeze-drying do not prevent the latter from containing a variety of microflora. Reduction of bacteria count during drying varies, according to the data of other research from 10-94, and according to ours from 8-62. The most significant decrease in the number of microorganisms is in the first phase, cooling the product to -30 to -50C. The second phase, sublimation in a vacuum, concludes with heating the product to a temperature of 50-55C, and has a less destructive effect on microorganisms. Mainly those of vegetative form are destroyed. The spores of bacteria are very resistant to freeze-drying. Mold fungi and yeast are more resistant than many non-sporulating bacteria.
- Food, Food Service and Nutrition