Dear All .
I am going to develop my project on spray drying of a probiotic containing fruit juice. To increase objectives of my project, I want to add a process on my fruit powder (either before fermentation or after fermentation) prior to spray drying and evaluate its effect on the following spray drying process. I was wondering if you can kindly give me your suggestions on what kind of processes you suggest me to do on my fruit powder before/after fermentation prior to spray drying it? Thank you very much in advance for your suggestions.
Please the paper below carefullyhttp://www.scielo.br/pdf/cta/v29n2/08.pdf
In my opinion, fermentation of fruit juice in general is not a complicated process and you can therefore easily control it. In addition, you need to make sure that you know the objectives of the fermentation.
I am wondering whether you need high survival rate of probiotics after drying because most probiotics are thermal sensitive and can be easily killed by high temperature during the drying. You can use encapsulation technique to protect the bacteria though.
Can you add probiotics to your product after spray-drying? By doing so, you can easily control the amount of viable cells in the final products.
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