A Study of the Microbiology of Selected Dehydrated Food Products

摘要

The effect of freeze-drying on the viability of six species of bacteria on seven kinds of food is presented. Freeze-drying influences are presented and discussed in relation to the effects of freezing, drying and storage conditions. The influence of food type and physiological age of bacteria is shown to influence both immediate losses in viability as well as the rate at which such losses occur during storage. The rate of decline in bacterial viability during storage is discussed as a function of the degree of metabolic injury sustained by the bacteria during the freeze-drying process. (Author)