Drying Kinetics Model of Fermented Soybean Meal Using Hot Air-Drying
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Published:
Dec 25, 2019
Keywords:
Drying Kinetics Soybean Meal Hot Air-Drying Enterococcus faecium Probiotic
Main Article Content
Abstract
The aim of this research was to model the hot air-drying (HAD) of fermented
soybean meal (FSBM) containing probiotic Enterococcus faecium. The HAD was
performed to reduce the moisture content of the FSBM. The effects of drying temperature
on cell viability and moisture content were investigated. Moisture content decreased
rapidly with increasing drying temperature. This probiotic strain’s cell viability slightly
decreased at drying temperatures lower than 50°C and was greatly decreased at 55°C.
Four mathematical models were applied to describe its drying kinetics, revealing that
the Page model was the best fit for characterizing the drying kinetics during drying of
FSBM, with a coefficient of determination (R2) of 0.9996. Moreover, the Page model
provided the lowest root mean square error (RSME) and chi-square (X2) and the highest
modeling efficiency.
Article Details
How to Cite
[1]
S. Faksakul, T. Lomthong, J. Teeka, A. Boonpan, and A. Areesirisuk, “Drying Kinetics Model of Fermented Soybean Meal Using Hot Air-Drying”, RMUTP RESEARCH JOURNAL, vol. 13, no. 2, pp. 66–78, Dec. 2019.
Section
บทความวิจัย (Research Articles)
ลิขสิทธ์ ของมหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร
References
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[2] M. A. Yusuf and T. A. T. A. Hamid, “Optimization of temperature and pH for the growth and bacteriocin production of Enterococcus faecium B3L3,” IOSR Journal of Pharmacy, vol. 2, pp. 49-59, Nov. 2012.
[3] M. Kechagia et al., “Health benefits of probiotics: A review,” International Scholarly Research Notices: Nutrition., vol. 2013, pp. 1-7, 2013.
[4] S. Pieniz, R. Andreazza, T. Anghinoni, F. Camargo, and A. Brandelli, “Probiotic potential, antimicrobial and antioxidant activities of Enterococcus durans strain LAB18s,” Food Control, vol. 37, pp. 251-256, Mar. 2014.
[5] N. Canibe and B. B. Jensen, “Fermented liquid feed-microbial and nutritional aspects and impact on enteric diseases in pigs,” Animal Feed Science Technology, vol. 173, pp. 17-40, Apr. 2012.
[6] W. H. Holzapfel, P. Haberer, R. Geisen, J. Björkroth, and U. Schillinger, “Taxonomy and important features of probiotic microorganisms in food and nutrition,” The American Journal of Clinical Nutrition, vol. 73, p. 365-373, Feb. 2001.
[7] S. Ranotkar et al., “Vancomycin-resistant enterococci: Troublemaker of the 21st century,” Journal of Global Antimicrobial Resistance, vol. 2, pp. 205-212, Dec. 2014.
[8] K. A. Abdel-Moein, M. D. El-Hariri, M. O. Wasfy, and A. Samir, “Occurrence of ampicillin-resistant Enterococcus faecium carrying esp gene in pet animals: An upcoming threat for pet lovers,” Journal of Global Antimicrobial Resistance, vol. 9, pp. 115-117, Jun. 2017.
[9] L. Martin et al., “Influence of age and Enterococcus faecium NCIMB 10415 on development of small intestinal digestive physiology in piglets,” Animal Feed Science and Technology, vol. 175, pp. 65-75, Jul. 2012.
[10] E. Hanczakowska, M. Świątkiewicz, M. Natonek-Wiśniewska, and K. Okoń, “Medium chain fatty acids (MCFA) and/or probiotic Enterococcus faecium as a feed supplement for piglets,” Livestock Science, vol. 192, pp. 1-7, Oct. 2016.
[11] Y. Bouton, S. Buchin, G. Duboz, S. Pochet, and E. Beuvier, “Effect of mesophilic lactobacilli and enterococci adjunct cultures on the final characteristics of a microfiltered milk Swiss-type cheese,” Food Microbiology, vol. 26, pp. 183-191, Apr. 2009.
[12] J. Barbosa, S. Borges, and P. Teixeira, “Selection of potential probiotic Enterococcus faecium isolated from Portuguese fermented food,” International Journal of Food Microbiology, vol. 191, pp. 144-148, Nov. 2014.
[13] M. Levkut et al., “Leukocytic responses and intestinal mucin dynamics of broilers protected with Enterococcus faecium EF55 and challenged with Salmonella enteritidis,” Research in Veterinary Science, vol. 93, pp. 195-201, Aug. 2012.
[14] A. Rodríguez de Olmos, M. A. Correa Deza, and M. S. Garro, “Selected lactobacilli and bifidobacteria development in solid state fermentation using soybean paste,” Revista Argentina de Microbiología, vol. 49, pp. 62-69, Jan. 2017.
[15] K. R. Sugumaran and V. Ponnusami, “Conventional optimization of aqueous extraction of pullulan in solid-state fermentation of cassava bagasse and Asian palm kernel,” Biocatalysis and Agricultural Biotechnology, vol. 10, pp. 204-208, Apr. 2017.
[16] M. Zhou, Q. Chen, J. Bi, Y. Wang, and X. Wu, “Degradation kinetics of cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside during hot air and vacuum drying in mulberry ( Morus alba L.) fruit: A comparative study based on solid food system,” Food Chem., vol. 229, pp. 574–579, Aug. 2017.
[17] S. Zhang, Y. Shi, S. Zhang, W. Shang, X. Gao, and H. Wang, “Whole soybean as probiotic lactic acid bacteria carrier food in solid-state fermentation,” Food Control, vol. 41, pp. 1-6, Jul. 2014.
[18] L. Yuan et al., “Fermented soybean meal improves the growth performance, nutrient digestibility, and microbial flora in piglets,” Animal Nutrition, vol. 3, pp. 19-24, Mar. 2017.
[19] Food and Agriculture Organization/World Health Organization., “Food and Agriculture Organization/World Health Organization Guidelines for the Evaluation of Probiotics in Food: Report of a joint FAO/WHO Working Group on Drafting Guidelines for the Evaluation of Probiotics in Food,” London Ontario, Canada, 2002.
[20] R. E. M. Verdurmen et al., “Modelling spray drying processes for dairy products,” Dairy Science & Technology, vol. 82, pp. 453-463, Jul. 2002.
[21] V. P. Oikonomopoulou, M. K. Krokida, and V. T. Karathanos, “The influence of freeze drying conditions on microstructural changes of food products,” Procedia Food Science, vol. 1, pp. 647-654, Jan. 2011.
[22] M. Cassanelli, I. Norton, and T. Mills, “Role of gellan gum microstructure in freeze drying and rehydration mechanisms,” Food Hydrocolloid, vol. 75, pp. 51-61, Feb. 2018.
[23] A. A. Gowen, N. Abu-Ghannam, J. Frias, and J. Oliveira, “Modeling dehydration and rehydration of cooked soybeans subjected to combined microwave-hot-air drying,” Innovative Food Science and Emerging Technologies, vol. 9, pp. 129-137, Jan. 2008.
[24] D. I. Onwude, N. Hashim, and G. Chen, ‘Recent advances of novel thermal combined hot air drying of agricultural crops,” Trends in Food Science and Technology, vol. 57, pp. 132-145, Nov. 2016.
[25] S. Faksakul, A. Boonpan, J. Teeka, and A. Areesirisuk, “In vitro probiotic properties of screened lactic acid bacteria from chicken gastrointestinal tract,” in Proceeding of 8th Science Research Conference, Payao University, Payao, Thailand, 2016, pp. 15–21.
[26] İ. Doymaz and M. Pala, “The effects of dipping pretreatments on air-drying rates of the seedless grapes,” Journal of Food Engineering, vol. 52, pp. 413-417, May. 2002.
[27] J. Bi et al., “Effects of pretreatments on explosion puffing drying kinetics of apple chips,” LWT - Food Science and Technology, vol. 60, pp. 1136-1142, Mar. 2015.
[28] A. Borah, K. Hazarika, and S. M. Khayer, “Drying kinetics of whole and sliced turmeric rhizomes (Curcuma longa L.) in a solar conduction dryer,” Information Processing in Agriculture, vol. 2, pp. 85-92, Sep. 2015.
[29] A. Rodríguez de Olmos, M. A. Correa Deza, and M. S. Garro, “Selected lactobacilli and bifidobacteria development in solid state fermentation using soybean paste,” Revista Argentina de Microbiología, vol. 49, pp. 62-69, Jan. 2017.
[30] Ahn, D. Y. Kil,1 C. Kong, and B. G. Kim, “Comparison of oven-drying methods for determination of moisture content in feed ingredients,” Asian-Australasian Journal of Animal Sciences, vol. 2014, pp. 1615-1622. Nov. 2014.
[31] S. K. Chin, E. S. Siew, and W. L. Soon, “Drying characteristics and quality evaluation of kiwi slices under hot air natural convective drying method,” International Food Research Journal, vol. 22, pp. 2188-2195, May. 2015.
[32] A. Jamali, M. Kouhila, L. A. Mohamed, A. Idlimam, and A. Lamharrar, “Moisture adsorption–desorption isotherms of Citrus reticulata leaves at three temperatures,” Journal of Food Engineering, vol. 77, pp. 71-78, Nov. 2006.
[33] S. N. F. S. A. Rahman, R. Wahid, and N. A. Rahman, “Drying Kinetics of Nephelium lappaceum (Rambutan) in a Drying Oven,” Procedia - Social and Behavioral Sciences, vol. 195, pp. 2734-2741, Jul. 2015.
[34] H. H. Musa, S. L. Wu, C. H. Zhu, H. I. Seri, and G. Q. Zhu, “The potential benefits of probiotics in animal production and health,” Journal of Animal and Veterinary Advances, vol. 8, pp. 313-321, 2009.
[35] M. Wirunpan, W. Savedboworn, and P. Wanchaitanawong, “Survival and shelf life of Lactobacillus lactis 1464 in shrimp feed pellet after fluidized bed drying,” Agriculture and Natural Resources, vol. 50, pp. 1-7, Jan. 2016.
[36] E. Ananta, M. Volkert, and D. Knorr, “Cellular injuries and storage stability of spray-dried Lactobacillus rhamnosus GG,” International Dairy Journal, vol. 15, pp. 399-409, Apr. 2005.
[37] M. Danish, H. Jing, Z. Pin, L. Ziyang, and Q. Pansheng, “A new drying kinetic model for sewage sludge drying in presence of CaO and NaClO,” Apply Thermal Engineering, vol. 106, pp. 141-152, Aug. 2016.
[38] R. S. Ruiz, M. G. Vizcarra, and C. Martínez, “Hydration of grain kernels and its effect on drying,” LWT - Food Science and Technology, vol. 41, pp. 1310-1316, Sep. 2008.