Estudio del efecto de la temperatura de secado y el espesor de las muestra sobre la viabilidad de los microorganismos y las propiedades mecánicas de un snack de manzana (var. Granny Smith) con alto contenido en Lactobacillus salivarius spp. salivarius

摘要: In this study, vacuum impregnation and hot air drying have been employed for the obtaining of a probiotic food from apple (var. Granny Smith) commercial mandarin juice inoculated with Lactobacillus salivarius spp. salivarius. Different experiments were carried out to evaluate effect samples thickness (2.5 7 mm) temperature (30 45 oC). The aspect mechanical properties dried fruits, as well viability microorganism at different stages process evaluated. It is necessary indicate that changes got in preparation impregnating solution reverberated positively on final did not concern level microbial growth reached impregnated samples. fact being able control during its great variability implied that, sometimes, there was expected concentration. dry affected by their water content end process, turning be more fragile those minor major temperature. PALABRAS CLAVES: Helicobacter pilory, salivarius, impregnacion vacio, secado por aire caliente, textura.