Drying of Carbohydrate and Protein Solutions
作者:
Shuichi Yamamoto,
Yuji Sano,
期刊:
Drying Technology
(Taylor Available online 1995)
卷期:
Volume 13,
issue 1-2
页码: 29-41
ISSN:0737-3937
年代: 1995
DOI:10.1080/07373939508916941
出版商: Taylor & Francis Group
关键词: drying curves;protein;carbohydrate;single droplet enzyme inactivation;aroma retention
数据来源: Taylor
摘要:
Drying behavior of a single suspended droplet of various protein and carbohydrate solutions was investigated experimentally. For small molecular weight carbohydrates such as sucrose and glucose, the constant-rate period was observed, which was followed by the falling rate period characterized as the “regular regime”. During the falling rate period. the drying rate was very low due to a sharp decrease of the water diffusion coefficient with decreasing water concentration No remarkable constant rate periods were observed for large-molecular carbohydrates and proteins. This is because the water diffusion coefficient is low even at high water concentrations. The drying curves or bovine serum albumin, skimmilk and model-food liquid solutions were found to be predicted by a computer simulation with the concentration dependent water diffusion coefficient of maltodextrin of dextrose equivalent =11. The experimental investigations on the ethanol and enzyme retention during drying indicated that the ethanol is lost during the costant-rate period and the enzyme inactivation occurs during the constant-rate period (regular regime).
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