Luyben K C, Liou J K, Bruin S
Department of Process Engineering, Agricultural University, Wageningen, The Netherlands.
Biotechnol Bioeng. 1982 Mar;24(3):533-52. doi: 10.1002/bit.260240303.
During drying of food materials a multitude of chemical reactions and/or physical changes may occur. In this article attention is focused on one of these, namely, inactivation of enzymes during drying. The prediction of enzyme retention during drying is of interest to the pharmaceutical industry for the production of dry enzyme preparations and to the food processing industry in drying operations of food materials containing enzymes. In this article calculated enzyme retentions are presented for different drying histories and shapes of drying particles. In the numerical calculations it is assumed that enzyme degradation kinetics are first-order reactions, of which reaction constants are known as a function of temperature and water concentration in the drying material. From the calculations, conclusions can be drawn about conditions favorable for high enzyme retentions, or for high enzyme degradations.
在食品原料干燥过程中，可能会发生大量的化学反应和/或物理变化。本文重点关注其中之一，即在干燥过程中酶的失活。对于制药行业生产干酶制剂以及食品加工行业对含酶食品原料进行干燥操作而言，预测干燥过程中酶的保留情况具有重要意义。本文给出了不同干燥历程和干燥颗粒形状下计算得出的酶保留率。在数值计算中，假定酶降解动力学为一级反应，其中反应常数是干燥物料中温度和水分浓度的函数。通过这些计算，可以得出有利于高酶保留率或高酶降解率的条件。
