Optimizing Drying Conditions for the Microwave Vacuum Drying of Enzymes

被引：25

作者：

de Jesus, Sergio S. ^{[1
]}

Maciel Filho, Rubens ^{[1
]}

机构：

[1] Univ Campinas Unicamp, Lab Optimizat Design & Adv Control, Dept Chem Proc, Sch Chem Engn, Campinas, SP, Brazil

来源：

DRYING TECHNOLOGY | 2011年 / 29卷 / 15期

基金：

巴西圣保罗研究基金会;

关键词：

Drying kinetics; Enzyme; Experimental design; Microwave vacuum drying; Moisture sorption isotherms; ASSISTED OSMOTIC DEHYDRATION; ALPHA-AMYLASE; KINETICS; OPTIMIZATION; ULTRASOUND; RETENTION; FRUITS; MODEL; TIME;

D O I：

10.1080/07373937.2011.605977

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The aim of this study was the methodological use of experimental planning for the optimization of microwave vacuum drying of enzymes using alpha-amylase as a model. A factorial in star design-was used to optimize the microwave vacuum-drying process, and the variables were power output and vacuum pressure. The material dehydrated by this technique was analyzed with regard to its enzymatic activity, water activity, and moisture content. Response surface methodology was used to estimate the main effects of vacuum pressure and power on the enzymatic and water activities. The experimental in star design revealed that microwave vacuum drying is influenced mainly by power. The dehydrated product showed high enzymatic activity and low water activity.

引用

页码：1828 / 1835

页数：8

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