Drying of Carbohydrate and Protein Solutions
Drying of Carbohydrate and Protein Solutions
复制标题
碳水化合物和蛋白质溶液的干燥
DOI：
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发表时间：
1994
期刊：
影响因子：
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通讯作者：
Y. Sano
中科院分区：
文献类型：
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作者：
Shuichi Yamamoto;Y. Sano
摘要对不同蛋白质和碳水化合物溶液的单液滴悬浮干燥行为进行了实验研究。对于小分子量的碳水化合物，如蔗糖和葡萄糖，观察到恒定速率期，随后是下降速率期，其特征在于“规则制度”。在利率下降期间。干燥速率非常低，这是由于随着水浓度的降低，水扩散系数急剧降低。对于大分子碳水化合物和蛋白质，没有观察到显著的恒定速率期。这是因为即使在高水浓度下，水扩散系数也很低。干燥曲线或牛血清白蛋白，脱脂牛奶和模型食品液体溶液被发现预测的计算机模拟与浓度相关的水扩散系数的麦芽糊精的葡萄糖当量=11。对乙醇和酶在干燥过程中保留率的实验研究表明，乙醇的存在有利于酶的保留。
ABSTRACT 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 ethano...