DRYING HEAT SENSITIVE PRODUCTS.

Ram L. Upadhyaya, Arun Kilara

Research output: Contribution to conferencePaperpeer-review

3 Scopus citations

Abstract

The drying of heat sensitive products such as enzymes, flavors, proteinaceous material is an important down-stream processing operation that has gained renewed interest with the advent of biotechnology. Proper drying becomes critical for biologically active macromolecules such as hormones, vitamins and enzymes. Critical control of the drying operation handling thermolabile compounds is reviewed with emphasis on products used in food manufacture.

Original languageEnglish (US)
Pages316-321, pn
StatePublished - Dec 1 1984

All Science Journal Classification (ASJC) codes

  • Engineering(all)

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