DRYING HEAT SENSITIVE PRODUCTS.

Ram L. Upadhyaya, Arun Kilara

Research output: Contribution to conferencePaper

3 Citations (Scopus)

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

Fingerprint

Drying
Enzymes
Flavors
Vitamins
Hormones
Biotechnology
Macromolecules
Processing
Hot Temperature

All Science Journal Classification (ASJC) codes

  • Engineering(all)

Cite this

Upadhyaya, R. L., & Kilara, A. (1984). DRYING HEAT SENSITIVE PRODUCTS.. 316-321, pn.
Upadhyaya, Ram L. ; Kilara, Arun. / DRYING HEAT SENSITIVE PRODUCTS.
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Upadhyaya, RL & Kilara, A 1984, 'DRYING HEAT SENSITIVE PRODUCTS.', pp. 316-321, pn.

DRYING HEAT SENSITIVE PRODUCTS. / Upadhyaya, Ram L.; Kilara, Arun.

1984. 316-321, pn.

Research output: Contribution to conferencePaper

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AU - Kilara, Arun

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Y1 - 1984/12/1

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AB - 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.

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Upadhyaya RL, Kilara A. DRYING HEAT SENSITIVE PRODUCTS.. 1984.