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 language||English (US)|
|State||Published - Dec 1 1984|
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