Drying heat sensitive products.

R. L. Upadhyaya; A. Kilara

Drying heat sensitive products.

R. L. Upadhyaya, A. Kilara

Food Science

Research output: Contribution to journal › Article › peer-review

3 Scopus citations

Abstract

The drying of heat sensitive products such as enzymes, flavours, 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. (A)

Original language	English (US)
Journal	IN: PROC. FOURTH INT. DRYING SYMP., (KYOTO, JAPAN: JUL. 9-12, 1984)
Volume	1 , R. Toei; A.S. Mujumdar (eds.), Tokyo, Japan Japan Soc. Chem. Engrs., 1984, Session D, Paper D7, p.
State	Published - 1984

All Science Journal Classification (ASJC) codes

General Engineering

Cite this

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title = "Drying heat sensitive products.",

abstract = "The drying of heat sensitive products such as enzymes, flavours, 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. (A)",

author = "Upadhyaya, {R. L.} and A. Kilara",

year = "1984",

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AU - Upadhyaya, R. L.

AU - Kilara, A.

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N2 - The drying of heat sensitive products such as enzymes, flavours, 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. (A)

AB - The drying of heat sensitive products such as enzymes, flavours, 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. (A)

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AN - SCOPUS:0021177106

VL - 1 , R. Toei; A.S. Mujumdar (eds.), Tokyo, Japan Japan Soc. Chem. Engrs., 1984, Session D, Paper D7, p.

JO - IN: PROC. FOURTH INT. DRYING SYMP., (KYOTO, JAPAN: JUL. 9-12, 1984)

JF - IN: PROC. FOURTH INT. DRYING SYMP., (KYOTO, JAPAN: JUL. 9-12, 1984)

ER -

Drying heat sensitive products.

Abstract

All Science Journal Classification (ASJC) codes

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