| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540876 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠We investigate enzyme inactivation across a broad temperature-moisture content range. ⺠The inactivation is described with a two-step inactivation mechanism model. ⺠This model can accurately describe the experimental results. ⺠The model can also describe the transition of the determining step on inactivation. ⺠This approach is a solid basis in the investigation and optimisation of drying of enzymes.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
J. Perdana, M.B. Fox, M.A.I. Schutyser, R.M. Boom,