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Related Concept Videos

Drying Shrinkage01:21

Drying Shrinkage

When hardened concrete is exposed to air with a relative humidity of less than 100 percent, it begins to lose the free water within its capillaries. As this water evaporates, the water initially adsorbed onto the calcium silicate hydrates migrates towards these now empty spaces and eventually evaporates as well. Over time, as more water leaves, the volume of the concrete decreases, a phenomenon known as drying shrinkage.
A portion of this drying shrinkage can be reversed; if the concrete is...
Biodeterioration01:28

Biodeterioration

Biodeterioration refers to the unwanted alteration of materials caused by microorganisms—especially fungi—which damage both organic substrates (paper, wood, textiles) and inorganic ones (stone, plaster, glass). Unlike abiotic decay, biodeterioration results from biological activity that produces physical disruption and chemical degradation.Physical deterioration occurs as fungal hyphae penetrate pores, cracks, and surface irregularities. Hyphal turgor pressure, thigmotropic growth along...
Acid-Catalyzed Dehydration of Alcohols to Alkenes02:35

Acid-Catalyzed Dehydration of Alcohols to Alkenes

In a dehydration reaction, a hydroxyl group in an alcohol is eliminated along with the hydrogen from an adjacent carbon. Here, the products are an alkene and a molecule of water. Dehydration of alcohols is generally achieved by heating in the presence of an acid catalyst. While the dehydration of primary alcohols requires high temperatures and acid concentrations, secondary and tertiary alcohols can lose a water molecule under relatively mild conditions.
Hydrolysis01:15

Hydrolysis

Overview
Hydrolysis is a chemical reaction in which the addition of water breaks down a polymer into its simpler monomer units. For example, peptides break into amino acids, carbohydrates into simple sugars, and DNA into nucleotides. Enzymes often facilitate these processes.
Hydrolysis Reverses Dehydration Synthesis
Complex carbohydrates can be broken down by breaking the bonds between individual sugar units. The reaction breaks a glycosidic bond as water is added to the compound. The...
Dehydration of Aldols to Enals: Base-Catalyzed Aldol Condensation01:14

Dehydration of Aldols to Enals: Base-Catalyzed Aldol Condensation

This lesson delves into the aldol condensation catalyzed by bases, where aldols undergo dehydration to enals. As shown in Figure 1, the β-hydroxy aldehyde formed in a base-catalyzed aldol addition reaction dehydrates on heating to yield an unsaturated carbonyl product, which is commonly referred to as an enal.
Dehydration of Aldols to Enones: Acid-Catalyzed Aldol Condensation00:43

Dehydration of Aldols to Enones: Acid-Catalyzed Aldol Condensation

As shown in Figure 1, under acidic conditions, the β-hydroxy ketone undergoes dehydration via an E1 elimination reaction to form an enone.

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Related Experiment Video

Updated: Jul 4, 2026

Methods for the Self-integration of Megamolecular Biopolymers on the Drying Air-LC Interface
07:06

Methods for the Self-integration of Megamolecular Biopolymers on the Drying Air-LC Interface

Published on: April 7, 2017

Enzyme degradation during drying.

K C Luyben1, J K Liou, S Bruin

  • 1Department of Process Engineering, Agricultural University, Wageningen, The Netherlands.

Biotechnology and Bioengineering
|March 1, 1982
PubMed
Summary
This summary is machine-generated.

Enzyme inactivation during food drying is predicted using first-order kinetics. Calculations show how drying history and particle shape affect enzyme retention, crucial for food and pharmaceutical industries.

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The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying
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The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying

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Last Updated: Jul 4, 2026

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Published on: April 7, 2017

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The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying
09:07

The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying

Published on: March 14, 2018

Area of Science:

  • Food Science
  • Chemical Engineering
  • Biochemistry

Background:

  • Drying food materials involves complex chemical and physical changes.
  • Enzyme inactivation is a significant concern during drying processes.
  • Understanding enzyme behavior is vital for both food processing and pharmaceutical applications.

Purpose of the Study:

  • To predict enzyme retention during drying operations.
  • To analyze the impact of drying history and particle shape on enzyme stability.
  • To provide insights for optimizing drying conditions for enzyme preservation or degradation.

Main Methods:

  • Numerical calculations based on first-order reaction kinetics for enzyme degradation.
  • Modeling enzyme inactivation as a function of temperature and water concentration.
  • Simulating various drying histories and particle geometries.

Main Results:

  • Calculated enzyme retentions vary significantly with different drying histories.
  • Particle shape influences the rate and extent of enzyme inactivation.
  • Temperature and water concentration are key factors affecting enzyme degradation rates.

Conclusions:

  • Conditions favoring high enzyme retention can be identified through predictive modeling.
  • Optimizing drying parameters can control enzyme activity in final products.
  • The study provides a framework for managing enzyme stability during industrial drying.