单滴干燥与逐步变化的温度-时间轨迹:对热敏成分的影响
N M Eijkelboom1, K Gawronska1, J M Vollenbroek2
1Laboratory of Food Process Engineering, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands.
Food research international (Ottawa, Ont.)
|March 22, 2024
概括
研究单滴干燥揭示了喷雾干燥优化的关键因素. 在锁定点之前,酶失活是最小的,但在锁定点之后,随着温度的上升,酶失活显著增加.
科学领域:
- 化学工程是化学工程的重要组成部分.
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
背景情况:
- 工业喷雾干燥优化依赖于经验方法,机械理解有限.
- 研究单滴干燥为提高过程理解提供了一条途径.
研究的目的:
- 开发和使用一种新型的式单滴干燥平台.
- 模拟不断变化的输入和输出空气条件,代表工业喷雾干燥机.
- 为了研究温度-时间轨迹对干燥过程中的酶失活的影响.
主要方法:
- 设计了一个新的静止式单滴干燥平台.
- 使用两个空气流来模拟喷雾干燥机的进出口空气条件.
- 温度测量验证了对干燥滴滴施加的热谱.
- 含有β-银酸酶 (一种酶) 和麦芽素的单滴在受控的温度-时间轨迹下干燥.
- 酶非活化被量化为热负荷的度量.
主要成果:
- 精确的温度测量证实了对单一滴滴施加特定温度配置文件的能力.
- "锁定点"被确定为滴滴干燥中的关键参数.
- 锁定点之前的空气温度对β-氨酸酶失活的影响很小.
- 在锁定点之后的空气温度升高导致了显著的酶失活.
- 一个结合干燥和无活化模型成功预测了β-氨酸酶的无活化.
结论:
- 开发的单滴干燥平台有效模拟了工业喷雾干燥条件.
- 锁定点是热应力和随后的酶失活的关键决定因素.
- 机械建模可以准确预测喷雾干燥过程中的酶稳定性,帮助过程优化.
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