The influence of control parameters of extraction and concentration over oxidation and degradation of amino acids

The detailed thermal decomposition characteristics of several amino acids in different fase state — dry and moist crystals (Trp, Arg HCl, Lys HCl), water solutions (Trp) are determined. It is found that thermodecomposition of Trp in water solutions is inhibited by Na2S2O3 and oxyethylidendiphosphonic acid. The method of finding optimal control parameters (temperatur of moist crystals, heating surfaces, drying agent) during amino acid drying on the bases of their thermodecomposition kinetics is given. The received results can be used for technolodical optimization of different stages of amino acid extraction and concentration processes.