Enzyme degradation during drying [of food materials]

During drying of food materials a multitude of chemical reactions and/or physical changes may occur. In this article attention is focused on one of these, namely, inactivation of enzymes during drying. The prediction of enzyme retention during drying is of interest to the pharmaceutical industry for the production of dry enzyme preparations and to the food processing industry in drying operations of food materials containing enzymes. In this article calculated enzyme retentions are presented for different drying histories and shapes of drying particles. In the numerical calculations it is assumed that enzyme degradation kinetics are first‐order reactions, of which reaction constants are known as a function of temperature and water concentration in the drying material. From the calculations, conclusions can be drawn about conditions favorable for high enzyme retentions, or for high enzyme degradations.