Optimizing Drying Conditions for the Microwave Vacuum Drying of Enzymes |
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| Authors: | Sérgio S de Jesus Rubens Maciel Filho |
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| Affiliation: | 1. Department of Chemical Process , Laboratory of Optimization, Design and Advanced Control, School of Chemical Engineering, University of Campinas – Unicamp, Cidade Universitária Zeferino Vaz , Campinas, Brazil ssjesus@gmail.com;3. Department of Chemical Process , Laboratory of Optimization, Design and Advanced Control, School of Chemical Engineering, University of Campinas – Unicamp, Cidade Universitária Zeferino Vaz , Campinas, Brazil |
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| Abstract: | The aim of this study was the methodological use of experimental planning for the optimization of microwave vacuum drying of enzymes using α-amylase as a model. A factorial in star designwas used to optimize the microwave vacuum–drying process, and the variables were power output and vacuum pressure. The material dehydrated by this technique was analyzed with regard to its enzymatic activity, water activity, and moisture content. Response surface methodology was used to estimate the main effects of vacuum pressure and power on the enzymatic and water activities. The experimental in star design revealed that microwave vacuum drying is influenced mainly by power. The dehydrated product showed high enzymatic activity and low water activity. |
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| Keywords: | Drying kinetics Enzyme Experimental design Microwave vacuum drying Moisture sorption isotherms |
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