Integration of glass transition in freeze-drying kinetic modelling to improve protein stability
| Autor: | N. Barbouche, C. Trelea, Michèle Marin, Fernanda Fonseca, Stéphanie Passot |
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| Přispěvatelé: | Génie et Microbiologie des Procédés Alimentaires (GMPA), Institut National de la Recherche Agronomique (INRA)-Institut National Agronomique Paris-Grignon (INA P-G) |
| Jazyk: | angličtina |
| Rok vydání: | 2006 |
| Předmět: |
Engineering
business.industry [SDV]Life Sciences [q-bio] Kinetic energy modelling Freeze-drying Protein stability Chemical engineering protein stability freeze-drying [SDV.IDA]Life Sciences [q-bio]/Food engineering glass transition [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering business Glass transition |
| Zdroj: | 13. World Congress of Food Science and Technology "Food is Life", IUFOST XIIIth Congress 13. World Congress of Food Science and Technology "Food is Life", IUFOST XIIIth Congress, Jul 2006, Nantes, France. ⟨10.1051/IUFoST:20060715⟩ |
| DOI: | 10.1051/IUFoST:20060715⟩ |
| Popis: | National audience; Our objective was to provide an interactive software tool for freeze-drying cycle optimization, taking into account a relevant quality criterion. To determine this quality criterion, the relevance of glass transition temperature for predicting stability of freeze-dried protein was investigated. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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