Drying of Enzymes

Analytical enzymes are invariably dried in small

quantities by freeze drying or by spray drying using

low temperatures. The spray drying of pancreatin, for

example, must not have inlet drying temperatures

above 958C [1]. The design of a proper drying process should guar-

antee a high level of active enzyme. Generally, enzyme

activity after drying is a function of the composition of

the initial liquid to be dehydrated, the process param-

eters, and the physicochemical characteristics of the

enzyme [2], so that drying of each enzyme product

should be considered on an individual basis.