Abstract
Available lysine levels were measured as a function of process temperature, time, product moisture content, pH, protein level, carbohydrate type and level. The results are reported in terms of activation energy (ca 34000 cal/mole) and reference reaction rate oat 100 degree C (ca 0. 24 mg/g sample/minute) for an initial zero order loss, and equations which represent the data in latter stages of the loss curve.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 989-992 |
| Number of pages | 4 |
| Journal | Transactions of the American Society of Agricultural Engineers |
| Volume | 19 |
| Issue number | 5 |
| State | Published - Jan 1 1976 |