A STUDY OF THE PRIMARY PHASE OF FOOD FREEZE-DRYING IN VACUO

被引：2
|
作者：
GIBERT, H
BOEHOCANSEY, O
机构：
[1] Inst du Genie Chimique, Lab de Genie, ALimentaire, Toulouse, Fr, Inst du Genie Chimique, Lab de Genie ALimentaire, Toulouse, Fr
来源：
DRYING TECHNOLOGY | 1985年 / 3卷 / 03期
关键词：
BIOLOGICAL MATERIALS - Drying - CHEMICAL OPERATIONS - Sublimation - DRYING - MASS TRANSFER;
D O I：
10.1080/07373938508916276
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
In the development of a novel freeze-drying technique in a fluidized bed at atmospheric pressure, a parallel study was undertaken using a conventional vacuum equipment. Two kinetically distinct phases were observed during freeze drying of representative food samples: a period during which the rate of drying was constant and a second period during which the drying rate suffered continual reduction. This paper focuses attention on the primary drying period which corresponded with the kinetics of sublimation of pure ice.
引用
收藏
页码：349 / 372
页数：24
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