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Advances in freeze-drying technologies of foods and their application to industrial operations.

[In Japanese. / En japonais.]

Author(s) : SAGARA Y.

Type of article: Article

Summary

Measurement methods and values of thermal conductivity and permeability of water vapour were presented for the dried layer of food materials undergoing freeze-drying. Some structural models were developed for predicting the permeability of water vapour flowing through the dried layer. In a cellular food model, the resistance of a cell membrane to the molecular transfer of water vapour was determined from both value of permeability and microscopic observation of average diameter of cells. The scale-up procedures were described for optimizing the design and operation of an industrial freeze-dryer to produce soluble egg soup cakes.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 2004-1985
  • Languages: Japanese
  • Source: Refrigeration - vol. 79 - n. 915
  • Publication date: 2004
  • Document available for consultation in the library of the IIR headquarters only.

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