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AUTOMATIC MEASUREMENTS OF TRANSPORT PROPERTIES DURING FREEZE-DRYING OF FOOD.

Author(s) : SAGARA Y.

Summary

AN AUTOMATIC MEASUREMENT SYSTEM HAS BEEN DEVELOPED TO DETERMINE THE THERMAL CONDUCTIVITY AND PERMEABILITY FOR THE DRIED LAYER OF FOOD SAMPLE AND TO DISPLAY THE DRYING CHARACTERISTICS OF THE SAMPLE TESTED AS WELL AS CORRESPONDING OPERATING CONDITIONS, USING MICROCOMPUTER CONNECTED TO EXPERIMENTAL FREEZE-DRYER. UNDER THE CONDITIONS OF CHAMBER PRESSURE USED IN COMMERCIAL OPERATION, COFFEE SOLUTIONS OF 2-45% AND THE BEEF SAMPLES WERE FREEZE-DRIED AT CONSTANT SURFACE TEMPERATURES RANGING 266 TO 203 K (-7 TO -70 DEG C), 243 TO 173 K (-30 TO -100 DEG C), RESPECTIVELY. RELATIONSHIPS BETWEEN TRANSPORT PROPERTIES AND CONTROLLING FACTORS SUCH AS TEMPERATURE, PRESSURE AND SOLUTE CONCENTRATION WERE OBTAINED.

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Details

  • Original title: AUTOMATIC MEASUREMENTS OF TRANSPORT PROPERTIES DURING FREEZE-DRYING OF FOOD.
  • Record ID : 1987-0787
  • Languages: English
  • Source: Fundamentals and Applications of Freeze-Drying to Biological Materials, Drugs and Foodstuffs.
  • Publication date: 1985/05/20
  • Document available for consultation in the library of the IIR headquarters only.

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