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Calculation of food product freeze-drying time durations.

[In Russian. / En russe.]

Author(s) : CHINGISOV A. U., TCHOMANOV U.

Type of article: Article

Summary

The article presents a method for the calculation on freeze-drying time of cultured beverages - shubat and kumiss. The calculations formulae have been derived for two-sided energy supply, supposing that in the time of decreasing energy supply the energy in the zone of sublimation is transferred through the dehydrated zone of the product, and the pressure in the dehydrated layer is constant in the process of drying. An equation for the coefficient of resistance to the evaporation depending on the water has been obtained.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 2006-2102
  • Languages: Russian
  • Source: Vestnik Mezdunarodarnoj Akademii Holoda - n. 1
  • Publication date: 2006

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