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ECONOMY OF COMBINED FREEZE AND AIR DRYING.
Author(s) : POULSEN K. P., FOSBOL P., BUHL J.
Summary
FREEZE-DRYING (FD) IS KNOWN TO BE THE MOST GENTLE DRYING METHOD FOR PRESERVING THE FLAVOUR AND STRUCTURE OF PRODUCTS. HOWEVER, THE HIGH COST OF OPERATION LIMITS ITS APPLICATION. AIR-DRYING (AD) HAS THE OPPOSITE CHARACTERISTICS. A COMBINATION OF THE TWO PROCESSES RETAINS THE ADVANTAGES OF FD (AS EVALUATED BY SENSORY ANALYSES) WHILE ALLOWING UP TO 50% OF THE WATER TO BE REMOVED BY AD.
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Details
- Original title: ECONOMY OF COMBINED FREEZE AND AIR DRYING.
- Record ID : 1992-2491
- Languages: English
- Source: New challenges in refrigeration. Proceedings of the XVIIIth International Congress of Refrigeration, August 10-17, 1991, Montreal, Quebec, Canada.
- Publication date: 1991/08/10
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Freeze drying: general information
- Keywords: Freeze-drying; Economy; Air; Drying; Leek; Chicken
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