EFFECT OF FREEZING CONDITIONS ON FREEZE-DRYING RATE OF CONCENTRATED LIQUID FOODS.
Author(s) : NAKAMURA K., KUMAGAI H., YANO T.
Type of article: Book chapter
Summary
TEST MEASUREMENT OF THE FREEZE-DRYING RATE OF COFFEE EXTRACT. THE DRYING RATE DECREASES GRADUALLY FOR SLOW-FROZEN SAMPLES AT 0.1 K/MIN. FOR QUICK-FROZEN SAMPLES, THE DRYING RATE BEGINS DECREASING BEFORE THE WATER CONTENT REACHES THE LEVEL OF UNFREEZABLE WATER. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-219837.
Details
- Original title: EFFECT OF FREEZING CONDITIONS ON FREEZE-DRYING RATE OF CONCENTRATED LIQUID FOODS.
- Record ID : 1987-2033
- Languages: English
- Source: In: Food Eng. Process Appl., Transp. Phenom., Elsevier - vol. 1
- Publication date: 1986
Links
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Indexing
- Themes: Freeze-drying of foodstuffs and other products
- Keywords: Freeze-drying; Coffee; Performance; Concentration
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New development in foaming and freezing of extr...
- Author(s) : DITHMER L.
- Date : 1995/04/09
- Languages : English
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LYOPHILISATION : UN AVENIR PROMETTEUR.
- Date : 1984
- Languages : French
- Source: LSA - n. 937
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FRONTAL INVERSE GAS CHROMATOGRAPHY (FIGC) AS US...
- Author(s) : APOSTOLOPOULOS D., GILBERT S. G.
- Date : 1988
- Languages : English
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COMBINING CRYOCONCENTRATION AND FREEZE-DRYING F...
- Author(s) : BEKE G.
- Date : 1987/08/02
- Languages : English
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Technological trends in freeze-drying.
- Author(s) : ARAKI T., KAMINISHI K.
- Date : 2005
- Languages : Japanese
- Source: Refrigeration - vol. 80 - n. 936
View record