Share

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


See other articles in this issue (3)
See the source

Indexing