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FREEZE-DRYING WITH USE OF ADSORBENTS.

[In Russian. / En russe.]

Author(s) : AGEEV G. L.

Type of article: Article

Summary

THE AUTHORS PRESENT THE TEST RESULTS OF THE FREEZE-DRYING OF APPLE SAUCE AND COTTAGE CHEESE WITH THE USE OF ADSORBENTS AS DEHYDRATING AGENTS. THE DEHYDRATION LEVEL OF THE PRODUCT WAS STUDIED IN TERMS OF THE PROCESS CONDITIONS, THE PERCENTAGE OF ADSORBENT AND PRODUCT, THEIR RECIPROCAL ARRANGEMENT, THE PRESSURE IN THE SYSTEM, THE DEHYDRATION TIME. THE OPTIMUM PARAMETERS OF THE PROCESS RUN UNDER STATIONARY CONDITIONS ARE GIVEN. R.R.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1985-1756
  • Languages: Russian
  • Source: Molocn. Prom. - n. 5
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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