Share

GUIDELINES FOR THE DESIRABLE OPERATION OF BATCH FREEZE DRIERS DURING THE REMOVAL OF FREE WATER.

Author(s) : MILLMAN M. J., LIAPIS A. I., MARCHELLO J. M.

Type of article: Article

Summary

THE ANALYSIS IS APPLIED TO DRIERS WHEREIN HEAT CAN BE TRANSFERRED EITHER THROUGH THE DRIED LAYER OR THROUGH THE FROZEN AND DRIED LAYERS. IN THE LATTER CASE AND FOR THE MATERIAL CHOSEN FOR EVALUATION (NON-FAT MILK), IT IS SHOWN THAT UP TO 95% OF THE HEAT IS TRANSPORTED THROUGH THE FROZEN LAYER. THE SHORTEST DRYING TIMES ARE OBTAINED WHEN THE CONDENSER TEMPERATURE AND CHAMBER PRESSURE ARE KEPT AT THEIR LOWEST VALUES, AND THE PLATE TEMPERATURES ARE CONTROLLED INDEPENDENTLY SO THAT THE SCORCH AND MELTING CONSTRAINTS ARE BOTH HELD THROUGHOUT THE DRYING PERIOD. THE EFFECT OF SAMPLE THICKNESS ON THE DRYING TIME IS SIGNIFICANT.

Details

  • Original title: GUIDELINES FOR THE DESIRABLE OPERATION OF BATCH FREEZE DRIERS DURING THE REMOVAL OF FREE WATER.
  • Record ID : 1985-1753
  • Languages: English
  • Source: J. Food Technol. - vol. 19 - n. 6
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing