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Influence of product thickness, chamber pressure and heating conditions on production rate of freeze-dried yogurt.

Author(s) : SHARMA N. K., ARORA C. P.

Type of article: Article, IJR article

Summary

Three sample thicknesses (3.8, 6.2 and 9.4 mm) were tested experimentally at chamber pressures of 0.01 and 0.5 mmHg. The production rate increased by decreasing product thickness in contact heating through the bottom of the frozen layer, whereas no significant change was observed in radiant heating. A reduction in chamber pressure from 0.50 to 0.01 mmHg increased the drying time in radiant heating. Maximum production rate was obtained when the thickness of dried product was 6.2 mm, when heat was transferred simultaneously through the frozen and dried layers, and the chamber pressure was at 0.01 mmHg. Use of the product tray developed in the study prevents the growth of dry layers at the contact surfaces.

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Pages: 297-307

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Details

  • Original title: Influence of product thickness, chamber pressure and heating conditions on production rate of freeze-dried yogurt.
  • Record ID : 1996-1228
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 18 - n. 5
  • Publication date: 1995/06

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