ShareINTENSIFICATION OF THE FREEZE-DRYING OF LIQUID PRODUCTS IN CORRUGATED TRAYS.
[In Russian. / En russe.]
Author(s) : FATHI ISMAIL ABDEL'AAL, JAUSEVA E. F., ANTIPOV A. V.
Type of article: Periodical article
Summary
THE AUTHORS STUDIED THE MEANS FOR INTENSIFYING THE DRYING OF THE PRODUCT BY USING CORRUGATED TRAYS MAKING IT POSSIBLE TO PREVENT MARGINAL EFFECTS. WITH AN OPTIMUM HEIGHT OF CORRUGATIONS, THE PROCESSING TIME IS REDUCED BY ABOUT 2 TO 2.5 TIMES COMPARED TO DRYING ON A CONVENTIONAL TRAY. THE COMPARISON WITH THE MOST INTENSIVE DRYING PROCESS SHOWS THE ADVANTAGE OF THE NEWLY DEVELOPED SYSTEM. R.R.
Details
- Original title: [In Russian. / En russe.]
- Record ID : 1984-1723
- Languages: Russian
- Source: Mjasn. Ind. SSSR - n. 6
- Publication date: 1983
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Freeze-drying of foodstuffs and other products
- Keywords: Time; Freeze-drying; Extended surface; Liquid; Flat plate
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On the duration of the freezing process of the ...
- Author(s) : FROLOV S. V.
- Date : 1995
- Languages : Russian
View record
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Calculation of food product freeze-drying time ...
- Author(s) : CHINGISOV A. U., TCHOMANOV U.
- Date : 2006
- Languages : Russian
- Source: Vestnik Mezdunarodarnoj Akademii Holoda - n. 1
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Rate analysis of freeze drying of a model syste...
- Author(s) : KUMAGAI H., NAKAMURA K., YANO T.
- Date : 1991
- Languages : English
- Source: Agric. biol. Chem. - vol. 55 - n. 3
View record
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Rate analysis of the freeze drying of liquid fo...
- Author(s) : KUMAGAI H., NAKAMURA K., YANO T.
- Date : 1991
- Languages : English
- Source: Agric. biol. Chem. - vol. 55 - n. 3
View record
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FREEZING TIME PREDICTION FOR SLAB SHAPE FOODSTU...
- Author(s) : HUNG Y. C., THOMPSON D. R.
- Date : 1983
- Languages : English
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