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KINETIC STUDY OF THE FREEZE-DRYING OF A TYPE OF < GAZPACHO >. 1. SUBLIMATION.

[In Spanish. / En espagnol.]

Author(s) : MARTIN A.

Type of article: Article

Summary

THE KINETICS OF ICE SUBLIMATION IN THE FREEZE-DRYING OF < GAZPACHO > (TOMATO, 65%, EGG, 21%, OLIVE OIL, 9.4%, VINEGAR, 2.2%, SALT, 1.6%, AND GARLIC, 0.8%) WAS STUDIED. EXTERNAL HEAT TRANSFER COEFFICIENT AND EFFECTIVE THERMAL CONDUCTIVITY OF THE DRY LAYER WERE CONSIDERED. BOTH PARAMETERS REMAINED NEARLY INVARIABLE IN ALL EXPERIMENTAL CONDITIONS.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1987-0389
  • Languages: Spanish
  • Source: Rev. Agroquim. Tecnol. Aliment. - vol. 26 - n. 1
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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