Share

Main aspects of food freeze-drying.

[In Polish. / En polonais.]

Author(s) : KAWALA Z., KAPLON J., KRAMKOWSKI R.

Type of article: Article

Summary

The paper describes the physico-chemical fundamentals of freeze-drying, and its applications. A review of literature dealing with new achievements on the subject, especially methods of heat supplying to dried material, methods of steam condensation and preliminary freezing of material, are also presented along with the design of modern apparatus used in freeze-drying.

Details

  • Original title: [In Polish. / En polonais.]
  • Record ID : 1993-2927
  • Languages: Polish
  • Subject: General information
  • Source: Przemysl Spozywczy - vol. 47 - n. 3
  • Publication date: 1993/03
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing