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Numerical calculation during vacuum freeze-drying of shellfish meat.

[In Chinese. / En chinois.]

Author(s) : SUN X., GUAN Z. Q., QIN H.

Type of article: Article

Summary

A dynamic model is developed to describe freeze-drying by mass and energy balance. It allows to obtain the time of material sublimation-drying stage and its temperature distribution.

Details

  • Original title: [In Chinese. / En chinois.]
  • Record ID : 2008-2327
  • Languages: Chinese
  • Source: Refrigeration - vol. 27 - n. 1
  • Publication date: 2008/03

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