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The effects of freezing rates on the sublimation of foods.

[In Chinese. / En chinois.]

Author(s) : LI Y., HUA Z., FU X.

Type of article: Article

Summary

The effects of freezing rates on the sublimation of carrot were tested by the authors. It was found that the resistance at the surface of carrot is too high for water vapour to pass through and as a result, melting occurs on the carrot if the time of passing the maximum crystal zone is less than 25 min. By scraping the surface or decreasing freezing rates, the freeze-drying can be carried out smoothly.

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Pages: 10-12

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Details

  • Original title: [In Chinese. / En chinois.]
  • Record ID : 2005-2690
  • Languages: Chinese
  • Source: Journal of Refrigeration - n. 4
  • Publication date: 2002

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