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The effects of sublimation-condensation region on heat and mass transfer during microwave freeze-drying.

Author(s) : WANG Z. H., SHI M. H.

Type of article: Article

Summary

The moisture redistribution in the sublimation-condensation region is taken into account in this model. The calculations show that the saturation of ice in the sublimation-condensation region will obviously decrease, and its effects on heat and mass transfer cannot be neglected for microwave freeze-drying of unsaturated porous media. Microwave freeze-drying tests of unsaturated beef are carried out. Experimental results show that the drying time is approximately proportional to the initial saturation of beef. The sublimation-condensation model is validated by the experimental results.

Details

  • Original title: The effects of sublimation-condensation region on heat and mass transfer during microwave freeze-drying.
  • Record ID : 1999-3923
  • Languages: English
  • Source: J. Heat Transf. - vol. 120 - n. 3
  • Publication date: 1998/08
  • Document available for consultation in the library of the IIR headquarters only.

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