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The transport properties and the optimal chamber pressure in food freeze-drying.

[In Chinese. / En chinois.]

Author(s) : CHENG J., et al.

Type of article: Article

Summary

Freeze-drying of foodstuffs is ordinarily controlled by the heat conduction through the dried layer which is affected by the chamber pressure. A mathematical model of freeze-drying in radiation conditions is proposed, and the optimal chamber pressure is calculated based on the relationship between transport properties and pressure. The predicted results were in good agreement with experimental values.

Details

  • Original title: [In Chinese. / En chinois.]
  • Record ID : 1995-1227
  • Languages: Chinese
  • Source: Journal of Refrigeration - n. 1
  • Publication date: 1994
  • Document available for consultation in the library of the IIR headquarters only.

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