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Séchage des produits alimentaires à basse température.

Suszenie zywnosci w niskiej temperaturze.

Auteurs : RZACA M., WITROWA-RAJCHERT D.

Type d'article : Article

Résumé

Freeze-drying is a basic method at low temperature. The absence of liquid phase and the low temperature during drying make that major undesirable effects not exist and at the end the high quality product is received. Vacuum drying takes place without the air, what limits the oxidation processes. In addition reduced pressure causes that the evaporation is done at lower temperature then that used in traditional, high temperature drying methods. Thanks to these, it is possible to obtain better quality product than in the case of traditional methods of drying. It is also possible to obtain better quality product than in the case of traditional methods of drying. It is also possible to use mixed drying methods in which product is frozen and then dried under atmospheric pressure with the use of the heat-pump as the controlling device for the drying agent parameters.

Détails

  • Titre original : Suszenie zywnosci w niskiej temperaturze.
  • Identifiant de la fiche : 2007-1766
  • Langues : Polonais
  • Sujet : Technologie, Généralités
  • Source : Przemysl Spozywczy - vol. 61 - n. 4
  • Date d'édition : 2007

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