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A STUDY OF THE PRIMARY PHASE OF FOOD FREEZE-DRYING IN VACUO

 

作者: GIBERT H.,   BOEH-OCANSEY O,  

 

期刊: Drying Technology  （Taylor Available online 1985）
卷期: Volume 3, issue 3  

页码: 349-372

 

ISSN:0737-3937

 

年代: 1985

 

DOI:10.1080/07373938508916276

 

出版商: Taylor & Francis Group

 

数据来源: Taylor

 

摘要:

In the development of a novel freeze-drying technique in a fluidized bed at atmospheric pressure, a parallel study was undertaken using a conventional vacuum equipment. Two kinetically distinct phases were observed during freeze drying of representative Pood samples:

 

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