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A STUDY OF THE FREEZE DRYING OF SOME LIQUID FOODS IN VACUO AND AT ATMOSPHERIC PRESSURE

 

作者: Osei Boeh-Ocansey,  

 

期刊: Drying Technology  （Taylor Available online 1983）
卷期: Volume 2, issue 3  

页码: 389-405

 

ISSN:0737-3937

 

年代: 1983

 

DOI:10.1080/07373938308959838

 

出版商: Taylor & Francis Group

 

关键词: coffee extract;dimensional changes;Fick's law;Fourier's law;heat transfer;juices;lyophilization;melting;vacuum

 

数据来源: Taylor

 

摘要:

A technique of freeze drying at atmospheric pressure was developed and used to test dry milk, some fruit juices, and solutions of coffee extract. Samples of the same food products were also freeze dried in vacuum. The influence of certain product characteristics, notably dimensions and concentration, on the mechanisms of the freeze drying operations are discussed, comparing the atmospheric technique to the vacuum process.

 

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