Freeze drying
1978
Charm, Stanley E.
Theoretical considerations and mathematical computations illustrate engineering applications of various aspects involved in the freeze-drying of foods. Topics include: concomitant mono-directional heat and mass transfer; vapor and heat transfer during the freeze-drying of solid foods; calculating freeze-drying times; the presence of a non-frozen mixture; the pressure effect on thermal conductivity of dried foods; comparing calculated and experimental drying times with respect to freezing time and food structure effects on drying; and atmospheric freeze-drying. Pertinent calculations are illustrated. (wz)
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