A study on the characteristics of the freeze drying of garlic
1988
Hong, S.S. | Song, H.K. (Chungbuk National Univ., Chongju (Korea R.)) | Lee, H.M.
Freeze drying of garlic juice was carried out in a vacuum freeze dryer, laboratory size, by backface heating. The factors which influence the rate of freeze drying, the pressure of drying chamber, the plate temperature, the concentration and the thickness of a sample, were discussed in this study. The drying rate was in proportion to the drying chamber pressure and when the pressure was at 1.5 torr, the foaming occurred on the surface of material, so this condition was not suitable for freeze drying. As the temperature of plate increased, drying rate increased, but when the temperature was 20deg C, it was impossible to accomplish freeze drying because the foaming and the dispersion occurred in a sample. The higher the concentration of a sample was, the lower drying rate was
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