A STUDY OF THE FREEZE DRYING OF SOME LIQUID FOODS IN VACUO AND AT ATMOSPHERIC PRESSURE
- 1 January 1983
- journal article
- review article
- Published by Taylor & Francis in Drying Technology
- Vol. 2 (3) , 389-405
- https://doi.org/10.1080/07373938308959838
Abstract
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.Keywords
This publication has 5 references indexed in Scilit:
- ASYMMETRY IN FREEZE‐DRYINGJournal of Food Science, 1978
- AN ANALYSIS OF ATMOSPHERIC FREEZE DRYINGJournal of Food Science, 1974
- Freeze‐drying of foodstuffsC R C Critical Reviews in Food Technology, 1970
- The relationship between transport properties and rates of freeze‐drying of poultry meatAIChE Journal, 1967
- Sublimation Freeze-Drying without VacuumScience, 1959