PORE SIZE EFFECT IN THE FIREEZE DRYING PROCESS

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Abstract
SUMMARY— Experiment were conducted to determine the influence and/or effect of the structure of the dried material itself on transport rates. Drying rates were measured in the 0.2–3.0 mm Hg pressure range, the usual operating range of commercial freeze driers. Thermal conductivities of dried beef and heat and mass transfer were calculated from drying rate data and the structure of the freeze‐dried material was studied by optical means. A simplified relationship between thermal conductivity and pore structure was derived. Results show drying rates were related to basic transport properties, thermal conductivity and pore structure.