The relationship between transport properties and rates of freeze‐drying of poultry meat

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Abstract
Controlled studies have been made of unidirectional freeze‐drying of turkey meat. The results provide a test of the model of a uniformly retreating ice front. Comparisons are made with independent measurements of thermal conductivity and with the predicted effect of pressure level upon diffusivity. Variables explored include the pressure and humidity of the drying chamber, the meat surface temperature, and the grain orientation. Drying rates were measured in the presence of water vapor alone and also in the presence of 0 to 760 mm. Hg of nitrogen or helium. Nitrogen and helium runs were made both with a stagnant gas phase and with a circulating gas stream. The rates show quantitative agreement with the uniformly retreating ice front model during the removal of most of the moisture.

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