Freeze‐drying of beef. II. A calorimetric method for comparing theoretical with actual drying rates (measurement of freeze‐drying rates of beef)

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Abstract
Summary. A calorimetric method is described by which some of the predictions of the theory described in Part I (Bralsford, 1967) are compared with the actual freeze‐drying behaviour of beef. In particular, the method permits the continuous measurement of heat transfer into the sample as it dries. From this the sublimation rate at any time may be deduced and the end of sublimation is readily determined. For the most part the agreement between experiment and theory is good; the prediction that, at normal surface temperatures, the sublimation rate should increase with chamber pressure is confirmed. It is suggested that such discrepancies that do exist can be explained as the effects of liquid diffusion into the dried shell and that the consequences of this are that product quality must be expected to depend to some extent on the size of the food piece.

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