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KMID : 0380619930250040313
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Korean Journal of Food Science and Technology
1993 Volume.25 No. 4 p.313 ~ p.320
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Prediction of Sublimation Drying Time for Carrot in Freeze - Drying
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Abstract
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A sublimation model of the freeze drying process, which accounted for the removal of tree water, was presented and used to study the operation conditions of freeze Briers for carrot juice. II was found that the shortest drying time was obtained when the condenser temperature and chamber pressure were kept at their lowest values and the plate temperature was controlled independently so that the scorch and melting constraints were both held throughout the drying period. $quot;1´he effect of sample thickness on the drying time was significant. Optimal lxllicies were investigated experimentally in laboratory freeze dryer.
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