SOME FACTORS INFLUENCING THE FREEZE DRYING OF CARROT DISCS IN VACUO AND AT ATMOSPHERIC PRESSURE.

被引：10

作者：

Boeh-Ocansey, Osei ^{[1
]}

机构：

[1] Univ of Nigeria, Dep of Food Science, & Technology, Nsukka, Nigeria, Univ of Nigeria, Dep of Food Science & Technology, Nsukka, Nigeria

来源：

Journal of Food Engineering | 1985年 / 4卷 / 03期

关键词：

ALUMINA - Activated - CARBON - Activated - DRYERS - Temperature Control - DRYING - Low Temperature;

D O I：

10.1016/0260-8774(85)90005-6

中图分类号：

学科分类号：

摘要：

A method of atmospheric freeze drying in a fluidized bed of adsorbent particles was developed. Carrot disks were then used to study the influence of drying temperature and product dimensions on the freeze-drying process as well as the suitability of drying agents (adsorbents) such as activated alumina and active carbon. The atmospheric technique was compared to the conventional vacuum method. Conditions under which the atmospheric drier can be used advantageously are discussed.

引用

页码：229 / 243