FREEZE-DRYING KINETICS FOR DIFFERENT TYPES OF FOOD PRODUCTS

被引：0

作者：

Miclaus, Adina ^{[1
]}

机构：

[1] Univ Babes Bolyai, Fac Chim & Ingn Chim, Str Kogalniceanu 1, RO-400084 Cluj Napoca, Romania

来源：

STUDIA UNIVERSITATIS BABES-BOLYAI CHEMIA | 2015年 / 60卷 / 01期

关键词：

freeze-drying; moisture ration; Fick's diffusion model; effective diffusion coefficient; drying rate; MASS-TRANSFER; HEAT;

D O I：

暂无

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

This study presents the experimental data and the analysis of freeze-drying kinetics of three types of frozen food products: leaves of spinach and watercress, yeast suspension and pre-boiled wet rice. The effective diffusion coefficients for each product during dehydration are determined by applying the mass transfer model described by the Fick's second law. The drying rates are obtained as a function of moisture content, and show specific curves of falling rate period.

引用

页码：147 / 156

页数：10

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