Results 321 to 330 of about 174,217 (383)

Rapid vacuum freeze‐drying of meat

Journal of the Science of Food and Agriculture, 1958
AbstractFreeze‐drying carried out in conventional equipment is a slow process, the rate of drying being limited by the rate of transfer of heat of sublimation. A method is described to carry out rapid freeze‐drying of meat or other foodstuffs by laying the pieces between heater plates fitted with metal spikes which conduct heat uniformly and ...
C. Brynko, W. R. Smithies
openaire   +1 more source

Modeling of Vacuum Desorption in Freeze-Drying Process

Drying Technology, 2005
Abstract A mathematical model of multicomponent vacuum desorption, which occurs in vacuum freeze-drying process, was developed. In freeze-drying porous biomaterials and pharmaceuticals are considered and the vacuum freeze-drying process, especially the moisture desorption in its final stage, is investigated.
J. F. Nastaj, B. Ambrożek
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EFFECTS OF HEATING METHODS ON VACUUM FREEZE DRYING

Drying Technology, 1997
ABSTRACT The heat and mass transfer during freeze drying of raw beef by different heating methods is studied theoretically and experimentally. The difference between radiant heating and microwave heating in freeze drying process has been analyzed. The results obtained are important for the selection of the heating methods in practical freeze dryers.
Zhao Hui Wang, Ming Heng Shi
openaire   +1 more source

Vacuum techniques in freeze-drying pilot plants

Vacuum, 1967
Abstract Pilot plant scale operations are described in relation to the process requirements of the freeze-dried food industry. The principles of the freeze-drying process are outlined with examples of the currently available equipment and some techniques of product evaluation from the points of view of process economy and marketing feasibility.
openaire   +2 more sources

Effect of vacuum freeze-drying on the antioxidant properties of eggplants (Solanum melongena L.)

, 2019
The Vacuum Freeze Drying (VFD) process is a low temperature drying technique that can be used for food preservation. The aim of this work is to evaluate how VFD operating conditions affect the amount of some nutritional compounds of eggplants (Solanum ...
M. Harguindeguy, Serena Bobba, D. Colucci, D. Fissore   +3 more
semanticscholar   +1 more source

Vacuum Distillation and Freeze Drying

1979
Vacuum distillation is based on the fact that under vacuum the boiling point of the materials is lower than at normal atmospheric pressure. The use of vacuum distillation for distilling off solvents is required where elevated temperatures would destroy the resolved components. Working with some biologically active materials which are dissolved in water,
openaire   +1 more source

VACUUM‐PUFF FREEZE DRYING OF TROPICAL FRUIT JUICES

Journal of Food Science, 1971
SUMMARY— A study was made to develop high Quality juice powders from four tropical fruits. Guava and mango puree, passion fruit and pineapple juice were dehydrated in a vacuum‐puff freeze‐drying process. Sucrose in amount (25–40%) approximating nectar formulations was mixed with single‐strength juice or puree ...
openaire   +1 more source

Enhancement of Haskap Vacuum Freeze-Drying Efficiency and Quality Attributes Using Cold Plasma Pretreatment

Food and Bioprocess Technology, 2023
Jiangfei Li, Yajun Zhou, W. Lu
semanticscholar   +1 more source

A comparison between vacuum freeze-drying and atmospheric freeze-drying

1990
International ...
Wolff, Estelle, Gibert, Hugo
openaire   +1 more source

Vacuum-Induced Nucleation as a Method for Freeze-Drying Cycle Optimization

Industrial & Engineering Chemistry Research, 2014
A new method using vacuum-induced nucleation to control the freezing process as a means of reducing the freeze-drying cycle and promoting batch homogeneity is proposed. Emphasis was also given to the primary drying stage performed by using in-line monitoring and control.
ODDONE, IRENE, PISANO, ROBERTO, Bullich R., Stewart P.   +3 more
openaire   +2 more sources