A STUDY OF THE PRIMARY PHASE OF FOOD FREEZE-DRYING IN VACUO |
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| Authors: | H Gibert O Boeh-Ocansey |
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| Affiliation: |
a Laboratoire de Genie AlimentaireInstitut du Genie Chimique, TOULOUSE, France
b Department of Food Science and Technology University of Nigeria, NSUI'IKA |
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| Abstract: | In the development of a novel freeze-drying technique in a fluidized bed at atmospheric pressure, a parallel study was undertaken using a conventional vacuum equipment. Two kinetically distinct phases were observed during freeze drying of representative Pood samples:
(1) a period during which the rate of drying was constant and (2) a second period during which the drying rate sufferedcontinual reduction. This paper focused attention on the primary drying period which corresponded with the kinetics of sublimation of pure |
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