Premium
AN EXPERIMENTAL STUDY OF MOISTURE AND TEMPERATURE DISTRIBUTIONS DURING FREEZE‐DRYING
Author(s) -
HATCHER JOHN D.,
LYONS DONALD W.,
SUNDERLAND J. EDWARD
Publication year - 1971
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1971.tb02025.x
Subject(s) - moisture , materials science , freeze drying , thermodynamics , transient (computer programming) , phase change , water content , phase (matter) , position (finance) , heat transfer , environmental science , mechanics , chemistry , composite material , physics , geology , geotechnical engineering , organic chemistry , finance , computer science , economics , operating system
SUMMARY– Measurements of the moisture and temperature distributions were made during freeze‐drying beef at a pressure of 1 torr. The transient moisture distributions measured with gamma ray techniques indicate that the phase change region would have a thickness less than 3/16 in., that no drying takes place until the phase change region reaches a given position, and that no additional drying occurs after the phase change passes a given position. A careful study of the data showed that the drying rate was influenced by heat transfer through the frozen region to the phase change position.