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OPTIMAL MODES OF OPERATION FOR MICROWAVE FREEZE DRYING OF FOOD
Author(s) -
ANG T. K.,
FORD J. D.,
PEI D. C. T.
Publication year - 1978
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.1365-2621.1978.tb02380.x
Subject(s) - overheating (electricity) , freeze drying , microwave , melting point , materials science , composite material , process engineering , chemistry , pulp and paper industry , chromatography , computer science , physics , engineering , telecommunications , quantum mechanics
In freeze‐drying, the quality of the resulting product often determines the attractiveness of the drying process. Therefore, the temperature profiles within the material are as important as the total drying time required. For microwave assisted freeze drying, it has been indicated both experimentally and in theoretical analysis that the maximum applicable constant field strength for beef cubes is 130 v/cm. Beyond this point melting of the ice core and/or overheating in the dried layer will occur. However, the drying time can be further reduced by 20% if a simple preprogrammed stepwise adjustment of the applied field strength is introduced.