ISSN Online: 2377-424X
ISBN Print: 0-89116-130-9
International Heat Transfer Conference 6
EXPERIMENTAL STUDIES ON HEAT AND MASS TRANSFER DURING FREEZE DRYING OF FOOD MODELS
Resumo
Freeze-drying experiments conducted on food models show that the dehydration characteristics are strongly dependent on the product composition. Experiments carried out at different pressures for various distances between the heater and the food surface indicate that the energy transfer between the surface is not purely radiative, but gasconduction and convection effects are significant, particularly at higher pressures. The apparent thermal conductivity values of the dried products are deduced from the drying curve.