ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1971.tb02025.x
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