Rate analysis of freeze drying in liquid foods. Part II. Rate analysis of the freeze drying of liquid foods by a modified uniformly retreating ice front model.

  • KUMAGAI Hitoshi
    Department of Agricultural Chemistry, The University of Tokyo
  • NAKAMURA Kozo
    Department of Agricultural Chemistry, The University of Tokyo Present address: Department of Biological and Chemical Engineering, Gunma University
  • YANO Toshimasa
    Department of Agricultural Chemistry, The University of Tokyo

この論文をさがす

抄録

The freeze drying of liquid foods was analyzed by a modified uniformly retreating ice front (URIF) model, where the unfrozen water and the surface resistance of the material were considered. The apparent thermal conductivity estimated by the data for drying was approximately twice as large as the thermal conductivity measured by the steady state method. The vapor permeability and surface resistance was separately estimated from the apparent thermal conductivity, the volume fraction of ice crystals in the sample, and from the drying data. The vapor permeability was higher as the initial water content was higher and the freezing temperature was higher. The surface resistance was higher as the initial water content was lower and the freezing temperature was lower. The drying rate and the temperature of the frozen layer were well described by the modified URIF model with the apparent thermal conductivity, the vapor permeability and the surface resistance.

収録刊行物

被引用文献 (1)*注記

もっと見る

詳細情報

  • CRID
    1390282681437662080
  • NII論文ID
    110006325426
  • NII書誌ID
    AA00515312
  • DOI
    10.1271/bbb1961.55.737
  • COI
    1:CAS:528:DyaK3MXit1Olsro%3D
  • ISSN
    18811280
    00021369
    http://id.crossref.org/issn/00021369
  • 本文言語コード
    en
  • データソース種別
    • JaLC
    • Crossref
    • CiNii Articles
  • 抄録ライセンスフラグ
    使用不可

問題の指摘

ページトップへ