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.
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- KUMAGAI Hitoshi
- Department of Agricultural Chemistry, The University of Tokyo
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- NAKAMURA Kozo
- Department of Agricultural Chemistry, The University of Tokyo Present address: Department of Biological and Chemical Engineering, Gunma University
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- YANO Toshimasa
- Department of Agricultural Chemistry, The University of Tokyo
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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
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- Agricultural and Biological Chemistry
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Agricultural and Biological Chemistry 55 (3), 737-742, 1991
公益社団法人 日本農芸化学会
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詳細情報
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- CRID
- 1390282681437662080
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- NII論文ID
- 110006325426
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- NII書誌ID
- AA00515312
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- COI
- 1:CAS:528:DyaK3MXit1Olsro%3D
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- ISSN
- 18811280
- 00021369
- http://id.crossref.org/issn/00021369
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可