Advances in the Modeling and Control of Freeze-Drying
Abstract
Freeze-dryers are used in the manufacture of foodstuffs surgical spare parts, medical supplies, and in the production of pharmaceuticals. The particular desirable qualities conferred by the freeze-drying process are that the drying takes place at a relatively low temperature, so that thermal degradation is prevented, volatile materials other than water are largely retained, so that flavor qualities are unsurpassed, the final product, once packaged, is not subject to bacterial degradation at ambient temperatures, and the product is of low density and easily rehydrated.
Recommended Citation
A. I. Liapis and J. M. Marchello, "Advances in the Modeling and Control of Freeze-Drying," Advances in Drying, Volume 3, Hemisphere Publishing, Jan 1984.
Department(s)
Chemical and Biochemical Engineering
Keywords and Phrases
Food Products-drying; Heat Transfer; Low Temperature Engineering; Mass Transfer
Document Type
Book - Chapter
Document Version
Citation
File Type
text
Language(s)
English
Rights
© 1984 Hemisphere Publishing, All rights reserved.
Publication Date
01 Jan 1984
