OPTIMAL MODES OF OPERATION FOR MICROWAVE FREEZE DRYING OF FOOD
ABSTRACT In freeze‐drying, the quality of the resulting product often determines the attractiveness of the drying process. Therefore, the temperature profiles within the material are as important as the total drying time required. For microwave assisted freeze drying, it has been indicated both expe...
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1978
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Online Access: | http://dx.doi.org/10.1111/j.1365-2621.1978.tb02380.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1978.tb02380.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1978.tb02380.x/fullpdf |
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crwiley:10.1111/j.1365-2621.1978.tb02380.x 2024-06-02T08:08:08+00:00 OPTIMAL MODES OF OPERATION FOR MICROWAVE FREEZE DRYING OF FOOD ANG, T. K. FORD, J. D. PEI, D. C. T. 1978 http://dx.doi.org/10.1111/j.1365-2621.1978.tb02380.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1978.tb02380.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1978.tb02380.x/fullpdf en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Science volume 43, issue 2, page 648-649 ISSN 0022-1147 1750-3841 journal-article 1978 crwiley https://doi.org/10.1111/j.1365-2621.1978.tb02380.x 2024-05-03T11:51:23Z ABSTRACT In freeze‐drying, the quality of the resulting product often determines the attractiveness of the drying process. Therefore, the temperature profiles within the material are as important as the total drying time required. For microwave assisted freeze drying, it has been indicated both experimentally and in theoretical analysis that the maximum applicable constant field strength for beef cubes is 130 v/cm. Beyond this point melting of the ice core and/or overheating in the dried layer will occur. However, the drying time can be further reduced by 20% if a simple preprogrammed stepwise adjustment of the applied field strength is introduced. Article in Journal/Newspaper ice core Wiley Online Library Journal of Food Science 43 2 648 649 |
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Open Polar |
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Wiley Online Library |
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crwiley |
language |
English |
description |
ABSTRACT In freeze‐drying, the quality of the resulting product often determines the attractiveness of the drying process. Therefore, the temperature profiles within the material are as important as the total drying time required. For microwave assisted freeze drying, it has been indicated both experimentally and in theoretical analysis that the maximum applicable constant field strength for beef cubes is 130 v/cm. Beyond this point melting of the ice core and/or overheating in the dried layer will occur. However, the drying time can be further reduced by 20% if a simple preprogrammed stepwise adjustment of the applied field strength is introduced. |
format |
Article in Journal/Newspaper |
author |
ANG, T. K. FORD, J. D. PEI, D. C. T. |
spellingShingle |
ANG, T. K. FORD, J. D. PEI, D. C. T. OPTIMAL MODES OF OPERATION FOR MICROWAVE FREEZE DRYING OF FOOD |
author_facet |
ANG, T. K. FORD, J. D. PEI, D. C. T. |
author_sort |
ANG, T. K. |
title |
OPTIMAL MODES OF OPERATION FOR MICROWAVE FREEZE DRYING OF FOOD |
title_short |
OPTIMAL MODES OF OPERATION FOR MICROWAVE FREEZE DRYING OF FOOD |
title_full |
OPTIMAL MODES OF OPERATION FOR MICROWAVE FREEZE DRYING OF FOOD |
title_fullStr |
OPTIMAL MODES OF OPERATION FOR MICROWAVE FREEZE DRYING OF FOOD |
title_full_unstemmed |
OPTIMAL MODES OF OPERATION FOR MICROWAVE FREEZE DRYING OF FOOD |
title_sort |
optimal modes of operation for microwave freeze drying of food |
publisher |
Wiley |
publishDate |
1978 |
url |
http://dx.doi.org/10.1111/j.1365-2621.1978.tb02380.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1978.tb02380.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1978.tb02380.x/fullpdf |
genre |
ice core |
genre_facet |
ice core |
op_source |
Journal of Food Science volume 43, issue 2, page 648-649 ISSN 0022-1147 1750-3841 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/j.1365-2621.1978.tb02380.x |
container_title |
Journal of Food Science |
container_volume |
43 |
container_issue |
2 |
container_start_page |
648 |
op_container_end_page |
649 |
_version_ |
1800753302374187008 |