Experimental Analysis of Freeze Drying and Estimating the Transient Moisture Contents of Food Products
Author:
Publisher
Springer Nature Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-16-8274-2_36
Reference19 articles.
1. I. Liapis, R. Bruttini (2006) Freeze drying in handbook of industrial drying. In: Mujumdar AS (ed) CRC Press, Taylor and Francis group, 257–281
2. Thijssen HAC (1971) Flavour retention in drying preconcentrated food liquids. J Appl Chem Biotech 21:372–377
3. Toei R, Okazaki M, Asaeda M (1975) The stability of plane sublimation and a model of zone sublimation in freeze-drying of porous bodies. J Chem Eng Jpn 8:282–288
4. Millman MJ, Liapis AI, Marchello JM (1985) An analysis of the lyophilization process using a sorption-sublimation model and various operational policies. AIChE J 31:1594–1604
5. Pikal MJ, Shah S (1990) The collapse temperature in freeze–drying: dependence on measurement methodology and rate of water removal from the glassy state. Int J Pharm 62:165–186
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