Relationship of Product Structure, Sorption Characteristics, and Freezing Point of Atmospheric Freeze-Dried Foods
Author:
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
http://www.tandfonline.com/doi/pdf/10.1080/07373930701370233
Reference31 articles.
1. Analysis of Heat and Mass Transfer in Freeze Drying
2. Optimal Control of the Primary Drying Stage of Freeze Drying of Solutions in Vials Using Variational Calculus
3. The role of heat and mass transfer phenomena in atmospheric freeze-drying of foods in a fluidised bed
4. AN ANALYSIS OF ATMOSPHERIC FREEZE DRYING
5. A STUDY OF THE FREEZE DRYING OF SOME LIQUID FOODS IN VACUO AND AT ATMOSPHERIC PRESSURE
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