Guidelines for the desirable operation of batch freeze driers during the removal of free water-Reference-Cited by-同舟云学术

Guidelines for the desirable operation of batch freeze driers during the removal of free water

Published:2007-06-28 Issue:6 Volume:19 Page:725-738
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

MILLMAN M. J.,LIAPIS A. I.,MARCHELLO J. M.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1984.tb01892.x/fullpdf

Reference19 articles.

1. Cise , M. D. 1982 Freeze-drying cycle design: effects of process physics AIChE Summer National Meeting, Cleveland, Ohio August September

2. Mechanisms of retention of organic volatiles in freeze-dried systems;Flink;Journal of Food Technology,1972

3. Freeze drying at high temperatures: product quality and drying characteristics;Flink;Proceedings of the 3rd International Drying Symposium, University of Birmingham, U. K.,1982

4. Collapse’, a structural transition in freeze dried carbohydrates;Flink;Journal of Food Technology,1978

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