AN EXPERIMENTAL STUDY OF MOISTURE AND TEMPERATURE DISTRIBUTIONS DURING FREEZE-DRYING
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1971.tb02025.x/fullpdf
Reference13 articles.
1. Freeze-drying of beef. I. Theoretical freeze-drying rates of beef
2. Equilibrium Vapor Pressure of Frozen Bovine Muscle
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1. Technical note: Determination of moisture profiles from temperature measurements during freeze drying;International Journal of Food Science & Technology;2007-06-28
2. Influence of product thickness, chamber pressure and heating conditions on production rate of freeze-dried yoghurt;International Journal of Refrigeration;1995-01
3. Compression of Foods during Freeze-Drying: Water Plasticization at the Ice-Dry Layer Interface;Advances in Experimental Medicine and Biology;1991
4. An analysis of the lyophilization process using a sorption-sublimation model and various operational policies;AIChE Journal;1985-10
5. Recent research and development in the field of low‐moisture and intermediate‐moisture foods;C R C Critical Reviews in Food Technology;1973-02
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