Experimental study and modelling of the sublimation and desorption periods. for freeze drying of apple, banana and strawberry
Slices of fresh apple, banana and strawberry were frozen at –20°C and freeze-dried using a shelf temperature of 40°C. Theoretical expressions were proposed to predict vapor transfer kinetics during the primary and secondary drying stages. In the former, a model that predicts the sublimation rate as...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
ISEKI_Food Association (IFA)
2023-04-01
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| Series: | International Journal of Food Studies |
| Subjects: | |
| Online Access: | https://iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/1109 |