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A Comparison of Evaporative and Conventional Freezing Prior to Freeze-Drying of Fruits and Vegetables

✍ Scribed by S. Ghio; A.A. Barresi; G. Rovero

Book ID
115028286
Publisher
Institution of Chemical Engineers
Year
2000
Tongue
English
Weight
253 KB
Volume
78
Category
Article
ISSN
0960-3085

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The purpose of this study is to investigate the change in collapse appearance and temperature of protein/sugar mixtures as a function of nucleation temperature (T n ), sublimation velocity (V sub ) and the sugar/protein mole ratio when performing freeze-dry microscopy experiments. BSA and HSA were u