✦ LIBER ✦

OPTIMAL MODES OF OPERATION FOR MICROWAVE FREEZE DRYING OF FOOD

✍ Scribed by T. K. ANG; J. D. FORD; D. C. T. PEI

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

MICROWAVE ENERGY IN FREEZE-DRYING PROCED

✍ DAVID A. COPSON; ROBERT V. DECAREAU 📂 Article 📅 1957 🏛 Institute of Food Technologists 🌐 English ⚖ 134 KB

PROCESSING APPROACHES FOR LIMITED FREEZE

✍ C. JUDSON KING; RONALD M. CARN; RUSSELL L. JONES 📂 Article 📅 1976 🏛 Institute of Food Technologists 🌐 English ⚖ 918 KB

Development of simplified models for the

✍ Salvatore A. Velardi; Antonello A. Barresi 📂 Article 📅 2008 🏛 Institution of Chemical Engineers 🌐 English ⚖ 896 KB

Optimal mode of operation for biomass pr

✍ Ben H.L Betlem; Pieter Mulder; Brian Roffel 📂 Article 📅 2002 🏛 Elsevier Science 🌐 English ⚖ 205 KB

Freeze-Drying Cake Batter for Microscopi

✍ PATRICIA H. POHL; ANDREA C. MACKEY; BARBARA L. CORNELIA 📂 Article 📅 1968 🏛 Institute of Food Technologists 🌐 English ⚖ 524 KB

Comparison of Spray-drying, Drum-drying

✍ STEPHANE A. DESOBRY; FLAVIA M. NETTO; THEODORE P. LABUZA 📂 Article 📅 1997 🏛 Institute of Food Technologists 🌐 English ⚖ 241 KB