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PRESSURE FREEZING-AIR DRYING: A NEW TECHNIQUE TO REDUCE DETERIORATION IN DRYING TISSUE

โœ Scribed by GERHARD J. HAAS; HENRY E. PRESCOTT JR.; JOSEPH D'INTINO

Book ID
108799711
Publisher
Institute of Food Technologists
Year
1972
Tongue
English
Weight
542 KB
Volume
37
Category
Article
ISSN
0022-1147

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In a companion paper we show that the freezing of samples in vials by shelframp freezing results in signiยฎcant primary drying rate heterogeneity because of a dependence of the ice crystal size on the nucleation temperature during freezing. 1 The purpose of this study was to test the hypothesis that