Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media

June 2013 (published: 01.06.2013)

Number 2(16)

Home > Issue > Freezing and drying of fish method of sublimation

UDC 352

Freezing and drying of fish method of sublimation

Zuev N.A., Savelyeva O.V., Androshchuk V.O.

 Scientific substantiation of the optimum mode of drying is the main point in the development of technology and vacuum freeze-drying equipment. When drying the fish method of sublimation in a vacuum selection of the regime of drying is important, because in the scheme of the drying installation consists of several thermal devices, dependent from each other. Dried material is treated as a «supplier» of water vapor in the machine and thus is a major factor influencing the heat and mass exchange in the machine. When preserving food raw materials drying method of sublimation freezing is the main operation, which determines the quality of the dried product.
Read the full article 

Keywords: sublimation, freezing, modes of drying

Editorial address:
191002, St. Petersburg, street. Lomonosova 9, office. 2132

Information 2006-2024, All rights reserved
Development by ITMO University © 2013