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June 2013 (published: 01.06.2013)
Number 2(16)
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Freezing and drying of fish method of sublimation
Zuev N.A., Savelyeva O.V., Androshchuk V.O.
Keywords: sublimation, freezing, modes of drying
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Freezing and drying of fish method of sublimation
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.
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Keywords: sublimation, freezing, modes of drying
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License