AMBIENTUM BIOETHICA BIOLOGIA CHEMIA DIGITALIA DRAMATICA EDUCATIO ARTIS GYMNAST. ENGINEERING EPHEMERIDES EUROPAEA GEOGRAPHIA GEOLOGIA HISTORIA HISTORIA ARTIUM INFORMATICA IURISPRUDENTIA MATHEMATICA MUSICA NEGOTIA OECONOMICA PHILOLOGIA PHILOSOPHIA PHYSICA POLITICA PSYCHOLOGIA-PAEDAGOGIA SOCIOLOGIA THEOLOGIA CATHOLICA THEOLOGIA CATHOLICA LATIN THEOLOGIA GR.-CATH. VARAD THEOLOGIA ORTHODOXA THEOLOGIA REF. TRANSYLVAN
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STUDIA CHEMIA - Issue no. 1 / 2015 | |||||||
Article: |
FREEZE-DRYING KINETICS FOR DIFFERENT TYPES OF FOOD PRODUCTS. Authors: . |
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Abstract:
This study presents the experimental data and the analysis of freeze-drying kinetics of three types of frozen food products: leaves of spinach and watercress, yeast suspension and pre-boiled wet rice. The effective diffusion coefficients for each product during dehydration are determined by applying the mass transfer model described by the Fick’s second law. The drying rates are obtained as a function of moisture content, and show specific curves of falling rate period. Keywords: freeze-drying, moisture ration, Fick’s diffusion model, effective diffusion coefficient, drying rate.
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