Ji. Lombrana et Mc. Villaran, THE INFLUENCE OF PRESSURE AND TEMPERATURE ON FREEZE-DRYING IN AN ADSORBENT MEDIUM AND ESTABLISHMENT OF DRYING STRATEGIES, Food research international, 30(3-4), 1997, pp. 213-222
A study of freeze-drying (lyophilization), by immersion in an adsorben
t medium (LIAM), was carried out, both at atmospheric pressure and und
er vacuum. The pressure and temperature effect on the drying kinetics
and on the final dehydrated quality were evaluated. The kinetic analys
is of both techniques has been carried out through one model that cons
iders a uniformly retreating ice front in spherical geometry. This mod
el calculates the pressure and temperature in the sublimation front in
terms of the product moisture. Some operational strategies have been
proposed which reduce the process duration without serious damage to t
he product. In these strategies the temperature and pressure in the fl
uid bed are modified. (C) 1997 Canadian Institute of Food Science and
Technology. Published by Elsevier Science Ltd.