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2023 | OriginalPaper | Buchkapitel

Experimental Analysis of Freeze Drying and Estimating the Transient Moisture Contents of Food Products

verfasst von : V. P. Chandramohan

Erschienen in: Energy and Exergy for Sustainable and Clean Environment, Volume 2

Verlag: Springer Nature Singapore

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Abstract

Freeze drying is an advanced dehydration technology with many advantages over other traditional drying methods. The present work deals with development of an experimental model for freeze drying. The sample products used were skimmed milk and egg white. Experiments were performed with skimmed milk and egg white to estimate the transient moisture content. The experiments were performed with a laboratory lyophilizer setup and deep freezing was performed using a domestic refrigerator. The milk lost its 50% mass during the first 2.5 h freeze-drying process. It took 12 h to reach its solid powdered state. The egg white lost its mass very vigorously in the first 6 h of drying, and after that, a constant drying rate was noticed. The constant drying time continued up to 10 h. The egg white reached its solid state at 10 h. The obtained results were compared with existing numerical study, and a reasonable match was observed.

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Metadaten
Titel
Experimental Analysis of Freeze Drying and Estimating the Transient Moisture Contents of Food Products
verfasst von
V. P. Chandramohan
Copyright-Jahr
2023
Verlag
Springer Nature Singapore
DOI
https://doi.org/10.1007/978-981-16-8274-2_36