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Please use this identifier to cite or link to this item: http://eprint.iitd.ac.in/handle/2074/79

Title: Influence of Product Thickness, Chamber Pressure and Heating
Authors: Sharma, N K
Arora, C P
Keywords: freeze-drying; yoghurt;
production rate
Issue Date: 1995
Citation: Int. J.Refrig , 18 ( 5) 297-307
Abstract: The effects of product thickness, chamber pressure and heating conditions on product temperature profiles and production rate of freeze-dried yoghurt were investigated experimentally. Three sample thicknesses - 3.8 mm, 6.2 mm and 9.4 mm - were tested at chamber pressures of 0.01 and 0.5 mmHg. The production rate increased by decreasing product thickness in contact heating through the bottom of the frozen layer, whereas no significant change was observed in radiant heating. A reduction in chamber pressure from 0.50 to 0.01 mmHg increased the drying time in radiant heating. Maximum production rate was obtained when the thickness of dried product was 6.2 mm, when heat was transferred simultaneously through the frozen and dried layers, and the chamber pressure was at 0.01 mmHg. Use of the product tray developed in this study prevents the growth of dry layers at the contact surfaces.
URI: http://eprint.iitd.ac.in/dspace/handle/2074/79
Appears in Collections:Mechanical Engineering

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