STUDY OF CARRIER GAS FREEZE-DRYING AT LOW PRESSURES

Abstract

The report covers an investigation of a process to freeze-dry at increased rates by using condensible carrier vapors to transfer heat to frozen food particles (LPCS process). About 20 common foods were successfully dried. Optimum pressures are 3 to 15 mm Hg at 130-150F. A mixture of heptane isomers purified with fuming sulfuric acid appears to be the best carrier fluid for large-scale work, but formation of a solid hydrate in the condenser is a complication. Drying times ranged from 2 to 6 hours, and can be affected greatly by processing conditions.

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Document Details

Document Type
Technical Report
Publication Date
Nov 01, 1965
Accession Number
AD0664755

Entities

People

  • John H. Blake

Organizations

  • FMC Corporation

Tags

Communities of Interest

  • Advanced Electronics
  • C4I
  • Counter IED
  • Energy and Power Technologies

DTIC Thesaurus Topics

  • Chemistry
  • Drying Apparatus
  • Fish
  • Freeze Drying
  • Frozen Foods
  • Heat Energy
  • Heat Transfer
  • Hydrocarbons
  • Mass Transfer
  • Measurement
  • Particle Size
  • Particles
  • Plastic Explosives
  • Thermal Conductivity
  • Vapors
  • Vegetables
  • Water Vapor

Fields of Study

  • Agricultural and Food sciences

Readers

  • Analytical Chemistry
  • Combustion and Flow Dynamics.
  • Gender and Food Studies