Freeze-Drying and Rehydration.
Abstract
Experimental results using roast turkey meat were obtained substantiating the uniformly retreating ice front model used in freeze-drying. A one dimensional model for rehydration was developed, based on flow in capillary tubes. Experimental results using roast turkey meat compared favorably with model predictions for an effective capillary diameter of 0.0010 cm. The results indicate a rapid rehydration following the model behavior predicted, followed by a much slower rate of rehydration. Maximum rehydration of the samples tested was to approximately two thirds of the original water content, eighty percent of which occurred during the first, rapid rehydration period. The experiments also confirmed the model prediction of increased rehydration with increasing temperature. (Author)
Document Details
- Document Type
- Technical Report
- Publication Date
- Jun 01, 1973
- Accession Number
- AD0764194
Entities
People
- Leonard Anderson Hamilton
Organizations
- Naval Postgraduate School