Vacuum freeze-drying kinetics and modelling of a liquid in a vial

Freeze-drying experiments were carried out for milk and water in a vial, and the influence of the heating plate temperature was examined. A simple simulation based on a 'uniformly retreating ice front' type model was performed. A numerical model enables the changes in both water content an...

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Bibliographic Details
Published in:Chemical engineering and processing 1989-06, Vol.25 (3), p.153-158
Main Authors: Wolff, E., Gibert, H., Rodolphe, F.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Biotechnology
Food processing
Fundamental and applied biological sciences. Psychology
Industrial applications and implications. Economical aspects
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Summary:Freeze-drying experiments were carried out for milk and water in a vial, and the influence of the heating plate temperature was examined. A simple simulation based on a 'uniformly retreating ice front' type model was performed. A numerical model enables the changes in both water content and temperature of these products to be described satisfactorily during the experiment. Three transfer parameters (water vapour diffusivity in the dry layer, the external mass transfer coefficient, and the contact resistance to the heat transfer) were determined. The contact resistance between the product and the heating plate is the most important resistance to heat transfer, even controlling the dehydration kinetics.
ISSN:0255-2701
1873-3204
DOI:10.1016/0255-2701(89)80005-4