DE-11: Lesson 38. CALCULATION OF FREEZE DRYING TIME
A food product is subjected to freeze drying. The temperature of drying chamber is at 55 o C and temperature of sublimation front is maintained at –20 o C. The half thickness of the product is 7 mm and porosity is 0.85. Take r as 317 kg/m 3, k dr as 0.03 W/m K and ls as 2840 X 10 3 J/kg. Estimate the drying time.
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