Rate Analysis of Freeze Drying of a Model System by a Uniformly Retreating Ice Front Model(Food & Nutrition)
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概要
- 論文の詳細を見る
Prior to investigating the freeze drying of liquid foods, the freeze drying of a water-glass bead system was analyzed by a conventional uniformly retreating ice front(URIF) model. The drying rate gradually changed as drying proceeded(phase I) until a certain critical time, and then sharply decreased(phase II), probably due to instability in the sublimation plane. The apparent thermal conductivity of the frozen layer estimated by using the drying data from phase I agreed well with the thermal conductivity calculated by the Kunii-Smith model. This result shows that the heat flow through the dry layer, to which both heat conduction and heat transfer accompanied by vapor flow would contribute, was small enough compared with that from a heater in the present drying system. The drying rate and the temperature of the frozen layer in phase I were described well by the conventional URIF model.
- 社団法人日本農芸化学会の論文
- 1991-03-23
著者
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KUMAGAI Hitoshi
Department of Food Science and Nutrition, Kyoritsu Women’s University
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NAKAMURA KOZO
Department of Orthopaedic Surgery, Faculty of Medicine, The University of Tokyo
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YANO Toshimasa
Department of Bioengineering, Yokohama National University
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Kumagai Hitoshi
Central Research Institute Meiji Milk Products Co. Ltd.:(present Office)department Of Agricultural C
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Kumagai Hitoshi
Department Of Agricultural Chemistry The University Of Tokyo
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Nakamura K
Department Of Agricultural Chemistry The University Of Tokyo:(present Office)department Of Biologica
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Yano T
Univ. Tokyo Tokyo Jpn
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Yano Toshimasa
Department Of Agricultural Chemistry Faculty Of Agriculture The University Of Tokyo
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Kumagai H
Department Of Agricultural Chemistry The University Of Tokyo
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Kurihara H
Meiji Seika Kaisha Ltd. Yokohama Jpn
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Kumagai Hitoshi
Department Of Agricultural And Biological Chemistry Nihon University
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Nakamura Kozo
Department Of Agricultural Chemistry The University Of Tokyo
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熊谷 仁
共立女子大学家政学部
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