Microwave freeze-drying of food: A theoretical investigation
- 1 May 1977
- journal article
- Published by Elsevier in International Journal of Heat and Mass Transfer
- Vol. 20 (5), 517-526
- https://doi.org/10.1016/0017-9310(77)90098-9
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
- Freeze dehydration by microwave energy: Part II. Experimental studyAIChE Journal, 1975
- Freeze dehydration by microwave energy: Part I. Theoretical investigationAIChE Journal, 1975
- An Experimental Study of the Freeze-Drying of Raw BeefPublished by Defense Technical Information Center (DTIC) ,1972
- Mass transport in porous materials under combined gradients of composition and pressureAIChE Journal, 1969
- The relationship between transport properties and rates of freeze‐drying of poultry meatAIChE Journal, 1967
- Bulk and diffusional transport in the region between molecular and viscous flowInternational Journal of Heat and Mass Transfer, 1966
- Significance of pressure gradients in porous materials: Part I. Diffusion and flow in fine capillariesAIChE Journal, 1965
- Recent Advances in the Freeze-Drying of Food ProductsPublished by Elsevier ,1964
- Transport properties of gases in porous media at reduced pressures with reference to freeze‐dryingAIChE Journal, 1962
- Freeze-Drying of Food ProductsPublished by Elsevier ,1957