Please use this identifier to cite or link to this item: https://doi.org/10.1002/9781119962045.ch7
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dc.titleAtmospheric Freeze Drying
dc.contributor.authorRahman, S.M.A.
dc.contributor.authorMujumdar, A.S.
dc.date.accessioned2014-06-18T05:31:40Z
dc.date.available2014-06-18T05:31:40Z
dc.date.issued2012-01-16
dc.identifier.citationRahman, S.M.A.,Mujumdar, A.S. (2012-01-16). Atmospheric Freeze Drying. Progress in Food Preservation : 143-160. ScholarBank@NUS Repository. <a href="https://doi.org/10.1002/9781119962045.ch7" target="_blank">https://doi.org/10.1002/9781119962045.ch7</a>
dc.identifier.isbn9780470655856
dc.identifier.urihttp://scholarbank.nus.edu.sg/handle/10635/67836
dc.description.abstractVacuum freeze drying has been the benchmark technology for making high-quality dried products. This technique, however, is expensive due its high fixed and operating costs. Interest in atmospheric freeze drying (AFD) has increased in recent years as it yields high product quality while reducing the net energy consumption in comparison with vacuum freeze drying. Efforts have been made to overcome some of the limitations of AFD. For example, the required energy for sublimation can be supplied using different modes of heat transfer to enhance the heat transfer rate without compromising quality. A vortex chiller can be used as a suitable alternative to achieve required characteristics of the carrier gas inside the drying chamber. In addition to enhancing the dehydration rate during AFD by improving the external mass transfer coefficient, mixing of the frozen product with adsorbent particles in a vibro-fluidized bed is also examined as an attractive technique. © 2012 John Wiley &amp; Sons Ltd.
dc.description.urihttp://libproxy1.nus.edu.sg/login?url=http://dx.doi.org/10.1002/9781119962045.ch7
dc.sourceScopus
dc.subjectAdsorbent
dc.subjectAtmospheric freeze drying
dc.subjectMath model
dc.subjectMultimode heat input
dc.subjectProduct quality
dc.subjectVacuum freeze drying
dc.subjectVibrating bed dryer
dc.subjectVortex tube
dc.typeOthers
dc.contributor.departmentMECHANICAL ENGINEERING
dc.description.doi10.1002/9781119962045.ch7
dc.description.sourcetitleProgress in Food Preservation
dc.description.page143-160
dc.identifier.isiutNOT_IN_WOS
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