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| Author(s): |
Erika Tomie Koroishi Blini
Total Authors: 1
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| Document type: | Master's Dissertation |
| Press: | Campinas, SP. |
| Institution: | Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia Química |
| Defense date: | 2005-01-07 |
| Examining board members: |
Rubens Maciel Filho;
Kil Jin Park;
Martín Aznar
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| Advisor: | Edinara Adelaide Boss; Rubens Maciel Filho |
| Abstract | |
Freeze drying is a separation process based on sublimation phenomenon. Due to the absence of liquid water and the low temperature required for the process, most of deterioration and microbiological reactions are stopped which gives a final products of excellent quality. The fundamental stages involved in freeze drying process are: freezing, primary drying stages, related to stage in which occurs the remotion of sublimated water. The performance of freeze drying process in strongly dependent of the adequate operational conditions being necessary extensive analysis of the effects in processing time and quality of the obtained product. In this work, the no pasteurized orange juice was lyophilized. Initial test were realized with the equipamento to obtain more knowledge from it, as well as to proceed its operation. As part of initial test a drying curve was built using samples of no pasteurized orange juice. Still as initial test, a complete '2 POT. 2¿ factorial design was executed. A complete '2 POT. 4¿ factorial design was realized. The following variables were analyzed: thickmess of the layer, freezing form, addition and size of particles. The effects of each variable for the stupid process, as well as the interactions of variables for determined operational range were carried out...Note: The complete abstract is available with the full electronic digital thesis or dissertations (AU) | |