| Full text | |
| Author(s): |
Koroishi, Erika Tomie
[1]
;
Boss, Edinara Adelaide
[1]
;
Wolf Maciel, Maria Regina
[2]
;
Maciel Filho, Rubens
[1]
Total Authors: 4
|
| Affiliation: | [1] Univ Estadual Campinas, State Univ Campinas, Sch Chem Engn, Lab Optimizat Design & Adv Control LOPCA, BR-13081970 Campinas, SP - Brazil
[2] Univ Estadual Campinas, State Univ Campinas, Sch Chem Engn, Separat Proc Dev Lab, BR-13081970 Campinas, SP - Brazil
Total Affiliations: 2
|
| Document type: | Journal article |
| Source: | JOURNAL OF FOOD PROCESS ENGINEERING; v. 32, n. 3, p. 425-441, JUN 2009. |
| Web of Science Citations: | 6 |
| Abstract | |
Freeze-drying is a method of dehydrating frozen materials by a process of sublimation under vacuum, usually for the purpose of preservation. It is a procedure relatively expensive compared to other possible techniques; however, better results may be achieved when freeze-drying is used, especially for thermally sensitive components. The performance of the freeze-drying process is strongly dependent on the adequate operational conditions, and so it is necessary to have extensive analysis of effects of process variables mainly in terms of process time and quality of the obtained product. In the present work, a parametric sensitivity analysis based on the experimental data is presented and a suitable statistical procedure is applied. In order to obtain a product with the market requirements as well as with high productivity and lower costs, process improvement is necessary. Optimization through factorial design using response surface methodology was carried through extensive experimental study. In order to verify the product quality, infrared humidity and water activity were used and it was shown that the process performance might be significantly improved if optimal operating conditions were used. (AU) | |