Polytechnic University of Valencia Congress, 21st International Drying Symposium

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Effects of Assistance of High Frequency Dielectric and Infrared Heating on Vacuum Freeze Drying Characteristics of Food Model
Atsushi Hashimoto, Ken-ichiro Suehara, Takaharu Kameoka, Kazuhiko Kawamura

Last modified: 26-12-2018


By combining vacuum freeze drying combined with high-frequency dielectric and/or infrared heating, the drying time for frozen gels containing 1% agar with sucrose or sodium chloride was successfully shorten, and the drying time was influenced by the heating methods and by the additive component to the sample. Additionally, it was experimentally confirmed that the power consumption for freeze drying combined with electromagnetic wave heating could be reduced because of the shortened drying time. Consequently, this study could be a very important step for designing a vacuum freeze drying process optimally combining electromagnetic wave heating for each sample component.

Keywords: freeze drying, electromagnetic wave heating, food model, sucrose, sodium chloride

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