학술논문
Introduction to fundamental knowledge of food drying and its application to practical technology / 食品乾燥の基礎知識と実用技術への応用
Document Type
Journal Article
Author
Source
日本食品科学工学会誌 / Nippon Shokuhin Kagaku Kogaku Kaishi. 2022, 69(6):265
Subject
Language
Japanese
ISSN
1341-027X
1881-6681
1881-6681
Abstract
It is essential to develop technologies that improve drying efficiency and shorten the processing time for creating branded products that elicit consumer confidence with thorough consideration for food safety. In this paper, basic knowledge has been provided on experimental drying technologies that are necessary for optimizing heat and mass transfer within the product and achieving the desired physical structure. We provide an introduction to vacuum freeze-drying technology in order to illustrate the effects of barometric pressure on the drying process.