Accelerated freeze-drying of granulated milk products
Karadimov, D.S., 1972: Accelerated freeze-drying of granulated milk products. Nauchni Trudove, Vissh Institut po Khranitelna i Vkusova Promishlenost 19(3): 109-116
A study was made to determine how far mixing yoghurt (granulated in liquid N2) with granular silica gel accelerated the freeze-drying process. Curves of drying and curves of drying rate were plotted for different granule diam. of the yoghurt (2.5, 4 or 5 mm) and silica gel (2.5 or 5 mm), for different heating temp. (40, 45 or 50 deg C) and for different thicknesses of the layer being dried (4, 8 or 10 mm for the yoghurt alone and 8, 10 or 20 mm for the yoghurt mixed with silica gel).Other references