Literature

VACUUM FREEZE-DRYING

VACUUM FREEZE-DRYING

Reviewers:
Doctor of Engineering, honourable worker of higher education, professor S. T.Antipov Doctor of Engineering, honored worker of science of the Russian Federation, professor G. I.Kasyanov. Semenov G. V. Vacuum freeze-drying. — M: Put plus, 2013. — 264 pages of. ISBN 978-5-905170-33-1

In the book the history of development of theoretical representations and ways of practical realization of a highly effective method of dehydration frozen food raw materials and ready-made products, enzymes, pharmaceutical preparations and many other thermolabile materials by means of ice sublimation in vacuum is described previously. When using modern technologies of freezing, change of products are minimum, and the subsequent removal of moisture happens usually in very sparing temperature modes. As a result vacuum sublimation drying provides a level of quality considerably surpassing this indicator at another applied today of traditional technologies of drying.

The role and contribution of leading domestic experts in creation of the theory, technology, the equipment and industrial productions are shown. Physical basics of preliminary freezing and the subsequent vacuum dehydration, heatmass exchange are covered in interrelation at various options of a power supply, stages of engineering calculations of key parameters of process and the equipment, technology and economic indicators of industrial productions.

The book is calculated on a wide range of experts experts, scientists, graduate students and students of food and biotechnological specialties. Also the book is interesting to representatives of business who look for innovative ways of development of the industry of Russia.

ISBN 978-5-905170-33-1
УДК 664.8/9 ББК 36.91
© Semenov G. V. 2013

Разработано компанией ООО "Русские системы"