Accession Number : AD0764194

Title :   Freeze-Drying and Rehydration.

Descriptive Note : Master's thesis,

Corporate Author : NAVAL POSTGRADUATE SCHOOL MONTEREY CALIF

Personal Author(s) : Hamilton,Leonard Anderson

Report Date : JUN 1973

Pagination or Media Count : 96

Abstract : Experimental results using roast turkey meat were obtained substantiating the uniformly retreating ice front model used in freeze-drying. A one dimensional model for rehydration was developed, based on flow in capillary tubes. Experimental results using roast turkey meat compared favorably with model predictions for an effective capillary diameter of 0.0010 cm. The results indicate a rapid rehydration following the model behavior predicted, followed by a much slower rate of rehydration. Maximum rehydration of the samples tested was to approximately two thirds of the original water content, eighty percent of which occurred during the first, rapid rehydration period. The experiments also confirmed the model prediction of increased rehydration with increasing temperature. (Author)

Descriptors :   (*FREEZE DRYING, *MEAT), EQUATIONS, MOISTURE, HEAT TRANSFER, TRANSPORT PROPERTIES, THESES

Subject Categories : Food, Food Service and Nutrition

Distribution Statement : APPROVED FOR PUBLIC RELEASE