Freeze‐drying of foodstuffs

King, C. Judson; Labuza, Theodore P.

doi:10.1080/10408397009527107

Cited by 53 publications

(31 citation statements)

References 43 publications

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“…In situ RNA hybridization on whole-mounts of follicles (egg chambers) shows that the transcripts are found mainly in the nurse cells (Fig. 4), which provide most of the proteins and RNAs needed for oogenesis (19). Nurse cell expression intensifies at stage 10 and persists through at least stage 12 (presence in the oocyte cannot be assayed by this procedure).…”

Section: Fig 2 Charged Domains Ofdssrp (A) and Sequence Comparison mentioning

confidence: 99%

A Drosophila single-strand DNA/RNA-binding factor contains a high-mobility-group box and is enriched in the nucleolus.

Hsu

King

LaBonne

et al. 1993

Proc. Natl. Acad. Sci. U.S.A.

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Section: Fig 2 Charged Domains Ofdssrp (A) and Sequence Comparison mentioning

confidence: 99%

A Drosophila single-strand DNA/RNA-binding factor contains a high-mobility-group box and is enriched in the nucleolus.

Hsu

King

LaBonne

et al. 1993

Proc. Natl. Acad. Sci. U.S.A.

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“…Since the pressure variation in the vacuum chamber was found to approach an exponential relationship during the low pressure portion of the cycle, equation I may be integrated to give: King (1971) objects to cyclic-pressure freeze drying on the grounds that an identical effect could be achieved by running at a higher mean pressure (e.g. 8-50 Torr), and hence, there is no need to invest the extra capital to obtain cyclic operation.…”

Section: +C/p'mentioning

confidence: 99%

The effect of cycled‐pressure on drying conditions during freeze drying

Greenfield

Mellor

1974

Int J of Food Sci Tech

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Cyclic-pressure freeze drying has been found to improve the drying rate compared to the constant pressure process. This is due principally to the increased thermal conductivity of the semi-dried region which results from the cyclic operation. The pressure oscillation causes unsteady temperature and mass flux conditions within the material being dried. During the high pressure portion of the cycle,, very little sublimation takes place and the temperatures within the material are raised. When the pressure is reduced the temperatures are reduced as sublimation occurs. The temperature oscillations were found to have the same period as the pressure cycles, but to lag behind because of the heat capacity of the material. Additionally, it was found that the cycling produced high intermittent loads on both the heating source and the vapour condenser.

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“…Flink (1974) presents an interpretation of the directional effects of the same processing variables through the microregion-entrapment concept. In fact, it has been noted (King, 1971;Flink, 1974) that in many ways the selective diffusion and microregion entrapment concepts are macro-and microscale interpretations of the same general phenomenon. The selective diffusion approach is a potentially quantitative, mathematically formulated model based on transport concepts, while the microregion entrapment approach is more qualitative and is based upon molecular concepts.…”

Section: Introductionmentioning

confidence: 97%

“…Through the selective diffusion concept the directional effects of numerous processing variables on volatiles retention in freezing drying can be explained in terms of the influences of these variables on the dimensionless Fourier group DtlL', and the resulting increase in volatiles loss with increasing values of that group (King, 1970(King, , 1971(King, , 1972. Here D is the diffusion coefficient of the volatile substance in the concentrate webs (Fig.…”

Section: Introductionmentioning

confidence: 99%

Volatiles retention during rehumidification of freeze dried food models

Omatete

King

1978

Int J of Food Sci Tech

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Summary Observations of structural collapse during rehumidification of freeze dried substances are used to interpret previously reported data for volatiles loss v. time. The results are in accord with a diffusion‐based analysis. At low moisture contents the diffusion coefficient is so low as to give only very small losses, while at high moisture contents it is high enough to give complete loss in a relatively short time. The behaviour at intermediate moisture contents depends upon whether or not there is simultaneous structure collapse. If there is no collapse, volatiles‐loss data appear to agree well with a slab‐diffusion analysis based upon constant diffusivity and unchanging slab thickness – the average thickness of webs within the porous substance. When there is simultaneous collapse, it is necessary to take into account the continuous increase in web thickness as diffusion occurs. A model is derived based upon a linear increase in web thickness with increasing time, and is shown to agree with experimental data for volatiles loss at intermediate moisture contents in several different systems which show structural collapse.

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Freeze‐drying of foodstuffs

Cited by 53 publications

References 43 publications

A Drosophila single-strand DNA/RNA-binding factor contains a high-mobility-group box and is enriched in the nucleolus.

A Drosophila single-strand DNA/RNA-binding factor contains a high-mobility-group box and is enriched in the nucleolus.

The effect of cycled‐pressure on drying conditions during freeze drying

Volatiles retention during rehumidification of freeze dried food models

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