foam-mat freeze drying of egg white and ... - McGill University

V. FOAM-MAT FREEZE DRYING OF EGG WHITE...................................... 51
5.1 ABSTRACT........................................................................................................ 51
5.2 INTRODUCTION.............................................................................................. 51
5.2.1 Freeze drying........................................................................................ 51
5.2.2 Foam-mat drying.................................................................................. 52
5.2.3 Modelling.............................................................................................. 53
5.3 OBJECTIVE....................................................................................................... 54
5.4 MATERIALS AND METHODS........................................................................ 54
5.4.1 Experimental procedure....................................................................... 54
5.4.1.1 Foam preparation.................................................................. 54
5.4.1.2 Freezing................................................................................. 54
5.4.1.3 Drying.................................................................................... 55
5.4.1.4 Determination of moisture content........................................ 56
5.5 FREEZE-DRYING MODELS........................................................................... 56
5.6 RESULTS AND DISCUSSIONS...................................................................... 59
5.5 CONCLUSION.................................................................................................. 67
5.6 REFERENCES................................................................................................... 68
VI. GENERAL SUMMARY AND CONCLUSIONS......................................... 70
VII. RECOMMENDATIONS............................................................................... 71
REFERENCES...................................................................................................... 72
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