Question

how to principles of
a frezze



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Answer 1

Answer:

Water vapour is continuously removed from food by keeping the pressure in the freeze dryer cabinet below vapour pressure at the surface of the ice, removing vapour with a vacuum pump and condensing it on refrigeration coils. As drying proceeds 'sublimation front' moves into food.

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Answer 2

Explanation:

Water vapour is continuously removed from food by keeping the pressure in the freeze dryer cabinet below vapour pressure at the surface of the ice, removing vapour with a vacuum pump and condensing it on refrigeration coils. As drying proceeds 'sublimation front' moves into food.

During freezing, the water in the food is separated out from other food components, and is frozen. Thus, a food is protected, preserved from deteriorating influences such as temperature and water. The lower temperature slows down the rate of chemical reaction and water is also removed from the sphere of activity

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