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Development of the vacuum freeze-dryer for dehydration of liquid products
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Annotation
The analysis of industrial food products using sublimation dehydration both in our country and abroad is made. The positive and negative aspects of the freeze-dried food production are described. Trends in the development of freeze drying equipment are analyzed. The paper presents the design of vacuum freeze-dryer to dehydrate liquid products allowing to increase the efficiency of the drying process of liquid products due to the effect of heat and use autofreezing phase transformations as a source of energy for evaporation. Granulator supplied with evaporator bath prevents heated nozzle blockage by the frozen product, which increases the operational reliability of the vacuum-freeze spray dryers considerably.
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