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Large-scale production through

Drying. The conditioned frozen material to be dried is placed in a vacuum chamber, where sublimation and desorption of water occur. As soon as the chamber has been evacuated and the optimum vacuum has been reached (0.5 to 0.05 millimeters of mercury), heating is applied so that the ice sublimes. For large-scale production of food products, the combination of conduction and radiation that results from circulating a hot fluid through coils or plates has proved quite satisfactory for heating. [Pg.683]

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