Search results
Results from the WOW.Com Content Network
Contact freeze dryers use contact (conduction) of the food with the heating element to supply the sublimation energy. This type of freeze dryer is a basic model that is simple to set up for sample analysis. One of the major ways contact freeze dryers heat is with shelf-like platforms contacting the samples.
An oil drying agent, also known as siccative, is a coordination compound that accelerates the hardening of drying oils, often as they are used in oil-based paints. This so-called "drying" (actually a chemical reaction that produces an organic plastic) occurs through free-radical chemical crosslinking of the oils.
Although freeze-drying is more expensive than traditional dehydration techniques, it also mitigates the change in flavor, texture, and nutritional value. In addition, another widely used industrial method of drying of food is convective hot air drying. Industrial hot air dryers are simple and easy to design, construct and maintain.
A drying oil is an oil that hardens to a tough, solid film after a period of exposure to air, at room temperature. The oil hardens through a chemical reaction in which the components crosslink (and hence polymerize ) by the action of oxygen (not through the evaporation of water or other solvents ).
Drum drying is a method used for drying out liquids from raw materials with a drying drum.In the drum-drying process, pureed raw ingredients are dried at relatively low temperatures over rotating, high-capacity drums that produce sheets of drum-dried product.
In freeze-drying, this means going around to the left (low temperature, low pressure; blue arrow). However, some structures are disrupted even by the solid–gas boundary . Supercritical drying, on the other hand, goes around the line to the right, on the high-temperature, high-pressure side (red arrow).
The spray drying technique was first described in 1860 with the first spray dryer instrument patented by Samuel Percy in 1872. [citation needed] With time, the spray drying method grew in popularity, at first mainly for milk production in the 1920s and during World War II, when there was a need to reduce the weight and volume of food and other materials.
Dairyland is a dairy business that operates in Port Coquitlam, British Columbia. Now owned by Saputo Dairy Foods Canada , Dairyland was originally an operating arm of BC dairy farmers' cooperatives and was legally named Agrifoods International Cooperative Ltd. at the time of the sale of the majority of its assets to Saputo Incorporated.