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Mechanical compression of food products during freeze-drying through force produced by springs.

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Mechanical compression of food products during freeze-drying through force produced by springs.

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Author: Emami, Seid-Hossein
Department: Massachusetts Institute of Technology. Dept. of Nutrition and Food Science
Publisher: Massachusetts Institute of Technology
Date Issued: 1976
Description:
Thesis. 1976. M.S.--Massachusetts Institute of Technology. Dept. of Nutrition and Food Science.Microfiche copy available in Archives and Science.Bibliography: leaves 121-127.
URI: http://dspace.mit.edu/handle/1721.1/27886
http://hdl.handle.net/1721.1/27886
Keywords: Nutrition and Food Science, Freeze-dried foods, Compacting

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