Experimental Study of Influence on The Moving of Sublimation Interface by Precooling Rate and Drying Temperature During Freeze-drying

摘要

For complex heat and mass transfer during freeze-drying, the shape and the moving rate of sublimation interface have not been clearly recognized yet. In this paper, Micro-CT scanner was used to follow the moving interface during sublimation. Apple slices cut into 16mm in diameter and 8mm in thickness were used as experimental samples, they were scanned every two hours during sublimation. The scanning images were analyzed and measured, then variation curves of grey value and curves of sublimation rate in two directions were obtained. The moving rates of sublimation interface under various precooling rates and primary drying temperatures were compared. The results show that, heat and mass transfer happens both at the upper and the under surface of the sample. Also it happens at the side surface to some extent. The interface shows as a three-dimensional moving mode, contracts to the geometric centre of the sample and presents an approximately spheral shape. Apple samples frozen at low rate sublimated more quickly than those by high rate. While drying temperature was higher, the sublimation interface moved more quickly. Under slow precooling condition, the sublimation rate rose quickly near the end of sublimation not only in vertical direction, but in horizontal direction.