The operation conditions for the higher sublimation rate during freeze drying of cooked beef slice were studied.
该文研究了干切牛肉冷冻干燥中使升华干燥速率最大化所需要的操作条件。
Basing on the test results, the influences of chamber pressure and shelf temperature on sublimation rate and sublimation temperature are studied.
通过实验，研究了冻干过程中干燥箱内压力和搁板温度对升华速度及升华温度的重要作用。
To two different precooling rate, the differences of the moving of sublimation interface were compared.
针对两种不同的预冷速率，比较了升华界面移动的不同。
应用推荐