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Organisation of the Influence Factors System for Foodstuffs Lyophilization

Gabriela-Victoria Anghel
Dumitru Mnerie
Dumitru Tucu
Titus Slavici
Alin Vasile Mneri

Sažetak

Optimization of the utilization of the system of foodstuffs lyophilization (freeze drying) presupposes a total analysis of the influence factors systemic model. All the factors that have some direct influence on the lyophilization process and the factors that have indirect influence and are in relation with the optimization criteria were considered. Using the competent opinions of nine experts and after the identification of all the influence factors and their restrictions a method through which an organized system was formed was applied. Finally, the values of entropy system and of the organization level of the factors system were determined.

Ključne riječi

Foodstuff; lyophilization; organization; factors

Hrčak ID:

19406

URI

https://hrcak.srce.hr/19406

Datum izdavanja:

15.12.2007.

Posjeta: 1.002 *