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A Comparison of Factors that Influence the Lyophilization Process

Dumitru Mnerie
Gabriela Victoria Anghel
Alin Vasile Mnerie
Constantin Cheveresan

Sažetak

The lyophilization (or freeze drying) process for agro-foods products depends on a series of technological factors that are in an inter-dependence with the process performance. This paper presents an expert method and its application. This method characterizes the influence factors of the lyophilization process, after the importance level of some factors in correlation with other factors, is defined. Only the most important factors were considered; influence considerations were made in relation to some adjustment factors of the lyophilization system. These research results were necessary for reconsideration and re-design of agro-foods lyophilization systems.

Ključne riječi

Lyophilization; factors; importance; optimization; process

Hrčak ID:

19407

URI

https://hrcak.srce.hr/19407

Datum izdavanja:

15.12.2007.

Posjeta: 818 *