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dc.contributor.advisorPucci, Paul Francis
dc.contributor.authorHamilton, Leonard Anderson.
dc.dateJune 1973
dc.date.accessioned2012-11-13T23:51:22Z
dc.date.available2012-11-13T23:51:22Z
dc.date.issued1973
dc.identifier.urihttp://hdl.handle.net/10945/16629
dc.description.abstractExperimental results using roast turkey meat were obtained substantiating the uniformly retreating ice front model used in freeze-drying. A one-dimensional model for rehydration was developed, based on flow in capillary tubes. Experimental results using roast turkey meat compared favorably with model prediction for an effective capillary diameter of 0.0010 cm. The results indicate a rapid rehydration following the model behavior predicted, followed by a much slower rate of rehydration. Maximum rehydration of the samples tested was to approximately two thirds of the original water content, eighty percent of which occurred during the first, rapid rehydration period. The experiments also confirmed the model prediction of increased rehydration with increasing temperature.
dc.description.urihttp://archive.org/details/freezedryingrehy00hami
dc.language.isoen_US
dc.publisherMonterey, California. Naval Postgraduate Schoolen_US
dc.rightsThis publication is a work of the U.S. Government as defined in Title 17, United States Code, Section 101. Copyright protection is not available for this work in the United States.
dc.subject.lcshMechanical engineeringen_US
dc.titleFreeze-drying and rehydration.en_US
dc.typeThesisen_US
dc.contributor.corporateNaval Postgraduate School
dc.contributor.departmentMechanical Engineering
dc.description.serviceLieutenant Commander, United States Navy
etd.thesisdegree.nameM.S. in Mechanical Engineeringen_US
etd.thesisdegree.levelMastersen_US
etd.thesisdegree.disciplineMechanical Engineeringen_US
etd.thesisdegree.grantorNaval Postgraduate Schoolen_US


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