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10th International Symposium on Heating, Ventilation and Air
Procedia Engineering 205 (2017) 3763–3768

10th
10th International
International Symposium
Symposium19-22 on
on Heating,
Heating, Ventilation and Air
Conditioning, ISHVAC2017, OctoberVentilation
2017, Jinan, and Air
China
10th International
Conditioning, Symposium
ISHVAC2017, on Heating, Ventilation and Air
Conditioning,
10th International Symposium19-22
ISHVAC2017, 19-22 October 2017,
2017, Jinan,
OctoberVentilation
on Heating, Jinan, and China
China
Air
Conditioning, ISHVAC2017, 19-22 October 2017, Jinan, China
Analysis
Conditioning, of Energy Saving
ISHVAC2017, 19-22during October Food 2017, FreezeJinan, Drying
China
Analysis
Analysis of of Energy
Energy Saving
Saving during
during Food
Food Freeze
Freeze Drying
Drying
Analysis of Energy NanchunSavingLuoa,b* , Haijing Shua,b
a,b* during Food Freeze Drying
Analysis of Nanchun
Energy
Nanchun Luo
Saving
Luo a,b*, Haijing
, during
Haijing Shu
Food
Shu
a,b
a,b Freeze Drying
Department of Energy and Dynamical Engineering,
a
Shandong Jianzhu University, Jinan, China 250101
b
Key Laboratory of Renewable
a EnergyofUtilization
Department Energy and Nanchun Luoa,b*, Haijing Shua,b
a,b*
Technologies
Dynamical in
Engineering,
a,b
Building ofShandong
the State Ministry
Jianzhu of Education,
University, Shandong
Jinan, ChinaJianzhu
250101 University, Jinan, China
b
Key Laboratory of
a
Department
Renewable EnergyofUtilization
Energy and Nanchun Luo , Haijing Shu
Dynamical in
Technologies
a,b*
Engineering,ofShandong
250101
Building Jianzhu of
the State Ministry
a,b
University, Jinan,
Education, ChinaJianzhu
Shandong 250101 University, Jinan, China
b
Key Laboratory of Renewable
aDepartment of Energy and Dynamical Engineering, Shandong Jianzhu University, Jinan, China 250101 University, Jinan, China
a Energy Utilization Technologies in Building of the State Ministry of Education, Shandong Jianzhu
250101Shandong Jianzhu University, Jinan, China 250101
Department of Energy and Dynamical Engineering,
bb
Key Laboratory
Laboratory of
of Renewable
Renewable
a EnergyofUtilization
Utilization Technologies in 250101
Building ofShandong
the State
State Ministry
Ministry of Education, Shandong Jianzhu University, Jinan,
Jinan, China
China
Key a Energy
Department Energy andTechnologies
Dynamical in Building
Engineering,of the Jianzhu of Education,
University, Shandong
Jinan, ChinaJianzhu
250101 University,
bb 250101
Key Laboratory of Renewable Energy Utilization Technologies in Building of the State Ministry of Education, Shandong Jianzhu University, Jinan, China
250101
250101
ABSTRACT
ABSTRACT
ABSTRACT
Most of researches focus on freeze drying curves of some certain food, that is, how to control temperature and pressure during freeze drying
ABSTRACT
ABSTRACT
Most About
process. of researches
why tofocus makeon freeze
such drying
freeze dryingcurves of some
curves and certain
why to food, that is,kinds
take some how to of control temperature
pretreating and pressure
and pre-freezing during there
measures, freezearedrying
less
Most of researches focus on freeze drying curves of some certain food, that is, how to control temperature and pressure during freeze drying
ABSTRACT
process. About
researches whywith.
dealing to make
In thissuch freeze
paper, drying
based curves and
on equations of why
heat to take some
transfer kindstransfer,
and mass of pretreating
factors and pre-freezing
affecting measures,
freeze drying ratethere are less
are analyzed
process.
Most About
Most of why tofocus
of researches
researches makeon
focus onsuch freeze
freeze
freeze drying
drying curvescurves and certain
of some
some why to food,
certain take some
food, is,kinds
that is, how to of control
to pretreating
control and pre-freezing
temperature and pressure measures,
pressure during there
freezeare less
drying
researches dealing
systematically, whichwith.
provides paper, drying
In thistheoretic based
basisoncurves howof
forequationsto doof pretreating
heat transfer that
andand how
mass transfer,
pre-freezing temperature
and factors
how controland
to affecting freeze drying
temperature during
andrate freeze drying
are analyzed
pressure during
researches
process.
process. ofdealing
Most About why with.
researches
About why to
to In this
make
focus
make on paper,
such freeze
freeze
such based
drying
drying
freeze dryingon equations
curvescurves and
of some
curves andof certain
heat to
why
why transfer
to take
food,
take andis,
some
that
some mass
howtransfer,
kinds
kinds of
to
of controlfactors
pretreating affecting
and
temperature
pretreating and and freeze
pre-freezing drying
measures,
pressure
pre-freezing ratethere
during
measures, are analyzed
freeze
there are
are less
drying
less
systematically, which provides theoretic basis for how to do pretreating and pre-freezing and how to control
freeze drying so as to shorten drying time. And the results are verified by two freeze drying figures. The results show (1) in order to shorten temperature and pressure during
systematically,
researches
process.
researchesAbout which
dealing toprovides
with.
whywith.
dealing In this
make
In this theoretic
paper,
such freeze
paper, basis
based
drying
based on
onforequations
how toand
equations
curves doof pretreating
of why
heat to
heat takeand
transfer
transfer and
some
andpre-freezing
mass and factors
transfer,
kindstransfer,
mass how toand
factors
of pretreating control
affecting
affecting temperature
freeze drying
pre-freezing
freeze dryingandrate
measures, pressure
rate during
are analyzed
there
are analyzed
are less
freeze drying
drying time andso save
as toenergy,
shortenfooddrying time.beAnd
should cut the
intoresults
properare sizeverified
and canbybetwo freeze drying
pretreated figures. The
with ultrasound results
or other show (1) inwhich
technologies order make
to shorten
food
freeze drying
systematically,
researches sowhich
dealing
systematically, aswith.
which to provides
shorten
In thisdrying
provides paper,time.
theoretic
theoretic basedAnd
basis
basis onforthe
howresults
equations
for how to
to do
do are
of verified
pretreating
heat by
transfer
pretreating and
andtwo
and freezetransfer,
pre-freezing
mass
pre-freezing drying
and
and figures.
how
how to
factors
to The
controlresults
affecting
control showdrying
temperature
freeze
temperature (1)and
inrate
and orderaretoanalyzed
pressure
pressure shorten
during
during
drying time and save energy, food should be cut into proper size and can be pretreated with ultrasound or other
structure porous. (2) From the point of raising freeze drying rate, slow pre-freeze is better than quick pre-freeze, especially at the late stage oftechnologies which make food
drying drying
freeze time and
drying
systematically,
freeze so save
sowhich
as toenergy,
as to shortenfood
provides should
drying time.
theoretic beAnd
And
basis cut into
the
forthe
how proper
results size
are
to doare and canby
verified
pretreating bybetwo
and pretreated
two with
freeze drying
pre-freezing drying
andultrasound
figures. or other
The
how to The
controlresultstechnologies
show (1)
temperature inwhich
(1)and order make food
to shorten
pressure shorten
during
structure
freeze porous.
drying which isshorten
(2) From the drying
pointbyoftime.
controlled raising
mass freezeresults
transfer. drying
(3) at the verified
rate, slow stage
earlier of freeze
pre-freeze is better
drying thanfigures.
(generally quick results
pre-freeze,
controlled show
especially
by heat in
at order
transfer), the to
late stage of
temperature
structure
drying
freeze
drying porous.
time
drying
time and
and (2)toFrom
so save
as
save energy, thefood
shorten
energy, point
drying
food oftime.
should
should raising
be
beAndcut
cutfreeze
into
the
into dryingare
proper
results
proper rate,
size
size slow
and
verified
and pre-freeze
can
canbybe
betwo is better
pretreated
freeze
pretreated withthan
drying
with quick pre-freeze,
ultrasound
figures.
ultrasound or
The
or other
results
other especially
technologies
show (1) in
technologies atwhich
the late
order
which to stage
make
make of
food
shorten
food
freeze drying which is controlled by mass transfer. (3) at the earlier stage of drying (generally controlled
food’s sublimation interface should be relatively low and absolute pressure of drying box relatively high so that there is enough heat transfer by heat transfer), temperature of
freeze
drying drying
structure
time
structure andwhich
porous.
porous. save
(2) is
(2) From
From controlled
energy, thefood
the point
pointbyof
ofmass
should betransfer.
raising
raising into (3)
freeze
cutfreeze at the
drying
proper
drying sizeearlier
rate,
rate, slow
and
slow stage
can of drying
pre-freeze
be pretreated
pre-freeze is (generally
is better
better
withthan controlled
quick
ultrasound
than quick or otherby technologies
pre-freeze,
pre-freeze, heat transfer),
especially
especially at temperature
atwhich
the
the late
make
late stage of
food
stage of
food’s sublimation
driving force and heatinterface
transfershould be relatively
coefficient. (4) at the lowlate
andstage
absolute pressure
(always of drying
controlled by massboxtransfer),
relativelytemperature
high so thatofthere is sublimation
food’s enough heatinterface
transfer
food’s
freeze sublimation
drying
structure
freeze porous.
drying (2)interface
which
which is
From
is should
controlled
the pointby
controlled bybe relatively
ofmass transfer.
raising
mass low(3)
freeze
transfer. andat
drying
(3) atabsolute
the
rate,
the pressure
earlier
slow
earlier stage of
of
pre-freeze
stage of drying
drying box
is better
drying relatively
(generally
than
(generally quick high
controlledso by
thatheat
pre-freeze,
controlled by theretransfer),
is enough
especially
heat at the
transfer), heat transfer
temperature
late stage
temperature of
of
driving force and heat transfer coefficient. (4) at the late stage (always controlled by mass transfer), temperature
should be relatively high, and absolute pressure of drying box relatively low to ensure there are enough mass transfer driving force and water of food’s sublimation interface
driving
freeze
food’s force and
food’s sublimation
sublimation
drying heat
which istransfer
interface coefficient.
should
controlled
interface bemass
bybe (4)transfer.
at the
relatively lowlate
andstage
(3) the(always
absolute
atabsolute
earlier controlled
pressure of by mass
of drying
stage of drying box transfer),
relatively
(generally temperature
high so
controlled thatof
so by food’s
there
heat is sublimation
enough
transfer), heatinterface
transfer
temperature of
shoulddiffusion
vapor be relatively high, andshould
coefficient. absolute relatively
pressure oflow and
drying pressure
box relatively low todrying
ensurebox thererelatively
are enoughhighmassthat there
transfer is enough
driving heat
force andtransfer
water
should
driving
food’s
driving be relatively
force and
sublimation
force and heathigh,
interface
heat andshould
transfer
transfer absolute
coefficient.pressure
(4)
(4) at
be relatively
coefficient. oflow
at the
the drying
late
late box(always
andstage relatively
absolute
stage lowoftodrying
controlled
pressure
(always controlled ensure
by
by mass there
box
mass are enough
transfer),
relatively
transfer), highmass
temperature transfer
so that
temperature of driving
food’s
ofthere force
is sublimation
food’s enough
sublimation and
heat water
interface
transfer
interface
vapor diffusion coefficient.
vapor
should
driving
should diffusion
be
force
be coefficient.
relatively
and heat
relatively high, and absolute
transfer
high, and absolute
coefficient.pressure of
(4) at the
pressure of drying box(always
late stage
drying box relatively low toto ensure
controlled
relatively ensure
by mass there are enough
enough
transfer), mass transfer
temperature transfer
of food’sdriving force and
sublimation and water
interface
© 2017
Keywords: The Authors.
Freeze drying; Published
Drying by Elsevier
rate; Sublimation Ltd.
interface; Energy saving; Masslow
transfer; Heat there are
transfer mass driving force water
vapor
should
vapor diffusion
be Freeze
diffusion
Peer-review
Keywords:
coefficient.
relatively high,
coefficient.
under and absolute
responsibility
drying;
pressure
of the
Drying rate; Sublimation
of drying
scientific box relatively
interface;committee
Energy saving; the low
of Mass 10th toInternational
ensure
transfer;
there are enough mass transfer driving force and water
Heat transferSymposium on Heating, Ventilation and
vapor diffusion
Keywords: Freezecoefficient.
Air Conditioning. drying; Drying rate; Sublimation interface; Energy saving; Mass transfer; Heat transfer
Nomenclature
Keywords:
Keywords: Freeze drying;
Freeze drying; Drying
Drying rate;
rate; Sublimation
Sublimation interface;
interface; Energy
Energy saving;
saving; Mass
Mass transfer;
transfer; Heat
Heat transfer
transfer
Nomenclature
Keywords: Freeze drying; Drying rate; Sublimation interface; Energy saving; Mass transfer; Heat transfer
Nomenclature
L
Nomenclature the thickness of food, m
Nomenclature
L the thicknesslatent
sublimating of food,
heatm
h
L
Nomenclature the thickness of food, mof ice, J/kg
ρh
Ld sublimating
density of
the thickness latent
dried
thicknesslatent heatm
layer,
of food,
food, of ice,
kg/m 3 J/kg
h
L sublimating
the of heatm of ice,3 J/kg
w ρhd0
L density
mass
the of dried
percentage
thickness
sublimating layer,
of
of food,
latent heatmkg/m
water at3 the
of ice,
ice, beginning of drying process
J/kg
ρd
h density of dried
sublimating layer,
latent heat kg/m
of J/kg
w
ρw h 0 mass percentage
sublimating
density of latent
dried of water
heat
layer, of
kg/m at33 the
ice, beginning
end
J/kg of dryingof drying
processprocess
ρdd0 e mass percentage
density of water
of dried layer, kg/mat the beginning of drying process
w
T
ρd∞e00 mass
gas percentage
temperature
density of water
around
of dried layer, at
food
kg/m 3 the end of
surface,℃
beginningdrying
of processprocess
of drying
e
w
w mass percentage of water at the end of drying
beginning processprocess
drying
wT ∞ gas
masstemperature
sublimation
percentage around
interface
of water
waterfood
at thesurface,℃
temperature,
the beginning
end ℃drying
of of drying
drying processprocess
T∞ie0e
w gas
masstemperature
percentage around
of food
at surface,℃
end of process
T λTd∞iie
w
T sublimation
heat
mass
gas interface
conductivity
percentage
temperature ofof temperature,
dried
water
around layer,
at
food the end ℃drying process
W/(m.℃)
of
surface,℃
∞ sublimation
gas temperature interface
aroundtemperature,
food surface,℃ ℃
λαd∞ heat conductivity
convection heat of dried
transfer layer,
coefficient W/(m.℃)
of
℃dried layer surface, W/(m2.℃)
2
T
T λdii gas temperature
sublimation
heat conductivity
sublimation around
interface food
of dried
interface surface,℃
temperature,
layer,
temperature, W/(m.℃)
℃
T α convection
convection
sublimation
heat heat
mass transfer
transfer
interface
conductivity coefficient
coefficient,
temperature,
of dried
dried ℃dried layer surface, W/(m2.℃)
of
layer, W/(m.℃)
W/(m.℃) dried
m/s layer surface, W/(m
λλαddi
m convection
heat heat
conductivity transfer
of coefficient
layer, of .℃)
αP
λαdmmi convection
water
heat vapor mass
conductivity
convection heat transfer
pressureof of
dried
transfer coefficient,
sublimation
layer,
coefficient W/(m.℃)m/s
ofinterface, Pa surface,
dried layer
layer surface, W/(m .℃)
W/(m22.℃)
convectionheat
convection masstransfer
transfercoefficient
coefficient, of m/s
dried
Pia water
water vaporheat
vapor pressure of vapor
sublimation ofinterface, Pa surface, W/(m2.℃)
α
αPmmi water vapor pressure
convection
convection
convection mass
pressure
mass of
transfer
transfer catcher
coefficient
coefficient,
of sublimation
transfer coefficient, surface,
dried layer
m/s
interface,
m/s Pa
P αmaaii water vapor
vapor pressure
convection
water mass of
of vapor
transfer
pressure catcherinterface,
coefficient,
sublimation surface,
m/s Pa
P water
water vapor
vapor pressure
pressure of
of vapor catcher2interface,
sublimation surface, Pa
D
PaiaP water
water vapor
vapor
water vapor
water diffusion
pressure
vapor pressure
pressure ofofcoefficient,
sublimation
of vapor
vapor catcher m /s
interface,
catcher2 surface, Pa
surface, Pa
P Da watervapor
water vaporpressure
diffusionofcoefficient,
vapor m2/ssurface, Pa
catcher
D water vapor diffusion coefficient, m /s
D
D *Corresponding water vapor
waterauthor. diffusion
diffusion coefficient,
coefficient, m
vaporTel.:86-531-86361067 m2/s
2
/s
D *Corresponding waterauthor. diffusion coefficient, m2/s
vaporTel.:86-531-86361067
*E-mail address: bysjrd@sina.com
Corresponding author. Tel.:86-531-86361067
E-mail address: bysjrd@sina.com
**E-mail address:author.
Corresponding bysjrd@sina.com
Tel.:86-531-86361067
Corresponding
1877-7058 © 2017 Theauthor. Tel.:86-531-86361067
Authors. Published by Elsevier Ltd.
*E-mail address: bysjrd@sina.com
Corresponding
E-mail
Peer-review address:
under author. Tel.:86-531-86361067
bysjrd@sina.com
responsibility
1877-7058 © 2017 The Authors. of the scientific
Published committee
by Elsevier Ltd. of the 10th International Symposium on Heating, Ventilation and Air Conditioning.
1877-7058
E-mail©address:
Peer-review 2017responsibility
under The Authors. of
Published
bysjrd@sina.com by Elsevier
the scientific Ltd. of the 10th International Symposium on Heating, Ventilation and Air Conditioning.
committee
Peer-review
1877-7058 under responsibility of the scientific committee of the 10th International Symposium on Heating, Ventilation and Air Conditioning.
1877-7058©
1877-7058 ©©2017
2017
2017The Authors.
TheThe
Authors. Published
Published
Authors. by
by Elsevier
by Ltd.
Elsevier
Published Ltd.
Elsevier Ltd.
Peer-review ©under responsibility
Authors. of the
the scientific committee of
of the
the 10th
10th International
1877-7058
Peer-review
Peer-review 2017
under
underTheresponsibility
responsibility Published
of by Elsevier
scientific
of the Ltd.committee
committee
scientific of the 10thSymposium
International Symposium on
on Heating,
Heating,
International Ventilation
onand
Ventilation
Symposium and Air
Air Conditioning.
Conditioning.
Heating, Ventilation and
Peer-review under
Air Conditioning. responsibility of the scientific committee of the 10th International Symposium on Heating, Ventilation and Air Conditioning.
10.1016/j.proeng.2017.10.330
3764 Nanchun Luo et al. / Procedia Engineering 205 (2017) 3763–3768
Nanchun Luo, et al. / Procedia Engineering 00 (2017) 000–000

T temperature of ice inside frozen food, ℃

1. Introduction

Food freeze drying includes two main processes, freezing and drying. After being frozen, food is put in a vacuum box, ice
inside the frozen food sublimates into water vapor and then the water vapor diffuses and is captured by a water vapor catcher. In
resent year, freeze drying food occupies more and more market share in food industry, such as freeze drying coffee, freeze drying
vegetables and freeze drying sea cucumber, etc. Because of its convenience and fresh-keeping ability, freeze drying food is
welcomed by more and more consumers.
However, to a certain extent the use of food freeze drying is limited by its high costs. The freeze drying equipment includes
many components, which makes the equipment expensive. And energy consumption during whole freeze drying process
(including freeze and drying) is very large, for example, while 1 ton of shallot being freeze dried, 1080kW.h is cost. Zhihua Yao
of Shanxi Agricultural Technology University tested energy consumption of four kinds of food during whole freeze drying
process, the results are shown as table 1 [1]

Table. 1. Energy consumption distribution during freeze drying

Food freezing Sublimation drying Water vapor condensing Vacuum maintaining
[kJ] [kJ] [kJ] [kJ]
2843 27303 12514 14220

According to table 1, energy consumption of sublimation drying is the most among the four parts, nearly one half of the total
energy consumption. Therefore, shortening freeze drying time and thus decreasing energy consumption during freeze drying is
very important.

2. Heat transfer and mass transfer during freeze drying

The absolute pressure of gas in drying box is 13-130Pa, lower than the three-phase point of water, and belongs to the range of
medium vacuum. During freeze drying, ice in frozen food is sublimated into water vapor which then spread to the water vapor
catcher (a water vapor catcher is generally a evaporator of a refrigeration system). During this sublimating drying process,
The freeze dryer should provide heat energy to the ice within the food so that the ice can sublimate, therefore, heat transfer occur.
At the same time, water vapor diffuses from sublimating surface through porous dried layer and then spread to vapor catcher, this
is mass transfer.

2.1. Sublimating drying process controlled by heat transfer

For radiation type of freeze dryer, suppose that the heat transfer process is stable, according to heat balance of the drying
process (equation (1)), time needed by sublimating drying can be calculated by equation (2) [2].
dM R
K ( 2A )(T∞ − Ti ) = LAhρ d ( w 0 − w e )( − ) (1)
dt

Lh ρ d (w 0 )  λ d (1 − M ) + L (1 − M )2 
t =  R R  (2)
2 (T ∞ − T i )λ d  α 4 
 

where L is the thickness of food, m; h is sublimating latent heat of ice, ρd is density of dried layer, w0 and we are mass
percentage of water respectively at the beginning and at the end of drying process, T∞ is gas temperature around food surface, Ti
is sublimation interface temperature, λd is heat conductivity of dried layer, α is convection heat transfer coefficient of dried
layer surface. K is heat transfer coefficient, A is area contacted with gas.

2.2. Sublimating drying process controlled by mass transfer

For sublimating process controlled under mass transfer, time needed by sublimating drying can be derived by mass balance
equation, that is, the mass of water vapor diffusing from sublimation interface to dried layer surface is equal to the mass of water
vapor spreading from dried layer surface to water vapor catcher surface. Mass balance equation and drying time calculation
equation are shown as follow [2]:
 Nanchun Luo et al. / Procedia Engineering 205 (2017) 3763–3768 3765
Nanchun Luo, et al. / Procedia Engineering 00 (2017) 000–000

D α L( w 0 − w e )ρ d dM R
( pi − ps ) = m ( ps − pa ) = (− ) (3)
XRT RT 2M dt

RTL2 ρ d (w 0 − w e )  4D 
t= 1 +  （4）
8 DM (p i − p a )  α m L 

Where αm is convection mass transfer coefficient, Pi is water vapor pressure of sublimation interface, Pa is water vapor
pressure of the vapor catcher surface, D is water vapor diffusion coefficient, T is temperature of ice inside frozen food.

2.3. Factors affecting sublimating drying rate

At the earlier stage of sublimating drying or while the dried layer is thin, drying rate is primarily controlled by heat transfer.
While at the late stage or while the dried layer is thick, drying rate is primarily controlled by mass transfer.
According to equation (2) and (4), In order to shorten freezing time and thus save energy, Following factors must be
controlled: food thickness (L), food’s mass percentage of water at beginning (w0,), gas temperature on food surface (T∞),
sublimation interface temperature (Ti), heat conductivity of dried layer (λd), convection heat transfer coefficient of dried layer
surface (α), convection mass transfer coefficient (αm), water vapor pressure of sublimation interface (Pi), water vapor pressure
of vapor catcher surface (Pa), water vapor diffusion coefficient (D), temperature of ice inside frozen food (T).
As mentioned above, food freeze drying consists of three stages: (1) pretreatment, (2) freeze (also named as prefreeze) and (3)
vacuum drying. In order to shorten drying time and save energy, attention should be payed not only to vacuum drying process
itself but also to pretreatment and freeze process.

3. Applying more technologies to pretreating process

Before freeze and vacuum drying, food must experience some preparation process so as to extinguish activity of enzyme and
thus extend storage period of freeze dried food. For people’s health and dietary habit other pretreatment must be made. For
shorten time needed by drying, what should be prepared?

3.1. Food cutting, boiling and concentration

According to equation (2) and (4), whatever for drying process controlled by heat transfer or by mass transfer, time needed
by drying prolongs when food thickness (L) increases, especially for process controlled by mass transfer the influence is more
obvious, because at the later time of drying, the dried layer is relatively thick, the sublimated vapor must go through longer
distance from sublimating interface to dried layer surface. On the other hand, the thicker the food is, the more water it
has.Therefore, before freeze and vacuum drying, food must be cut into appropriate size.
As water percentage of food entering freeze dryer (w0, ) increases, time needed by vacuum drying prolongs. For meat or
poultry, after being cut, it also needs to be boiled to remove some water and be convenient for eating. For liquid food which has
high percentage of water, concentration before freeze drying is needed so as to decrease w0.

3.2. Ultrasound treatment

In recent years, ultrasound technology is used in pretreatment of food freeze drying. It is used for removing water from food
by means of permeating, thus water percentage of food entering freeze dryer (w0, ) is decreased. Furthermore, ultrasound
treatment can make food material porous which will allow water to pass through more quickly [3,4], and thus water vapor
diffusion coefficient (D) increases. Both decreasing w0 and increasing D can shorten drying time and save energy.
Duan Xu and other three scholars made a experiment on mushroom ultrasound treatment. According to their study, when
appropriate ultrasound power, pulse and treatment time are applied, mushroom freeze drying time can be shorten by
approximately 30% [3]. Other technologies which can decrease water percentage and make food materials porous can also be
applied to pretreatment process.

4. Pay attention to freeze process

Large ice crystals is formed inside food during slow freeze process, and small ice crystals formed during quick freeze process.
After large and continuous ice crystals sublimates, large and continuous holes or passages are left, allowing sublimated water
vapor to go through more easily. Therefore, water vapor diffusion coefficient (D) increases. According to equation (4), drying
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time can be shorten for freeze drying process controlled by mass transfer. Merely from the point of saving drying time, slow
freeze before vacuum drying is beneficial for drying time shortening and energy saving.
It is noted that if vitrification occurs during freezing process, the subsequent vacuum drying will be hindered. Because no
crystals are formed and no expansion occurs during vitrification freeze process. Molecules constituting food materials are
location invariant. It is difficult for water vapor to escape from food. Therefore, for vitrification freeze food, deverification must
be carried out in advance of vacuum drying process. That is, Temperature of vitrification freeze food must be raised so that
crystals can be formed.

5. Optimizing vavuum drying process

5.1. At earlier stage of drying

At this stage, drying rate is mainly controlled by heat transfer. Time needed by drying is determined by equation (2). Main
factors affecting drying rate are gas temperature on food surface (T∞), sublimation interface temperature (Ti), heat conductivity
of dried layer (λd), convection heat transfer coefficient of dried layer surface (α).
In order to increase heat conductivity of dried layer (λd), gas pressure of drying box should be relatively high. This is because
dried layer consists of porous solid framework and holes full of vapor and non-condensable gas. Gas conductivity in holes
increases with gas pressure in holes increasing. Also with raising gas pressure in drying box, convection heat transfer coefficient
on dried layer surface (α) increases. Because gas in vacuum drying box is very thin, gas pressure affects convective effect
obviously [5]. To sum up, with gas pressure in vacuum drying box raised, both heat conductivity of dried layer (λd) and
convection heat transfer coefficient of dried layer surface (α) are raised. Therefore, a relatively high pressure in drying box can
strengthen heat transfer by raising total heat transfer coefficient . On the other hand, according to equation (2), in order to
increase heat transfer driving force, a low food sublimation interface temperature (Ti) is needed. As shown in equation (2), the
lower the food sublimation interface temperature (Ti) is, the shorter the freeze drying time is.

5.2. At late stage of drying

At this stage, drying rate is mainly controlled by mass transfer. In order to increase mass transfer driving force from food
surface to the air in the drying box, water vapor pressure in drying box should be relatively low, and water vapor pressure of
sublimation interface (pi) should be high (equation (4)) , which means a high food sublimation interface temperature. Therefore,
at late stage, a high food sublimation interface temperature and a low drying box pressure is beneficial for raising drying rate.
Investigations show that sublimation drying time can be shortened by 13% with 1℃food temperature raise at this stage[6,7].
On the other hand, with gas pressure in drying box decreased, water vapor diffusion coefficient (D) increases. And thus time
needed by sublimation drying is shortened according to equation (4). The relation between water vapor diffusion coefficient (D)
and average gas pressure in holes of died layer (p) is shown as equation (5) [5].

C 2 D 0w.iner D k. w
D= (5)
C 2 D 0w .iner + D k . w p

According to equation (5), with the average gas pressure in holes of died layer (p) decreased, water vapor diffusion
coefficient (D) is raised. And a low average gas pressure in holes of dried layer means a low gas pressure in drying box.
Therefore, with a low gas pressure in drying box, a high water vapor diffusion coefficient (D) can be obtained. So that drying
time can be shortened and energy be saved.

5.3. Freeze drying curves

(1) pressure curves: both curve 1 and 2 of Figure.1 [8] are pressure in drying box changed with time. The two curves show
the same pressure measured by different pressure gages. According to curve 1 and 2 of Figure.1 and pressure curve of figure. 2
[9], pressure decreases with time, that is, at earlier stage of drying process pressure is relatively high, and at late stage it is low.
These curves verify the analysis above. At earlier stage, drying rate is controlled by heat transfer, relatively high pressure is
beneficial to strengthen heat transfer. At late stage, drying rate is controlled by mass transfer. Low pressure in drying box can
enhance mass transfer driving force and raise water vapor diffusion coefficient so as to increase drying rate.
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T/℃

t/h
Fig. 1 Freeze drying curves of products in drying box with heating shelf

Fig. 2. Freeze drying curves of spinach

(2) food temperature curves: according to curve 3 of figure.1 and food temperature curve of figure. 2, food or product
temperature is raised with time, that is, at earlier stage of drying process temperature is relatively low, and at late stage it is high,
which well corresponds to the analysis above. At earlier stage, drying rate is controlled by heat transfer, relatively low food
temperature (especially food sublimating interface temperature, Ti) can enhance heat transfer driving force so that drying rate can
be increased (as shown in equation (2)). While at late stage, drying rate is controlled by mass transfer. High temperature of food
sublimating interface means a high water vapor pressure of the interface (pi), which can enhance mass transfer driving force and
shorten drying time (as shown in equation (4)).

5 CONCLUSIONS

As mentioned above, Most of researches focus on freeze drying curves of a certain food. About why to make such freeze
curves and why to implement some kinds of pretreating and pre-freezing measures, there are less researches dealing with. In this
paper, based on equations of heat transfer and mass transfer, factors affecting freeze drying rate are analyzed systematically.
Based on above theoretical analysis, measures of pretreating and pre-freezing are proposed, as well as food temperature and
drying box pressure during vacuum drying are discussed. Some conclusions can be obtained:
1) At preparation stage (or pretreatment stage), food must be cut into pieces of appropriate thickness. For the purposes of
decreasing water percentage in food before freeze drying, boiling or concentration could be done. Ultrasound treatment or other
technologies which can decrease water percentage and make food structure porous can also be applied to this stage so as to allow
sublimated water vapor pass through the food structure more quickly.
2) At freezing stage, the rate of freeze should be controlled. Large and continuous ice crystals can be obtained while freeze
is slow. After large and continuous ice crystals sublimates, large and continuous holes or passages are left, allowing sublimated
water vapor to go through more easily. Thus diffusion coefficient (D) increases, drying time is shorten and energy is saved.
Therefore, if merely from the point of raising drying rate, slow freeze is better than quick freeze, especially at late stage of drying
which is mainly controlled by mass transfer. It also needs to be noted that vitrification freeze should be avoided at this stage.
3) At earlier stage of sublimating drying, the drying rate is mainly controlled by heat transfer. Heat conductivity of dried
layer (λd) and convection heat transfer coefficient of dried layer surface (α) should be increased to strengthen heat transfer. For
this purpose, gas pressure in the vacuum drying box should be relatively high. On the other hand, Food temperature should be
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relatively low to enhance heat transfer driving force. At late stage of drying, drying rate is mainly controlled by mass transfer. In
order to increase mass transfer driving force and water vapor diffusion coefficient, a high food temperature and a low drying box
pressure should be held.
4) Two figures of freeze drying curves verify the theoretic analysis done by this paper. All of the drying box pressure curves
of the two figures show decreasing trend, and all of the food temperature curves of the two figures show raising trend. The curves
correspond with theoretic analysis.

Acknowledgment
The authers would like to acknowledge Department of Energy and Dynamical Engineering of Shandong Jianzhu University.
and Key Laboratory of Renewable Energy Utilization Technologies in Building of the State Ministry of Education.

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