Title: Controlled humidity freeze drying process

Abstract: Freeze drying of foods is carried out under controlled humidity conditions whereby the dried products retain moisture in the 5-25% range and are thereby rendered suitable for compression. Humidity in the drying chamber is controlled by the presence of suitable hydrating inorganic salts that pass from a first low hydrated state to higher hydrated states during the drying process. During the hydration transition, the salts regulate the relative humidity in the drying chamber and further may furnish thermal energy for transmission to the drying foods and sublimation of moisture therefrom at reduced atmospheric pressure.

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Inventors: King, Cary J. (Kensington, CA, US)

Application Number: 584597
Filing Date: 1975-06-06
Publication_date: 1976-06-22
Assignee: The Regents of the University of California (Berkeley, CA)
Primary Class(es): 34/287
Other Classes:
US Patent Ref:

3438792	May, 1969	Kruger	34/5.
3466756	Sep, 1969	Tooby	34/5.
3716382	Feb, 1973	Chandrasekaran et al.	34/5.

Other Refs:
Primary Examiner: Camby, John J.
Assistant Examiner:
Attorney: Phillips, Moore, Weissenberger Lempio & Strabala