The freeze drying model on the basis of heat transfer processes for tomatoes subject to radiation boundary conditions was founded to predict the time of sublimation dehydration.
认为番茄冻干过程为传热控制，建立了辐射边界的准稳态模型，利用该模型可以较准确的预测升华干燥的时间。
The article gives optimize control aimed function in vacuum sublimation drying process, optimize control method and the introduction of ZDG-40 freeze drying equipment heating system.
介绍了真空升华干燥过程优化控制目标函数及其优化控制方法，ZDG - 40冷冻干燥机加热系统。
The influence of freezing rate, sublimation temperature, the temperature and pressure of drying room and water catching machine on the freeze drying process was discussed.
探讨了冻结速率、升华温度、干燥室及捕水器温度、压强对干燥时间的影响。
With the help of the orthogonal experimentation we analyse the academic number of the Pre-freezing and sublimation-drying time, measure co-crystal temperature and the drying time.
通过正交试验对预冻时间和升华干燥时间进行了分析，测量了黄瓜的共晶点温度和干燥时间。
The operation conditions for the higher sublimation rate during freeze drying of cooked beef slice were studied.
该文研究了干切牛肉冷冻干燥中使升华干燥速率最大化所需要的操作条件。
The method comprises the following steps of: preparing and prefreezing materials, drying the materials by sublimation and desorption under vacuum, and hermetically conserving the materials.
由以下步骤组成：物料准备、预冻、真空条件下升华干燥和解 吸干燥，最后密封保存。
The method comprises the following steps of: preparing and prefreezing materials, drying the materials by sublimation and desorption under vacuum, and hermetically conserving the materials.
由以下步骤组成：物料准备、预冻、真空条件下升华干燥和解 吸干燥，最后密封保存。
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