Mechanical compression of food products during freeze-drying through force produced by springs.

Description

Thesis. 1976. M.S.--Massachusetts Institute of Technology. Dept. of Nutrition and Food Science. / Microfiche copy available in Archives and Science. / Bibliography: leaves 121-127. / M.S.

Links & Downloads

1. http://dspace.mit.edu/handle/1721.1/27886
2. http://hdl.handle.net/1721.1/27886
3. 02353648

Tags

Nutrition and Food Science

Freeze-dried foods

Compacting

Additional Fields

Identifer	oai:union.ndltd.org:MIT/oai:dspace.mit.edu:1721.1/27886
Date	January 1976
Creators	Emami, Seid-Hossein
Contributors	James M. Flink., Massachusetts Institute of Technology. Department of Nutrition and Food Science
Publisher	Massachusetts Institute of Technology
Source Sets	M.I.T. Theses and Dissertation
Language	English
Detected Language	English
Type	Thesis
Format	167 leaves, application/pdf
Rights	M.I.T. theses are protected by copyright. They may be viewed from this source for any purpose, but reproduction or distribution in any format is prohibited without written permission. See provided URL for inquiries about permission., http://dspace.mit.edu/handle/1721.1/27886, http://dspace.mit.edu/handle/1721.1/7582