Abstract
ABSTRACT Previously published experiments on freeze-drying of foamed milk by microwaves are explained with an alternative theoretical model. The frozen milk foam is assumed to consist of parallel thin plates. A low-pressure gas stream consisting of air and water vapor mixture is believed to circulate freely in voids between plates. Air stream provides additional energy for the freeze-drying, helps to remove the sublimating water vapor and prevents an excessive icrowave heating of the dry milk foam.
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