Agriculturae Conspectus Scientificus, Vol 72, No 4 (2007)

A Comparison of Factors that Influence the Lyophilization Process

Dumitru MNERIE, Gabriela-victoria ANGHEL, Alin Vasile MNERIE, Constantin CHEVERESAN

Pages: 367-370


The lyophilization (or freeze drying) process for agro-foods products depends on a series of technological factors that are in an inter-dependence with the process performance. This paper presents an expert method and its application. This method characterizes the influence factors of the lyophilization process, after the importance level of some factors in correlation with other factors, is defined. Only the most important factors were considered; influence considerations were made in relation to some adjustment factors of the lyophilization system. These research results were necessary for reconsideration and re-design of agro-foods lyophilization systems.


Lyophilization; factors; importance; optimization; process

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