Original research article
Organisation of the Influence Factors System for Foodstuffs Lyophilization
2007, 72 (4) p. 361-365
Gabriela-victoria Anghel, Dumitru Mnerie, Dumitru Tucu, Titus Slavici, Alin Vasile Mneri
Abstract
Optimization of the utilization of the system of foodstuffs lyophilization (freeze drying) presupposes a total analysis of the influence factors systemic model. All the factors that have some direct influence on the lyophilization process and the factors that have indirect influence and are in relation with the optimization criteria were considered. Using the competent opinions of nine experts and after the identification of all the influence factors and their restrictions a method through which an organized system was formed was applied. Finally, the values of entropy system and of the organization level of the factors system were determined.
Keywords
Foodstuff, lyophilization, organization, factors
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