Collapse

During sublimation, Ts must be kept low enough to prevent pore structure collapse caused by partial melting (8). When collapse occurs, vapor escape is cut off, the product foams, and drying rapidly fails. Collapse will occur at Ts greater than - 23°C for coffee extract. Collapse can occur at Ts as low as — 46°C (for Concord grape juice). At the other extreme, Tb as high as — 1.5°C can be safely used for potatoes. Collapse can occur if flow-pressure drop is excessive or if P0 is too large, but it can be prevented, if need be, by reducing the condenser operating temperature or by reducing the sublimation rate by decreasing Tp.

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