Le Thi Thanh Long, Huynh Thi Kim Giau, Hoang Thi Loan, Dang Thi Ngoc Dung, Nguyen Van Suc, Nguyen Tan Dzung; Modeling the freezing process of turmeric starch to determine the rate of freezing water; Recent Advances in Food Science; 2018; 1(1): 32-41

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Le Thi Thanh Long, Huynh Thi Kim Giau, Hoang Thi Loan, Dang Thi Ngoc Dung, Nguyen Van Suc, Nguyen Tan Dzung; Modeling the freezing process of turmeric starch to determine the rate of freezing water; Recent Advances in Food Science; 2018; 1(1): 32-41

The freezing process of turmeric starch was modeled to determine the rate of freezing water inside freezing turmeric starch for use in the freeze-drying process. The results obtained were used to determine the optimal freezing temperature of turmeric starch of -21.6oC (The water inside turmeric starch was completely crystallized or the rate of freezing water inside turmeric starch was 100%). This basic parameter is essential to set up the technological mode of the freezing process of turmeric starch for freeze drying and determine the technological mode of the freeze-drying. Corresponding to this technological mode, when operating the refrigeration system as well as the freeze-drying system will save energy, at the same time the product after the freeze drying is very good quality. Results obtained are used to calculate, design, mak and control the refrigeration system as well as the freeze drying, they are applied to the actual production.