Freeze-drying of fodder

Resumo

This article presents conceptual procedures of designing freeze-drying of protein rich fodders, such as fish and other seafood, and suggests a continuous method of freeze-drying in a freeze dryer with uniform processed product warm-up in any point of the chamber space. The substantiated freeze-drying mode includes product freezing at–30 to–50°C and drying down to a moisture content of 5–8% at 120–130°C.