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Thank you. Yes, Prof. Niranjon disect the topic and explored it in details. It was a great pleasure for me to develop this video for our channel.

Thank you. Yes, Prof. Niranjon presented it in an excellent way. It was a great pleasure for me to develop this video for our channel.

No, it is not for cooling, it is just to reduce pressure below critical point 610 Pa so that sublimation could occur. I hope my answer would be clear to you.

Fruits should be dried, but high sugar may create problems due to their stickiness and amorphous nature

Thank you for you nice and appreciating works, which definitely will encourage me.

Thank you. Now we have given basic understanding. Next we will prepare your freeze-drying of coriander.

You are welcome! Pleased to know that you have found this video an interesting one.

Send me e-mail.

amjad alayasrh

Thnak you. I am reading your question by English translation. You question was: whether sublimation will occur at -20oC? Yes you could have sublimation, when? After freezing at -20oC, if you reduce the pressure below 610 Pa then you will have sublimation when verticle line crosses the submilation line, or if pressure is below 610 Pa but not crossing the sublimation line, then you need to heat to cross the sublimation line to have sublimation. It not necessary to to have always -40oC for sublimation.

@@foodinnovationshafiur اشكرك دكتور انا صنعت جهاز تجفيف بل تفريز ولاكني أواجه بعض المشاكل عندما ارفع درجة الحرارة الى 50 تنهار الفاكه مع اني نفذت كل شروط التسامي الضغط والبرود ة وأعدت التجربه اكثر من مره اذا امكن التواصل واتس اب حتا ازودك بصور للجهاز وبالمناسبة انا فني تبريد واملك ورشه لتصنيع في 🇯🇴

@@qwert3948 Thank you. I think your issue is witinin the material not the freeze-drying opearting conditions or sublimation.

@@foodinnovationshafiur اشكرك دكتور المادة هي الفواكة مثل الفراولة 🍓 او الموز🍌 اذا كانت درجة الحرارة-20 فكم يجب أن تكون درجة حرارة الارفف او الصواني

@@foodinnovationshafiur في الفيديو الأخير لك ذكرت أن درجة حرارة الصواني 40 مقابل -40حسب الطور المائي،فهل اذا كانت درجة الحرارة-20 تبقى درجة حرارة الصواني 40 ام نقلل درجة حرارة الصواني بما يتناسب مع درجة حرارة التفريز -20

Yes, you could contact me. I will try to explian within my capacity.

Thank you. In the next video, I am going to explian the minimum temperature and pressure for sublimation using phase diagram.

I have uploaded the new video. Please watch. Thank you.

Thank you. The sublimation process will depend on the amount of unfreezable water. You need to find the unfreezable water from the literature source and then need to calculate the time based on the sublimation rate. Please watch my state diagram videos to know the unfreezable water. I am planning to make more videos on the freeze-drying. I could address these issues, if audiences are interested.

@@foodinnovationshafiur Can I contact you on Facebook?

Cost would be 8,000 to 9,000 Euro. However, it depends with many factors, such as regions (i.e. commisions for the dealers), and tax of the regions.

Thank you. Pleased to know that your have found this video interesting

Thank you. Pleased to know that you have found this video interesting.

Thnak you.

Thank you.

Thank you.

Thank you. Yes, it is completely correct. We could also define like this.

@@foodinnovationshafiur Thank you so much for your reply, now we have another definition of hurdle effect, I'm happy my thinking is correct.

Thank you. Pleased to know that you have found my video interesting.

Thank you. I will plan to make few videos in this direction.

Thank you.

Thank you.

Thank you.

Thank you.

Thank you.

Thank you. Pleased to have positive feedback

Thank you. Pleased to know that you found this video interesting 😀

Thank you for your appreciation

Thank you. I would like to help if it is in my capacity.

In the first calculation since the Q is given as W/m3 instead of W and in the second calculation volume of the tube is given, not mass. If you check the units, then you could understand why density is used and it can give the mass at the end. Please let me know if it is still not clear. Thank you for your question.

Zulaika: Thank you.

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Thank you. Pleased to know that you have found this video interesting.

Thank you. Yes, it is on the general aspects of food safety.

Thank you.

Pleased to know that you have found this video interesting

Thank you.

Thank you.

Thank you for your idea. Please let me what types of standards. Any examples would help me to plan.

Thank you for your appreciation on the video. I feeling good since you have found it interesting.

You are Welcome!