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This document compares quasi-steady-state and unsteady-state formulations in freeze dryer modeling. It develops an unsteady-state model for the primary and secondary stages of freeze drying skim milk. The results are compared to those from a quasi-steady-state formulation. The study finds that the quasi-steady-state formulation is not valid when the applied heat load is high, as the heat load most affects drying time compared to other parameters like chamber pressure and radiation surface temperature.
- Author
- Néstor Silva
- Language
- EN