irrespective of the size and type of food sample, shall it be exactly 2.958 in Hg or nearest, per triple point of water so assisting in vaporization of water? As the pressure reads 2.958 in Hg corresponding to 50 degree C, on boiling point line curve.
Miguel Angel García-Alvarado
If you only desire vacuum drying, you must use a pressure greater to water vapor pressure at 50oC. Otherwise you may have a flash evaporation that may produce the solid material would be expulsed from drying dish. If you want vacuum freeze drying, you must use a pressure lower than water triple point pressure (611.7 Pa) in order to assure that water change phase from solid to vapor.
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