Freeze drying, also known as lyophilisation or cryodesiccation, is a low temperature dehydration process which involves freezing the product, lowering pressure, then removing the ice by sublimation. This ppt give you insights of freeze drying and its working, advantages & disadvantages of it.
Dehydration process,
Typically used to preserve a perishable material or make the material more convenient for transport,
Mostly used for light food required by astronauts, hikers
Founded in 1988, Pyramid Laboratories, Inc., is a contract parenteral drug manufacturer and analytical provider that serves both the pharmaceutical and biotechnology industries. Among the Pyramid Laboratories, Inc., offerings is its equipment, including a laboratory-scale lyophilizer as well as a differential scanning calorimeter, along with a team of scientists to optimize the formulation of the product for lyophilization, also known as freeze-drying.
Freeze drying, also known as lyophilisation or cryodesiccation, is a low temperature dehydration process which involves freezing the product, lowering pressure, then removing the ice by sublimation. This ppt give you insights of freeze drying and its working, advantages & disadvantages of it.
Dehydration process,
Typically used to preserve a perishable material or make the material more convenient for transport,
Mostly used for light food required by astronauts, hikers
Founded in 1988, Pyramid Laboratories, Inc., is a contract parenteral drug manufacturer and analytical provider that serves both the pharmaceutical and biotechnology industries. Among the Pyramid Laboratories, Inc., offerings is its equipment, including a laboratory-scale lyophilizer as well as a differential scanning calorimeter, along with a team of scientists to optimize the formulation of the product for lyophilization, also known as freeze-drying.
A drying process in which moisture is first converted to ice and then through reduced pressure and increase temperature it is directly converted to water vapor ( sublimation).
Complete process description, process parameters , types of freeze drying, case study of effect of different drying process on apple peels
Freezing is a unit operation in which temperature of a food is reduced below its freezing point (removal of sensible & latent heat of fusion), and a proportion of the water undergoes a change in state to form ice-crystals. Immobilization of water to ice and the resulting concentration of
dissolved solutes in unfrozen water lowers the water activity of the food. Lowering of temperature, lowers the microbial activity as well as suppresses the chemical reactions in the food. Generally,
we find two type of freezing method, quick freezing and slow freezing. In slow freezing, food products are introduced to low temperature for relatively longer time duration and hence the ice crystal formed are of larger in size, which are sometimes not at all desirable depending on
characteristic of food product. In quick freezing, relatively even lower temperature is used for food product but exposure time is less. Hence the ice crystal formed are of smaller size. Even though small ice crystal formed during quick freezing helps in preserving the texture and other characteristic of product, sometimes it may cause to temperature shock to product. Choosing the method of freezing is hence of utmost importance.
A stabilizing process in which a substance is first frozen and then the quantity of the solvent is reduced, first by sublimation (primary drying stage) and then desorption (secondary drying stage) to values that will no longer support biological activity or chemical reactions
Freeze drying pharmaceuticals uses a process called lyophilization to lower the temperature of the product to below freezing, and then a high-pressure vacuum is applied to extract the water in the form of vapour. The vapour collects on a condenser, turns back to ice and is removed.
The process of freeze drying with greater emphasis on the uses in the fisheries food processing sector. The presentation shows the process involved and the different steps involved and the effect of the process on the food material.
A drying process in which moisture is first converted to ice and then through reduced pressure and increase temperature it is directly converted to water vapor ( sublimation).
Complete process description, process parameters , types of freeze drying, case study of effect of different drying process on apple peels
Freezing is a unit operation in which temperature of a food is reduced below its freezing point (removal of sensible & latent heat of fusion), and a proportion of the water undergoes a change in state to form ice-crystals. Immobilization of water to ice and the resulting concentration of
dissolved solutes in unfrozen water lowers the water activity of the food. Lowering of temperature, lowers the microbial activity as well as suppresses the chemical reactions in the food. Generally,
we find two type of freezing method, quick freezing and slow freezing. In slow freezing, food products are introduced to low temperature for relatively longer time duration and hence the ice crystal formed are of larger in size, which are sometimes not at all desirable depending on
characteristic of food product. In quick freezing, relatively even lower temperature is used for food product but exposure time is less. Hence the ice crystal formed are of smaller size. Even though small ice crystal formed during quick freezing helps in preserving the texture and other characteristic of product, sometimes it may cause to temperature shock to product. Choosing the method of freezing is hence of utmost importance.
A stabilizing process in which a substance is first frozen and then the quantity of the solvent is reduced, first by sublimation (primary drying stage) and then desorption (secondary drying stage) to values that will no longer support biological activity or chemical reactions
Freeze drying pharmaceuticals uses a process called lyophilization to lower the temperature of the product to below freezing, and then a high-pressure vacuum is applied to extract the water in the form of vapour. The vapour collects on a condenser, turns back to ice and is removed.
The process of freeze drying with greater emphasis on the uses in the fisheries food processing sector. The presentation shows the process involved and the different steps involved and the effect of the process on the food material.
Definition of drying
Importance of drying
Difference between drying and evaporation
Equipments
References
Definition
A stabilizing process in which a substance is first frozen and then the quantity of the solvent is reduced, first by sublimation (primary drying stage) and then desorption (secondary drying stage) to values that will no longer support biological activity or chemical reactions.
History
Freeze drying was first actively developed during WORLD WAR II transport of serum.
The main aim was to store the products without refrigeration and to remove moisture from thermolabile compounds.
Atlas in 1961 built 6 production freeze drying cabinet for Nestle group in Germany, Holland.
Principle
Lyophilization is carried out using a simple principle of physics sublimation. Sublimation is the transition of a substance from the solid to the vapour state, without first passing through an intermediate liquid phase.
Lyophilization is performed at temperature and pressure conditions below the triple point, to enable sublimation of ice.
The entire process is performed at low temperature and pressure by applying vacuum, hence is suited for drying of thermolabile compounds.
The concentration gradient of water vapour between the drying front and condenser is the driving force for removal of water during lyophilization.
Freezing has been successfully employed for the long-term preservation of many foods, providing a significantly extended shelf life.
The process involves lowering the product temperature generally to -18 °C or below.The extreme cold simply retards the growth of microorganisms and slows
down the chemical changes that affect quality or cause food to spoil.
During freezing the cellular solution present in the food matrix is cooled to its initial freezing point, and further cooling causes the water molecule to
separate, forming ice crystal.
The migration of water molecules during crystallization led to an increase in osmotic pressure, further enhancing the water permeability of the cell membranes. This transport of water molecules, if not controlled, can eventually affect the microstructure of the frozen produce.
The freezing process occurs in two successive steps, i.e,
” NUCLEATION” and “CRYSTAL GROWTH”.
Heating, ventilation, and air conditioning is referred to as HVAC. It refers to the various systems used for heating, cooling, and moving air between indoor and outdoor spaces in both residential and commercial buildings. Lyophilization involves the removal of water or other solvents from a given product by a process called sublimation. It is also known as freeze drying. Read the complete article in this week's edition of Tech-knowledge along with the Industry buzz, weekly highlights, and fun facts surrounding the F&B industry.
Opportunity to reduce carbon content in supply chain thesis
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CFD Simulation of By-pass Flow in a HRSG module by R&R Consult.pptxR&R Consult
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It is always satisfying when we can help solve complex challenges like this. Do your systems also need a check-up or optimization? Give us a call!
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Itnesh kumar freeze drying
1. FREEZE DRYING
RAJ KUMAR GOEL INSTITUTE OF
TECHNOLOGY , GHAZIABAD
SUBMITTED TO
M.K.T sir
SUBMITTED BY
ITNESH KUMAR
AND
HIMANSHU SINGH
2. Freeze Drying
Freeze-drying also called as Lyophilization
It is a process in which material is freeze then high-
pressure vacuum is applied to sublimate the water in
the form of vapour
Process was first applied to food products after the
Second World War
Coffee was first freeze dried food products to be
produced, but now vegetables, fruits, meats, fish, dairy
products, herbs and food flavorings can be freeze dried
3. Principle
Based on Sublimation, where water passes directly from solid
state (ice) to the vapor state without passing through the
liquid state.
Sublimation of water can take place at pressures and
temperature below triple point i.e. 4.579 mm of Hg and
0.0099 degree Celsius.
Material to be dried is first frozen and then subjected under
a high vacuum to heat; frozen liquid sublimes leaving only
solid ,dried components.
4. * Lyophilization is carried out below the triple point to
enable conversion of ice into vapor, without entering
the liquid phase (known as sublimation .
).
Phase diagram of water
5. Steps in Freeze Drying
Pretreatment
Freezing
Primary Drying
Secondary
6. Pretreatment - method of treating the product prior to
freezing. include concentrating the
revision, decreasing a high-vapor-pressure solvent, or
increasing the surface area.
Freezing - The product is frozen. This provides a
necessary condition for low temperature drying.
temperatures are between −50 °C and −80 °C
7. Primary Drying - pressure is lowered, and enough heat
is supplied to the material for the ice to sublime. This
phase may be slow because, if too much heat is added,
the material's structure could be altered.
Secondary Drying - to remove unfrozen water
molecules, since the ice was removed in the primary
drying phase. In this the temperature is raised higher
than in the primary drying phase, to break any physico-
chemical interactions that have formed between the
water molecules and the frozen material
8. Equipment
The main components of freeze drying equipment are:
Refrigeration System
Vacuum System
Control System
Product Chamber or Manifold
Condenser
9. Refrigeration system - cools the condenser located
inside the freeze dryer. It also cool shelves in the
chamber for the freezing of the product.
Vacuum system - consists of a separate vacuum pump
connected to an airtight condenser and attached
product chamber.
Control systems - include temperature and pressure
sensing ability. Advanced controllers use the
programming of a complete “recipe” and monitor
drying process. It depends on the application and use.
10. Product chambers - a larger chamber with a system of
shelves on which to place the product.
Condenser – It is to attract the vapors being sublimed
off of the product. The sublimated ice accumulates in
condenser. temperature of the condenser substantially
below the temperature of the product.
11.
12. Heat & Mass transfer
There are 3 methods of heat transfer
Through frozen layer
Through dried layer
Heating by microwaves
When heat reaches sublimation front, it raises
temperature and water vapour pressure of ice, vapour
then moves through dried food to region of low
vapour pressure in drying chamber.
14. Advantages
Lightweight, which reduces the cost of shipping.
Requires no refrigeration, storage costs are reduced.
Physical structure of the food is not altered, food retains
much of its color, shape, texture, and flavor when it is
prepared for consumption.
Reconstituted quickly and easily by adding water.
Have a long shelf life when packed properly.
15. Conclusion
The freeze-drying process is expensive, which restricts
its application on wide range in the food industry.
New technical solutions are applied to modify the
freeze-drying process and make it time- and cost-
effective.
It is suitable for high value products with specific
biological and phytochemical properties
