The document discusses various types of drying equipment used to remove moisture from foods and other materials. It describes common industrial dryers like spray dryers, tray dryers, fluidized bed dryers, drum dryers, vacuum dryers, and freeze dryers. For each type of dryer it provides details on how it works, advantages, disadvantages, and applications. The overall document provides an overview of key industrial drying methods and factors to consider when selecting appropriate drying equipment.
Vacuum packaging is an effective way to increase the shelf life of food products. Here the product is placed in an air-tight pack, the air sucked out and the package sealed.
The document discusses various advances in seed storage methods. It notes that proper storage is important to maintain seed quality until planting. Methods discussed include drying seeds to safe moisture levels, using structurally sound storage structures in cool areas, hermetic bags, metal bins, treated jute and paper bags, and modern fumigation techniques using gases like methyl bromide to kill insects in stored seeds and grains. Good storage practices involve cleaning, pest control, and regular inspection and treatment if needed.
the spray drying process involves the atomization of a solution ,slurry or emulsion containing one or more components of the desired product in to droplets by spraying followed by the rapid evaporation of the sprayed droplets in to solid powder by hot air at a certain temp and pressure.
Retort pouches provide a convenient packaging solution for foods. They extend shelf life without refrigeration by using a retort process involving heat and pressure to sterilize sealed food packages. Retort pouches are flexible pouches made of heat resistant multilayer plastic and sometimes aluminum foil. They allow for various food types to be packaged and have advantages over cans like being lightweight, easy to store and distribute, and providing more surface area for labels. The retort process cooks and preserves the food, making it shelf stable at room temperature for over a year. Retort pouches provide consumers with a convenient ready-to-eat package.
These are the sterile preparation intended to administered other than intestinal route to bypass first pass metabolism and directly goes to systemic circulation.
These preparation give quick onset of action and site specific activity.
Suitable for drugs which are inactive in GIT environment.
Can be given unconscious or vomiting or diarrheal patient.
These are the sterile preparation intended to administered other than intestinal route to bypass first pass metabolism and directly goes to systemic circulation.
These preparation give quick onset of action and site specific activity.
Suitable for drugs which are inactive in GIT environment.
Can be given unconscious or vomiting or diarrheal patient.
The document discusses various types of drying equipment used to remove moisture from foods and other materials. It describes common industrial dryers like spray dryers, tray dryers, fluidized bed dryers, drum dryers, vacuum dryers, and freeze dryers. For each type of dryer it provides details on how it works, advantages, disadvantages, and applications. The overall document provides an overview of key industrial drying methods and factors to consider when selecting appropriate drying equipment.
Vacuum packaging is an effective way to increase the shelf life of food products. Here the product is placed in an air-tight pack, the air sucked out and the package sealed.
The document discusses various advances in seed storage methods. It notes that proper storage is important to maintain seed quality until planting. Methods discussed include drying seeds to safe moisture levels, using structurally sound storage structures in cool areas, hermetic bags, metal bins, treated jute and paper bags, and modern fumigation techniques using gases like methyl bromide to kill insects in stored seeds and grains. Good storage practices involve cleaning, pest control, and regular inspection and treatment if needed.
the spray drying process involves the atomization of a solution ,slurry or emulsion containing one or more components of the desired product in to droplets by spraying followed by the rapid evaporation of the sprayed droplets in to solid powder by hot air at a certain temp and pressure.
Retort pouches provide a convenient packaging solution for foods. They extend shelf life without refrigeration by using a retort process involving heat and pressure to sterilize sealed food packages. Retort pouches are flexible pouches made of heat resistant multilayer plastic and sometimes aluminum foil. They allow for various food types to be packaged and have advantages over cans like being lightweight, easy to store and distribute, and providing more surface area for labels. The retort process cooks and preserves the food, making it shelf stable at room temperature for over a year. Retort pouches provide consumers with a convenient ready-to-eat package.
These are the sterile preparation intended to administered other than intestinal route to bypass first pass metabolism and directly goes to systemic circulation.
These preparation give quick onset of action and site specific activity.
Suitable for drugs which are inactive in GIT environment.
Can be given unconscious or vomiting or diarrheal patient.
These are the sterile preparation intended to administered other than intestinal route to bypass first pass metabolism and directly goes to systemic circulation.
These preparation give quick onset of action and site specific activity.
Suitable for drugs which are inactive in GIT environment.
Can be given unconscious or vomiting or diarrheal patient.
STRETCH & SHRINK WRAPPING FULL DETAILS ASBIN KUMAR
This document discusses stretch film and shrink wrapping. Stretch film is used to hold boxes and products together on a pallet for transportation, while shrink wrapping loosely covers individual products or loads and shrinks tightly when heat is applied. Both are commonly made from polyethylene plastics. Stretch film is cost effective for securing loads during transport and storage, and comes in varieties for different applications. Shrink wrapping protects products from damage and moisture. Equipment for applying each includes both manual and automatic options.
spray drying is technology widely used in milk powder and coffee powder manufacturing industry because of its working principle and technology involved..
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This document discusses the laundry operation process from collecting soiled linen to storage. It involves sorting linen by degree of soiling and color, stain removal, washing using water, chemicals and considering cycle length, temperature and water level. Drying uses hot air or airing to dry linen. Ironing or pressing is done for some items. Folding is mostly manual and important for appearance and storage. Storage involves proper rotation to increase linen lifespan.
This document discusses the key steps in a laundry operation cycle including collecting soiled linen, sorting, stain removal, washing, drying, ironing, folding, and storage. The washing process aims to remove soil, suspend soil, and discharge soil from the machine. Key factors that must be considered are length of cycle, temperature of water, water level, and type of chemicals used. Drying is done using hot air to render linen completely dry. Finished items may require ironing and pressing. Folding is usually done manually to achieve the desired fold and ensure quality. Storage involves properly storing linen in a designated area with rotation to increase linen lifespan.
A fluidized bed dryer uses hot air to fluidize and dry granular materials. Hot air is passed through the granules in a perforated container, lifting the granules and suspending them in the air stream. This allows for uniform drying as the hot air surrounds each granule. Fluidized bed dryers can be vertical or horizontal and are made of stainless steel or plastic. They are used to efficiently dry materials for tablet production in 20-40 minutes, much faster than tray drying.
This document discusses high temperature sterilization methods, focusing on steam sterilization. It describes the anatomy and components of steam sterilizers, different types of steam sterilizers, and the phases of a steam sterilization cycle. The key conditions for effective steam sterilization are described as contact, time, temperature and moisture. Basic work practices are outlined for preparing items, loading and unloading sterilizers, and maintaining sterilization quality. Dry heat sterilization and special sterilization concerns are also briefly discussed.
The document discusses various packaging and food processing equipment, including their working principles, advantages, and disadvantages. It covers vacuum packaging machines, form fill and seal machines, cup fillers, and automatic water bottling machines. The key points are:
- Vacuum packaging machines remove air from packages to extend food freshness and reduce spoilage. Form fill and seal machines vertically or horizontally form tubes from plastic film, fill them with products, and seal the packages.
- Cup fillers use measuring cups to volumetrically fill free-flowing products like nuts or grains. Automatic water bottling machines integrate bottle rinsing, filling, and capping into one machine to automate the water bottling process.
The document discusses dispersion dryers, which are suitable for rapidly drying powdery and bulk materials. Dispersion dryers differ from fluidized bed dryers in that they pass drying air through the product at a higher velocity. This allows products with high moisture contents to be dried in a single pass without recirculation. The dispersion dryer consists of a cylindrical housing divided into two sections by a perforated plate. Moist product is fed in and dispersed by rotating tools while drying air enters spirally to efficiently dry the product through intensive circulation and heat exchange.
Ultra tech end user training 10 6-11-spillcontainment onlyMario Cruz
UltraTech International, Inc. provides spill containment, stormwater management, and environmental compliance products. They have over 400 products and 60 patents, developing approximately 20 new products per year. UltraTech entered the stormwater management market in 1997 and now has the largest product offering. Their products are used across many industries, including construction, mining, oil and gas, transportation, and more. Common applications include secondary containment, spill response, and meeting EPA regulations.
This document provides an overview of inhalation aerosols, including the propellants used, packaging, and filling techniques. It discusses the main components of aerosols like propellants, containers, valves, and actuators. The two main types of propellants are liquefied gas propellants and compressed gas propellants. It also summarizes the advantages and disadvantages of aerosols as well as the pressure filling and cold filling methods used to manufacture pharmaceutical aerosols.
The document discusses vacuum ovens, which are used to dry materials through the application of heat under reduced pressure. Vacuum ovens work by heating shelves inside a vacuum chamber to indirectly apply heat to trays of product. This allows water to evaporate off the product at a lower temperature than normal due to the reduced boiling point under vacuum. Key advantages are lower energy use and avoiding damage to heat-sensitive materials compared to normal drying. Pharmaceutical, plastic, and food industries commonly use vacuum ovens in processing.
The document describes the process for preparing parenteral products. It involves:
1. Cleaning and sterilizing all equipment and containers using methods like steam, dry heat, or filtration.
2. Compounding the product carefully under clean conditions while filtering and filling containers.
3. Sealing the containers securely and testing the finished product through quality control processes like sterility testing to ensure safety.
This presentation covers drying and dehumidification. It defines drying as the final removal of water from a material, usually through the application of heat. There are various types of drying methods discussed, including drum drying, spray drying, freeze drying, tray drying, and fluidized bed drying. Dehumidification is the removal of moisture from air using a dehumidifier. The document compares different drying equipment and their applications while explaining key concepts like drying curves and mechanisms.
This document discusses MAP (modified atmosphere packaging) and the types of packaging materials and equipment used. It provides details on:
1) The common gases used in MAP mixtures and how they inhibit microorganism growth.
2) The classification of packaging materials based on their oxygen barrier properties from low to ultra high barrier.
3) The main types of packaging machines used in MAP depending on the product, including horizontal and vertical flow packs, deep drawing, bag sealing, and vacuum chamber machines.
This document discusses various drying methods and processes. It defines drying as the removal of liquid from solids using heat. Common applications of drying include manufacturing granules, reducing bulk/weight, and food preservation. The drying process involves heat transfer, phase change of water to vapor, and vapor removal. Key drying methods are described, including tray drying, vacuum drying, fluidized bed drying, and freeze drying. Tray drying uses racks and forced hot air convection. Vacuum drying uses lower pressure to reduce boiling points. Fluidized bed drying suspends materials in an upward gas flow. Freeze drying sublimes ice directly to water vapor under vacuum.
Vacuum bag forming and pressure bag formingLahiru Dilshan
Vacuum bag forming and pressure bag forming are techniques used to consolidate composite materials. Vacuum bag forming uses vacuum pressure to pull resin-coated fibers into a mold cavity, while pressure bag forming uses both vacuum and positive air pressure to push the materials into the mold. These techniques are commonly used to produce parts for applications like medical devices, automotive, and recreation where higher fiber content and lower voids are needed compared to traditional layup methods. The processes involve laying up materials on a mold, sealing in a vacuum bag, and applying vacuum or pressure to consolidate the part before curing. They provide advantages like close tolerances and rapid prototyping for medium production quantities.
This document discusses various garment finishing processes and equipment. There are three main garment finishing application methods: dip process, tumbling process, and pad-dry-cure method. It also describes different types of garment finishing machines like hand finishers, multi-form finishers, shirt finishers, pant finishers, and used look finishing machines. The document provides details on the features and functioning of these different finishing processes and equipment.
The document provides information about beverage cans and their manufacturing process. It discusses that beverage cans are aluminum containers that hold drinks like soda. The manufacturing process involves 14 main steps: 1) uncoiling aluminum sheet, 2) cupping, 3) wall-ironing and end forming, 4) trimming, 5) washing, 6) outside coating, 7) printing, 8) drying, 9) internal coating, 10) necking, 11) flanging, 12) end coating, 13) testing for defects, and 14) palletizing into stacks for transportation. Beverage cans are produced at high speeds through these automated steps to form the aluminum containers from coiled sheets.
The document describes a drum dryer, which consists of one or two horizontally mounted hollow cylinders or drums that are heated internally by steam and rotated. Liquid or slurry is spread as a film onto the heated, rotating drum surface where it dries rapidly via conduction and steam heating. The dried material is then scraped off and collected while the drum continues rotating. Drum drying allows for rapid drying of thermosensitive materials in a compact system, though it requires careful control of processing parameters and has high maintenance costs.
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This document discusses high temperature sterilization methods, focusing on steam sterilization. It describes the anatomy and components of steam sterilizers, different types of steam sterilizers, and the phases of a steam sterilization cycle. The key conditions for effective steam sterilization are described as contact, time, temperature and moisture. Basic work practices are outlined for preparing items, loading and unloading sterilizers, and maintaining sterilization quality. Dry heat sterilization and special sterilization concerns are also briefly discussed.
The document discusses various packaging and food processing equipment, including their working principles, advantages, and disadvantages. It covers vacuum packaging machines, form fill and seal machines, cup fillers, and automatic water bottling machines. The key points are:
- Vacuum packaging machines remove air from packages to extend food freshness and reduce spoilage. Form fill and seal machines vertically or horizontally form tubes from plastic film, fill them with products, and seal the packages.
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The document discusses dispersion dryers, which are suitable for rapidly drying powdery and bulk materials. Dispersion dryers differ from fluidized bed dryers in that they pass drying air through the product at a higher velocity. This allows products with high moisture contents to be dried in a single pass without recirculation. The dispersion dryer consists of a cylindrical housing divided into two sections by a perforated plate. Moist product is fed in and dispersed by rotating tools while drying air enters spirally to efficiently dry the product through intensive circulation and heat exchange.
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The document describes the process for preparing parenteral products. It involves:
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2. Compounding the product carefully under clean conditions while filtering and filling containers.
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This document discusses MAP (modified atmosphere packaging) and the types of packaging materials and equipment used. It provides details on:
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2) The classification of packaging materials based on their oxygen barrier properties from low to ultra high barrier.
3) The main types of packaging machines used in MAP depending on the product, including horizontal and vertical flow packs, deep drawing, bag sealing, and vacuum chamber machines.
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Vacuum bag forming and pressure bag forming are techniques used to consolidate composite materials. Vacuum bag forming uses vacuum pressure to pull resin-coated fibers into a mold cavity, while pressure bag forming uses both vacuum and positive air pressure to push the materials into the mold. These techniques are commonly used to produce parts for applications like medical devices, automotive, and recreation where higher fiber content and lower voids are needed compared to traditional layup methods. The processes involve laying up materials on a mold, sealing in a vacuum bag, and applying vacuum or pressure to consolidate the part before curing. They provide advantages like close tolerances and rapid prototyping for medium production quantities.
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Similar to Vacuum Packing - Food Packaging Technology (20)
2. INTRODUCTION
• Removal of air from the package prior to sealing
• The intent of vacuum
packing is usually to
remove oxygen, but in
fact air is removed
completely
• Paves the way to limit the growth of aerobic
microbes
• Prevents the evaporation of volatile components.
3. HISTORY
• Dates back to the period before World War II
• In France, air was removed from rubber latex
bags and sealed which slightly increased the
shelf life of the food product.
• After World War II, commercialization of
plastics opened the door for vacuum packing.
• In 1950, as a commercial initiative whole
turkeys were packed in plastic bags after
removal of air.
4. NEED FOR VACUUM PACKAGING
• 21% O2 in air
• Favorable for most microbes
• O2 highly reactive
• Reacts with organic compounds causing
undesirable changes in sensory attributes.
5. TYPES OF VACUUM PACKAGING MACHINES
• External sealers
• Single Vacuum Chamber Machines
• Double Vacuum Chamber Machines
• Rotary belt type vacuum sealer (Rolling
vacuum sealer)
• Automatic Belt Vacuum Chamber Machines
• Thermoforming Vacuum Packaging Machines
6. EXTERNAL SEALERS
• Involves a bag being attached to the vacuum-
sealing machine externally.
• The machine will remove
the air and seal the bag
• Complete process occurs
outside the machine.
• Easy to operate homescale
7. SINGLE VACUUM CHAMBER MACHINES
• The whole setup should be kept inside the lid
like apparatus
• The chamber has a
heat seal inside, which
seals the bag after
removal of air.
• Can seal liquids due to equal pressure in the
chamber and the bag which eliminates spilling
8. DOUBLE VACUUM CHAMBER MACHINES
• Has two chambers but same as single chamber in
operation
• After sealing the chamber
is refilled with air
by the automatic opening
of a vent to the outside.
• This oncoming pressure squeezes all remaining
air in the bag.
• The lid is then opened and the product is
removed.
9. ROTARY BELT TYPE VACUUM SEALER
• Same as the double vacuum chamber
machine
• More convenient as the belt rotates
automatically while the bags are placed to the
sealing bar
• The sealed bags are automatically unloaded
• The packaging plate of the machine is also
adjustable
10. AUTOMATIC BELT VACUUM CHAMBER MACHINES
• The product travels on the conveyor belt and
automatically positioned in the machine, the
lid is closed and
the air gets removed
and finally sealed.
• The chamber is refilled
with air by the automatic
opening of a vent to the outside
• Suitable for packaging of large items.
11. THERMOFORMING VACUUM PACKAGING MACHINES
• Form-Fill-Seal type
• Products are loaded
into the thermoformed
packs and sealed under
vacuum
• PET is the most commonly used
thermoformed plastics due to easy molding
and high strength
• High operation speed
12. CONTAINERS FOR VACUUM PACKAGING
• Vacuum bag packaging is the most common
form of vacuum packaging
• Bags are available in multiple sizes,
thicknesses, and types to accommodate a
variety of products
• Made from polypropylene, polyethylene,
nylon and polyester
• The most common vacuum bag thickness is
0.07 mm
13. TYPES OF VACUUM BAGS
• Standard vacuum bags
• Channeled / embossed vacuum bags
• Vacuum zipper bags
• Notched vacuum bags
• High barrier shrink vacuum bags
14. STANDARD VACUUM BAGS
• Smooth and available in multiple thicknesses
and sizes
• The most common
thickness is 0.7 mm
• Ideal for most products
unless the product has sharp edges or corners
such as bones or pointed metal objects.
15. CHANNELED / EMBOSSED VACUUM BAGS
• The surfaces of the bags are textured
• Restrict air passage into the bag
• Have high O2 barrier
• Widely used on most
residential use vacuum
sealers
16. VACUUM ZIPPER BAGS
• Contains zipper in one end of the bag
• Facilitates easy opening and closure of bag
• Avoids tearing of bag to
take out the product and
so it can be reused
• Commonly used in
packaging of processed
meat and meat products.
17. NOTCHED VACUUM BAGS
• These bags are smooth and clear
• Have an easy to open
tear notch
• Size of the bag range
from 4 to 12 inch
widths.
18. HIGH BARRIER SHRINK VACUUM BAGS
• Contain multi layers meant for preventing
oxygen permeability
• High shelf life extension among vacuum bags
• Commonly made of Polyvinylidene chloride
(PVDC) and Ethylene vinyl alcohol (EVOH)
19. EFFICIENCY OF VACUUM BAGS
• Determined by measuring how much cm3 of
oxygen penetrates through 1 m2 of material
over a 24 hr period
• For standard bags it is 100 cm3
• For PVDC it is 10 cm3
• For EVOH it is 1 cm3
• Lower the penetration value higher will be the
efficiency
20. ADVANTAGES OF VACUUM PACKAGING
• Elimination of oxidation
• Preserves delicate oils
• Prevents freezer burn
• Maintenance of natural moisture
• Prevents microbial contamination
• Elimination of chemical preservatives
21. DISADVANTAGES OF VACUUM PACKAGING
• Risk of anaerobic bacterial growth
• Chance for loss of integrity of food while force
suctioning of air
22. TYPICAL SHELF LIVES OF VACUUM PACKAGED PRODUCTS
PRODUCT
NORMAL
REFRIGERATED LIFE
VACUUM PACKED
REFRIGERATED LIFE
Fresh Fish 1-2 days 1 week
Smoked fish 1-2 weeks 6 - 12 weeks
Fresh Beef 1-2 weeks 6 weeks
Fresh Pork 1-2 weeks 2 weeks
Fresh Poultry 1-2 days 1 week
Sliced Meat 1-2 days 6 - 12 weeks
Pizza 1-2 days 1 week
Cheese 1-2 weeks 6 - 12 weeks