ResourceGeneral Lab
Freeze drying: Basic theory & applications
16 Oct 2019Freeze drying is the most gentle process to dry various types of perishable materials. The principle of freeze drying is based on the direct transition of a substance from the solid to the gaseous state, called sublimation. Initially, the product is frozen and then dried by sublimation in an environment of reduced pressure. The low pressure enables direct changeover of the frozen solvent into vapor. In most freeze drying applications, the solvent to be removed from the product is water. However, other solvents can be used to a certain extent, such as ethanol.
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Food and Beverage ProcessingFood and Beverage Processing involves the preparation of food products for further analysis. Typical instrumentation includes blanchers, color sorters, cookers, grinders, and refrigeration. These are used to replicate the processes commonly used in the commercial preparation of food and beverages.Evaporators and Freeze DryersCentrifugal evaporation is used for solvent removal from a sample. This is a useful technique for sample concentration or sample drying. Many centrifugal evaporators are modular with a central vacuum pump for generating low pressure. Useful features of evaporators or vacuum ovens include minimal solvent bumping, solvent resistance, computer control, temperature regulation and benchtop design.Food SafetyFood safety describes the prevention of food-borne illnesses. Contamination with a variety of pathogens can be prevented with adequate temperature control, hygiene and labeling. Food samples can be tested using GC/MS, HPLC, SPE, and qPCR to ensure their adherence to regulations.Food Integrity
