Descriptions of the two stages in the drying process are explained. The process developed by University of Alaska-Fairbanks professor Alexander Oliveira lasts only 9 hours instead of the usual 20 hours where freeze-drying process was adj...
Lyophilization is common, but cost intensive and hence one of the key objectives during freeze-drying process development is to minimize the drying time (mainly primary drying time, which is the longest of the three steps in freeze-drying). However, increasing the shelf temperature into secondary...
Simulating Sublimation Using a Moving Mesh When simulating the freeze-drying process, a moving mesh must be used in order to account for the two material phases and the change in shape that occurs as the ice sublimes. This can be modeled according to a heat and mass balance analysis defined...
Freeze-drying, or lyophilization, is like “suspended animation” for food. In this process, fresh or cooked food is rapidly frozen and placed in a vacuum. The finished product is substantially lighter and more compact, making it a great option of lightweight backpackers....
Process conditions for improved flavor quality of freeze dried foods Studies on the retention of flavor during freeze drying, conducted primarily with model systems, have led to the development of mechanisms by which flavor retention phenomena may be explained, and to specification of process ...
drying. In-process data are needed during each step to understand the effect of shelf temperature, product temperature, and chamber pressure throughout the process. These data and other types of data provide information to ensure the product temperature remains below the failure point and provide ...
Encapsulation and sustained release from biodegrad- able microcapsules made by emulsification/freeze drying and spray/freeze drying. J Colloid Interface Sci. 2009;336(1):155-161.Yin W,Yates M Z.Encapsulation and sustained release from biodegradable microcapsules made by emulsification/freeze drying and...
Even though the lyophilization is an easy way to keep a reasonable number of viable cells, this preser- vation process can cause damage leading to the death of microorganisms or deterioration of its antagonistic qual- ity. These consequences can be minimized by optimizing freeze-drying conditions ...
Freeze-drying has been frequently used to preserve food and microorganisms at room temperature (RT) for extended periods of time; however, its application to mammalian species is difficult. Here, we developed a method to prolong the stability of freeze-dried (FD) mice spermatozoa at RT for more...
A freeze-drying system includes a vented cart for operation in a pressure-controlled chamber, and a plurality of heated shelves disposed in the vented cart. Each heated shelf includ