Freeze Drying Of Food Products

Author : Tse-Chao Hua,Bao-Lin Liu,Haimei Zhang
Publisher : Elsevier
Page : 280 pages
File Size : 50,9 Mb
Release : 2010-07-30
Category : Technology & Engineering
ISBN : 9781845697471

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Freeze-Drying of Pharmaceutical and Food Products by Tse-Chao Hua,Bao-Lin Liu,Haimei Zhang Pdf

Freeze-drying is an important preservation technique for heat-sensitive pharmaceuticals and foods. Products are first frozen, then dried in a vacuum at low temperature by sublimation and desorption, rather than by the application of heat. The resulting items can be stored at room temperature for long periods. This informative text addresses both principles and practice in this area. The first chapter introduces freeze-drying. The authors then review the fundamentals of the technique, heat-mass transfer analyses, modelling of the drying process and the equipment employed. Further chapters focus on freeze-drying of food, freeze-drying of pharmaceuticals and the protective agents and additives applied. The final chapter covers the important subjects of disinfection, sterilization and process validation. Freeze-drying of pharmaceutical and food products is an essential reference for food, pharmaceutical and refrigeration engineers and scientists with an interest in preservation techniques. It will also be of use to students in these fields. Addresses the principles and practices used in this important preservation technique Explains the fundamentals of heat-mass transfer analysis, modelling and the equipment used Discusses the importance of disinfection, sterilization and process validation

Author : Roji Balaji Waghmare,Manoj Kumar,Parmjit Singh Panesar
Publisher : John Wiley & Sons
Page : 308 pages
File Size : 50,9 Mb
Release : 2024-04-08
Category : Technology & Engineering
ISBN : 9781119982067

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Freeze Drying of Food Products by Roji Balaji Waghmare,Manoj Kumar,Parmjit Singh Panesar Pdf

An accessible guide to safely dehydrating food Freeze drying, or lyophilization, is a method for dehydrating food or other substances through the use of pressure instead of heat. This allows for the preservation and storage of high-value food products without altering their essential properties or causing a reduction in quality or value. For these reasons, freeze drying is the most reliable method for preserving and distributing high-quality products. Freeze Drying of Food Products provides a concise, accessible overview of freeze-drying techniques and their modern applications. Beginning with the basic principles and processes of freeze drying, it incorporates specific discussion of freeze-drying different categories of food products, before moving to an analysis of recent developments in freeze-drying technology. The result is a key publication in the fight to extend the shelf-life of food products and expand the distribution of high-quality freeze-dried foods. Freeze Drying of Food Products readers will also find: An editorial team with a wide range of pertinent research experience Detailed discussion of different freeze-drying processes such as vacuum drying, atmospheric drying, and spray drying Commercial Applications of freeze-dried food products Freeze Drying of Food Products is ideal for researchers and industry professionals involved in food production, food distribution, or food biotechnology, as well as students studying these and other related fields.

Author : Kermit Bird
Publisher : Unknown
Page : 56 pages
File Size : 45,8 Mb
Release : 1964
Category : Freeze-dried foods
ISBN : IND:30000090219423

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Selected Writings on Freeze-drying of Foods by Kermit Bird Pdf

Author : Geraldine Antoinette Corridon
Publisher : Unknown
Page : 88 pages
File Size : 49,7 Mb
Release : 1963
Category : Freeze-dried foods
ISBN : UOM:39015023571766

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Freeze-drying of Foods by Geraldine Antoinette Corridon Pdf

Author : John G. Day,Glyn Stacey
Publisher : Springer Science & Business Media
Page : 703 pages
File Size : 49,5 Mb
Release : 2007-06-05
Category : Science
ISBN : 9781588293770

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Cryopreservation and Freeze-Drying Protocols by John G. Day,Glyn Stacey Pdf

In addition to outlining the fundamental principles associated with the conservation of biological resources, freeze-drying and cryopreservation, this text is a compilation of cryptopreservation and freeze-drying methodologies applicable to different biological materiels, developed by expert laboratories.

Author : S. Padma Ishwarya
Publisher : CRC Press
Page : 359 pages
File Size : 47,7 Mb
Release : 2022-04-08
Category : Medical
ISBN : 9781000571455

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Spray-Freeze-Drying of Foods and Bioproducts by S. Padma Ishwarya Pdf

Spray-freeze-drying (SFD) is a synergistic drying technology that imbibes in it the merits of both spray drying and freeze-drying, whilst overcoming the limitations of these predecessor technologies. SFD produces uniquely powdered food and pharmaceutical products with porous microstructure and superior quality attributes. Owing to its atomization step and ultra-low-temperature operation, SFD is a competent drying technique for the production of valuable but sensitive bioactive components. Despite the costs and complexities involved, SFD has a competitive edge over the conventional drying techniques in providing distinctive product attributes. The applications of spray-freeze-drying in the area of food and bioproducts span across the product categories of instant food powders, dry flavors, active pharmaceutical ingredients, poorly water-soluble drugs, probiotics, proteins, enzymes and vaccines. Spray-Freeze-Drying of Foods and Bioproducts: Theory, Applications and Perspectives is the first exclusive title on this interesting drying technique. It provides a comprehensive understanding of the fundamentals of SFD and its food and pharmaceutical applications. The scope of this book, comprising 12 chapters, has been organizedunder four major headings: fundamentals of process-stages, applications with case-studies, recent advancements and the processing bottlenecks and solutions. Key Features Provides examples and case studies of nuances and intricacies associated with each stage of the spray-freeze-drying process Highlights the applications of spray-freeze-drying in the production of food products including soluble coffee, dairy powders, probiotics and flavors Serves as a ready-reckoner of characterization methods for spray-freeze-dried products Contains 200+ illustrations and tabulations The contents of this book are organized to cater to the knowledge needs of students, academicians, researchers and professionals in the food and pharmaceutical industry.

Author : Felix Franks,Tony Auffret
Publisher : Royal Society of Chemistry
Page : 220 pages
File Size : 46,9 Mb
Release : 2008
Category : Medical
ISBN : 9780854041510

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Freeze-drying of Pharmaceuticals and Biopharmaceuticals by Felix Franks,Tony Auffret Pdf

Aimed at product and process developers in the biopharmaceutical industry and academia, this is the first book to describe freeze-drying, as related to the pharmaceutical industry.

Author : Kermit Bird
Publisher : Unknown
Page : 40 pages
File Size : 51,5 Mb
Release : 1964
Category : Freeze-dried foods
ISBN : UVA:X030509867

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Freeze-drying of Foods by Kermit Bird Pdf

Author : Sara Smith Wells,Kate Randle Jones
Publisher : Unknown
Page : 0 pages
File Size : 50,9 Mb
Release : 2011
Category : Mormon cooking
ISBN : 1606419315

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Our Best Bites by Sara Smith Wells,Kate Randle Jones Pdf

Includes plastic insert with equivalent measurements and metric conversions.

Author : C. Anandharamakrishnan
Publisher : John Wiley & Sons
Page : 336 pages
File Size : 54,7 Mb
Release : 2017-02-03
Category : Technology & Engineering
ISBN : 9781118930519

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Handbook of Drying for Dairy Products by C. Anandharamakrishnan Pdf

Handbook of Drying for Dairy Products is a complete guide to the field’s principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based food ingredients. Details the techniques and results of drum drying, spray drying, freeze drying, spray-freeze drying, and hybrid drying Contains the most up-to-date research for optimizing the drying of dairy, as well as computer modelling options Addresses the effect of different drying techniques on the nutritional profile of dairy products Provides essential information for dairy science academics as well as technologists active in the dairy industry

Author : Davide Fissore,Roberto Pisano,Antonello Barresi
Publisher : CRC Press
Page : 201 pages
File Size : 40,8 Mb
Release : 2019-10-24
Category : Medical
ISBN : 9780429664014

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Freeze Drying of Pharmaceutical Products by Davide Fissore,Roberto Pisano,Antonello Barresi Pdf

Freeze Drying of Pharmaceutical Products provides an overview of the most recent and cutting-edge developments and technologies in the field, focusing on formulation developments and process monitoring and considering new technologies for process development. This book contains case studies from freeze dryer manufacturers and pharmaceutical companies for readers in industry and academia. It was contributed to by lyophilization experts to create a detailed analysis of the subject matter, organically presenting recent advancements in freeze-drying research and technology. It discusses formulation design, process optimization and control, new PAT-monitoring tools, multivariate image analysis, process scale-down and development using small-scale freeze-dryers, use of CFD for equipment design, and development of continuous processes. This book is for industry professionals, including chemical engineers and pharmaceutical scientists.

Author : J. M. Tuomy
Publisher : Unknown
Page : 62 pages
File Size : 53,7 Mb
Release : 1970
Category : Cooking for military personnel
ISBN : OSU:32435011118411

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Freeze-drying of Foods for the Armed Services by J. M. Tuomy Pdf

The report reviews the development and use of freeze-dried food products for the Armed Services. It covers the various products and ration systems that have been developed, the basic parameters of freeze-drying and freeze-dried foods, commercial freeze-drying facilities, compression of freeze-dried foods, and development of freeze-dried foods for astronaut feeding. The report is non-technical and includes a selected bibliography for persons wishing to go more deeply into the technical aspects of freeze-drying. (Author).

Author : Felipe Richter Reis
Publisher : Springer
Page : 72 pages
File Size : 53,9 Mb
Release : 2014-07-08
Category : Science
ISBN : 9783319082073

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Vacuum Drying for Extending Food Shelf-Life by Felipe Richter Reis Pdf

In this book, suitable examples of how to increase the shelf life of food materials while preserving their desirable original features are provided.

Author : Georg-Wilhelm Oetjen,Peter Haseley
Publisher : John Wiley & Sons
Page : 407 pages
File Size : 50,6 Mb
Release : 2008-01-08
Category : Science
ISBN : 9783527612499

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Freeze-Drying by Georg-Wilhelm Oetjen,Peter Haseley Pdf

Many modern pharmaceutical and biological products, e.g. blood derivatives, vaccines, cytostatic drugs, antibiotics, bacteria cultures but also consumer goods such as soluble coffee are freeze-dried to transform perishable substances into a form that can be stored and reconstituted to their almost original state without loss of quality. The book describes the up-to-date fundamentals of freeze-drying, not just presenting the process in all its seven steps theoretically, but explaining it with many practical examples. Many years of experience in freeze-drying allow the authors to supply valuable criteria for the selection of laboratory, pilot and production plants, discussing the advantages, drawbacks and limitations of different plant designs. In this second, completely revised edition, process and plant automation are introduced in a separate section and methods to transfer pilot plant qualifications and process data to production are presented. The guidelines for process and plant evaluation and qualifications have been updated and enlarged. Trouble shooting is concentrated in a section of its own and literature has been updated with 100 new quotations to include references as recent as 2002, and 100 new tables and figures have been added.

Author : Xiao Dong Chen,Arun S. Mujumdar
Publisher : John Wiley & Sons
Page : 352 pages
File Size : 50,9 Mb
Release : 2009-03-16
Category : Technology & Engineering
ISBN : 9781444309423

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Drying Technologies in Food Processing by Xiao Dong Chen,Arun S. Mujumdar Pdf

Drying is by far the most useful large scale operation method of keeping solid foods safe for long periods of time, and is of fundamental importance in most sectors of food processing. Drying operations need to be precisely controlled and optimized in order to produce a good quality product that has the highest level of nutrient retention and flavor whilst maintaining microbial safety. This volume provides an up to date account of all the major drying technologies employed in the food industry and their underlying scientific principles and effects. Various equipment designs are classified and described. The impact of drying on food properties is covered, and the micro-structural changes caused by the process are examined, highlighting their usefulness in process analysis and food design. Key methods for assessing food properties of dried products are described, and pre-concentration and drying control strategies are reviewed. Thermal hazards and fire/explosion detection and prevention for dryers are discussed in a dedicated chapter. Where appropriate, sample calculations are included for engineers and technologists to follow. The book is directed at food scientists and technologists in industry and research, food engineers and drying equipment manufacturers.