Scribd Logo
Upload

Welcome to Scribd!

  • 301 views

    Freeze Drying

    Uploaded by

    Ali Imran
    Freeze drying, also known as lyophilisation, is a low temperature dehydration process that involves freezing the product, lowering pressure, then removing the ice by sublimation. It removes all moisture from foods and tends to have less of an effect on taste than normal dehydration. During freeze drying, food is frozen and placed in a vacuum where the frozen water sublimates directly from ice to water vapor without passing through the liquid phase. This process helps retain nutrients and flavor better than other drying methods.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Freeze Drying

    Uploaded by

    Ali Imran
    301 views10 pages
    Freeze drying, also known as lyophilisation, is a low temperature dehydration process that involves freezing the product, lowering pressure, then removing the ice by sublimation. It removes all moisture from foods and tends to have less of an effect on taste than normal dehydration. During freeze drying, food is frozen and placed in a vacuum where the frozen water sublimates directly from ice to water vapor without passing through the liquid phase. This process helps retain nutrients and flavor better than other drying methods.

    Original Title

    ppt

    Copyright

    © © All Rights Reserved

    Available Formats

    PPTX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Freeze drying, also known as lyophilisation, is a low temperature dehydration process that involves freezing the product, lowering pressure, then removing the ice by sublimation. It removes all moisture from foods and tends to have less of an effect on taste than normal dehydration. During freeze drying, food is frozen and placed in a vacuum where the frozen water sublimates directly from ice to water vapor without passing through the liquid phase. This process helps retain nutrients and flavor better than other drying methods.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    301 views10 pages

    Freeze Drying

    Uploaded by

    Ali Imran
    Freeze drying, also known as lyophilisation, is a low temperature dehydration process that involves freezing the product, lowering pressure, then removing the ice by sublimation. It removes all moisture from foods and tends to have less of an effect on taste than normal dehydration. During freeze drying, food is frozen and placed in a vacuum where the frozen water sublimates directly from ice to water vapor without passing through the liquid phase. This process helps retain nutrients and flavor better than other drying methods.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    You are on page 1of 10

    Freeze-Drying

    • Freeze drying, also known as lyophilisation, is a low temperature


    dehydration process that involves freezing the product, lowering
    pressure, then removing the ice by sublimation.
    • Freeze-drying is a special form of drying that removes all moisture and
    tends to have less of an effect on a food’s taste than normal dehydration
    does.
    • In freeze-drying, food is frozen and placed in a strong vacuum. The water
    in the food then sublimates that is, it turns straight from ice into vapor.
    Titles

    • Freeze-Drying of high value of food


    • Freeze drying Technique and its wide application in Biomedical
    and Pharmaceutical Science
    • Effect of Quantity of Low- Mrthoxyl Pectin on physical
    properties Of Freeze-drying strawberry Jellies
    Abstract
    • Freeze-drying is a relatively expensive process. The equipment is about
    three times as expensive as the equipment used for other separation
    processes, and the high energy demands lead to high energy costs.
    • Freeze-drying also has a long process time, because the addition of
    too much heat to the material can cause melting or structural
    deformations.
    • Therefore, freeze-drying is often reserved for materials that are heat-
    sensitive, such as proteins, enzymes, microorganisms, and blood
    plasma. The low operating temperature of the process leads to minimal
    damage of these heat-sensitive products.
    Objective

    • Freeze-drying retains nutritional value better than other drying methods,


    further supporting consumers’ desire for nutrition from whole foods.
    • Freeze-drying also causes less damage to the substance than other
    dehydration methods using higher temperatures.
    • The primary purpose of freeze drying within the food industry is to
    extend the shelf-life of the food while maintaining the quality.
    • In addition, flavors, smells and nutritional content generally remain
    unchanged, making the process popular for preserving food.
    Continue
    • Pharmaceutical companies often use freeze-drying to increase the shelf life
    of products, such as vaccines and other injectables.
    • By removing the water from the material and sealing the material in a
    vial, the material can be easily stored, shipped, and later reconstituted to its
    original form for injection.
    • In Chemical synthesis, products are often freeze-dried to make them more
    stable, or easier to dissolve in water for subsequent use.
    • Raw food materials contain a lot of water, ranging from 80% to 95%. The
    removal of water by sublimation results in the creation of highly porous
    structure of the freeze-dried products, and the rehydration of lyophilisates
    occurs immediately.
    Material and Methods
    The main components of freeze drying equipment are:
    Refrigeration System
    Vacuum System
    Control System
    Product Chamber or Manifold
    • Condenser
    Methods of freeze-drying
    • Pretreatment
    • Freezing
    • Primary Drying
    • Secondary Drying
    Water Activity and Moisture contact of some freeze-drying food
    Results
    • Freeze-drying process is not widely used in the food industry due to
    its high operation cost. Although new improvements such as
    adsorption, fluidization, and microwaves have been researched in the
    last decade inorder to reduce costs, vacuum freeze-drying is, up to
    now, the only technology used in an industrial scale to dry Coffee,
    spices, meats, food ingredients and otherhigh-value foods. However,
    with the increasing concern about food quality, this process could be
    considered as avaluable alternative to preserve other foods

    You might also like