KDM Analytical manufactures dedicated food drying machines and provides various drying solutions including hot air food dehydrators, industrial food vacuum dryers, and food freeze dryers. The document discusses the principles and methods of different food drying techniques such as hot air drying, vacuum drying, and freeze drying. It explains how these techniques preserve foods by reducing moisture content to levels where microorganisms cannot grow.
This document provides information on various drying methods for food, including thermal drying, tray drying, flash drying, drum drying, foam mat drying, freeze drying, vacuum drying, and fluidized bed drying. It describes the basic mechanisms and processes, advantages, disadvantages, and applications of each drying technique. Key points covered include how each method removes moisture from foods using heat, reduced pressure, or other means to preserve and process agricultural products.
This document discusses freeze drying (lyophilization), including its principles, stages of the process, methods of freezing materials, advantages, and applications. Freeze drying works by first freezing the material to be preserved and then removing water by sublimation under a vacuum. This preserves the material's structure and composition while removing moisture. Common applications of freeze drying include preserving pharmaceuticals, foods, and biological materials as it results in materials that can be stored at room temperature for extended periods of time.
Advance in mass transfer in food applicationDayanand Raj
This document discusses advances in mass transfer processes for food applications. It begins by defining mass transfer and providing examples such as evaporation, absorption, and distillation. The fundamentals of mass transfer are then explained, noting that concentration gradients provide the driving force for mass to move between phases. Several key mass transfer operations for separating mixtures are described in detail, including distillation, gas absorption, dehumidification, liquid extraction, leaching, and drying. A variety of industrial and food processing applications that employ these operations are also outlined.
General consideration for process design of lyophilized productRajeev Sharma
Lyophilization is commonly used to improve stability and shelf life of injectable drugs like proteins, peptides, and liposomes. It involves three steps: freezing, primary drying where ice sublimates under vacuum, and secondary drying to remove bound water. Key considerations for lyophilization process design include excipient selection, filling container and closure system selection, pre-formulation studies, and ensuring the reconstituted product is suitable for injection. Process parameters like freezing rate and temperature, drying temperature and vacuum level must be optimized. Quality attributes of the lyophilized cake and reconstituted drug product are monitored through analytical testing and stability studies.
Lyophilization, also known as freeze drying, is a process that removes water from a material through sublimation while preserving its structure and composition. It works by first freezing the material and then reducing the pressure and increasing the temperature to allow the frozen water to change directly from solid to gas without passing through the liquid phase. A simple lyophilizer freezes materials on heated shelves, lowers the chamber pressure to 0.06 atmospheres using a vacuum pump, causing the frozen water to sublimate into a gas and condense on a freezing coil outside the chamber. Lyophilization is used to preserve bacterial and viral cultures, dry numerous products, and store water-damaged materials like manuscripts.
The document discusses various methods for preserving foods through drying. It describes the principles of drying foods to reduce moisture levels and prevent microbial growth. Several drying techniques are outlined including sun drying, solar drying, shade drying, and various mechanical dryers like oven dryers, kiln dryers, and fluidized bed dryers. The factors that influence the drying process and steps involved from selection and sorting of foods to drying, sweating and packing are also summarized.
KDM Analytical manufactures dedicated food drying machines and provides various drying solutions including hot air food dehydrators, industrial food vacuum dryers, and food freeze dryers. The document discusses the principles and methods of different food drying techniques such as hot air drying, vacuum drying, and freeze drying. It explains how these techniques preserve foods by reducing moisture content to levels where microorganisms cannot grow.
This document provides information on various drying methods for food, including thermal drying, tray drying, flash drying, drum drying, foam mat drying, freeze drying, vacuum drying, and fluidized bed drying. It describes the basic mechanisms and processes, advantages, disadvantages, and applications of each drying technique. Key points covered include how each method removes moisture from foods using heat, reduced pressure, or other means to preserve and process agricultural products.
This document discusses freeze drying (lyophilization), including its principles, stages of the process, methods of freezing materials, advantages, and applications. Freeze drying works by first freezing the material to be preserved and then removing water by sublimation under a vacuum. This preserves the material's structure and composition while removing moisture. Common applications of freeze drying include preserving pharmaceuticals, foods, and biological materials as it results in materials that can be stored at room temperature for extended periods of time.
Advance in mass transfer in food applicationDayanand Raj
This document discusses advances in mass transfer processes for food applications. It begins by defining mass transfer and providing examples such as evaporation, absorption, and distillation. The fundamentals of mass transfer are then explained, noting that concentration gradients provide the driving force for mass to move between phases. Several key mass transfer operations for separating mixtures are described in detail, including distillation, gas absorption, dehumidification, liquid extraction, leaching, and drying. A variety of industrial and food processing applications that employ these operations are also outlined.
General consideration for process design of lyophilized productRajeev Sharma
Lyophilization is commonly used to improve stability and shelf life of injectable drugs like proteins, peptides, and liposomes. It involves three steps: freezing, primary drying where ice sublimates under vacuum, and secondary drying to remove bound water. Key considerations for lyophilization process design include excipient selection, filling container and closure system selection, pre-formulation studies, and ensuring the reconstituted product is suitable for injection. Process parameters like freezing rate and temperature, drying temperature and vacuum level must be optimized. Quality attributes of the lyophilized cake and reconstituted drug product are monitored through analytical testing and stability studies.
Lyophilization, also known as freeze drying, is a process that removes water from a material through sublimation while preserving its structure and composition. It works by first freezing the material and then reducing the pressure and increasing the temperature to allow the frozen water to change directly from solid to gas without passing through the liquid phase. A simple lyophilizer freezes materials on heated shelves, lowers the chamber pressure to 0.06 atmospheres using a vacuum pump, causing the frozen water to sublimate into a gas and condense on a freezing coil outside the chamber. Lyophilization is used to preserve bacterial and viral cultures, dry numerous products, and store water-damaged materials like manuscripts.
The document discusses various methods for preserving foods through drying. It describes the principles of drying foods to reduce moisture levels and prevent microbial growth. Several drying techniques are outlined including sun drying, solar drying, shade drying, and various mechanical dryers like oven dryers, kiln dryers, and fluidized bed dryers. The factors that influence the drying process and steps involved from selection and sorting of foods to drying, sweating and packing are also summarized.
The process of freeze drying with greater emphasis on the uses in the fisheries food processing sector. The presentation shows the process involved and the different steps involved and the effect of the process on the food material.
This document discusses lyophilization or freeze drying, which is a process used to dehydrate foods and pharmaceuticals. It involves freezing the material, reducing pressure to allow the frozen water to sublimate, and then further drying at a higher temperature to remove bound water. The key stages are pre-freezing, primary drying where ice sublimates, and secondary drying to remove bound water. Freeze drying retains nutrients, flavor, and texture better than other drying methods. It allows for long shelf life but is more expensive than other methods. Common industrial freeze dryers include tray and tunnel dryers.
Changes In Quality Properties And Packaging Film Characteristics For Short Ti...Editor IJMTER
The aim was to study the changes in quality properties of foam mat dried Chandramukhi variety potato
powder and packaging film characteristics during ambient condition storage in LDPE pouches. The storage
duration was 17 weeks. Quality parameters were characterized by moisture content, co-efficient of reconstitution,
water activity, and total plate count of the potato powder. Packaging film was characterized by water vapor
transmission rate (WVTR) and permeability of the film. During storage a gradual increment in quality properties
except coefficient of reconstitution was observed. The WVTR showed substantial increment for 13 weeks,
followed by decrement and permeability was remaining constant. The relative humidity, temperature during
storage and storage duration has significant effect for changes in moisture content at p<0.05level.><0.05 level.
Freeze drying, also known as lyophilization, is a process used to preserve thermolabile materials such as foods, biological products, and pharmaceuticals. It works by freezing the material and then reducing the pressure and adding heat to allow the frozen solvent, such as water, to sublimate from the solid phase to gas phase without passing through the liquid phase. The process involves three main stages - freezing, primary drying where sublimation occurs, and secondary drying where remaining bound water is removed. Freeze drying preserves materials by removing water while retaining the material's structure, allowing heat-sensitive substances to be dried and stored without refrigeration.
This document discusses lyophilization technology. It defines lyophilization as a process where a substance is first frozen and then dried under vacuum to remove solvent via sublimation and desorption. The document outlines the history, principle, objectives, steps, equipment, advantages and disadvantages of lyophilization. The key steps are freezing the product, applying a vacuum to enable solvent sublimation without passing through liquid phase, and using low temperatures to drive off moisture. Lyophilization allows thermolabile materials to be dried and improves stability, shelf life and reconstitution of products.
This document discusses food dehydration and drying. It begins by introducing dehydration as a method of food preservation that removes moisture from food to inhibit bacterial growth. It then discusses the basics of the dehydration process using heat, dry air, and air movement. Next, it covers fundamental processes of heat and mass transfer during drying. Several methods of food drying are presented including open sun drying, dehydrators, and freeze-drying. Packaging methods for dehydrated foods like vacuum packaging and modified atmosphere packaging are also outlined. The document concludes by looking at effects of drying on food quality and future trends in dehydrated food packaging and production.
Preservation of Probiotic Bacteria by Freeze-Drying, and Achieving Stomach an...BTL
Preservation of Probiotic Bacteria by Freeze-Drying, and Achieving Stomach and Bile Acid Resistance: A TSB-funded research project by BTL, Microbial Development Ltd and the University of Cambridge.
A drying process in which moisture is first converted to ice and then through reduced pressure and increase temperature it is directly converted to water vapor ( sublimation).
Complete process description, process parameters , types of freeze drying, case study of effect of different drying process on apple peels
Lyophilization, also known as freeze drying, is a process used to preserve thermolabile materials such as pharmaceuticals and food by removing water from the materials after they are frozen. The process involves freezing the material, reducing pressure to allow the frozen water to sublimate directly from the solid phase to gas phase, and then using low temperatures and pressure to remove remaining water. Freeze drying allows heat-sensitive materials to be dried without significant damage and results in a material that can be stored without refrigeration and reconstituted by adding water. Common applications of lyophilization include preserving vaccines, plasma, bacteria, and thermolabile pharmaceuticals to extend their shelf life.
Freeze drying, also known as lyophilisation or cryodesiccation, is a low temperature dehydration process which involves freezing the product, lowering pressure, then removing the ice by sublimation. This ppt give you insights of freeze drying and its working, advantages & disadvantages of it.
This document provides an overview of freeze drying. It discusses that freeze drying involves freezing food, then removing almost all moisture in a vacuum chamber to preserve the food. It also discusses that freeze drying was originally developed to preserve blood plasma during World War II. Finally, it provides details on the freeze drying process, materials used, types of freezing, advantages and disadvantages of freeze drying.
DEHYDRATION
Chapter 5
INTRODUCTION
Water Activity is related to the amount of water contained in the food material and defines the amount of water that can be used for the growth and reproduction of micro-organisms,
Water is essential solvent that is needed in biochemical reaction in living organism.
FREE WATER VS BOUND WATER
The term water activity defines the degree in which such water molecules are “bound”.
A portion of the total water content present in a food material is strongly bound to specific sites on the molecules that comprise the food material.
FOOD PRESERVATION BY CONTROLLING WATER ACTIVITY
Preservation of many food materials can be achieved by lowering the amount of water available for the growth of micro-organisms.
CONTROLLING BROWNING REACTIONS
Food products are subject to browning reactions.
Dehydrated products are probably more so than others.
FOOD DRYING
Food is dried when water is removed from it.
The oldest and simplest way of water removal is sun drying.
The use of drying equipment heated by gas, electricity or steam is called artificial drying or dehydration.
Another method of drying food is by frying or oil drying.
ADVANTAGES OF DRIED AND DEHYDRATED FOODS
Decrease in weight and bulk
Convenience
Shelf stable
MECHANISM OF DRYING/DEHYDRATION
Two processes:
Heat transfer
Mass transfer
The rate of drying is affected by the following factors:
Humidity
Surface Area
Temperature
Air velocity
Ventilation/ moist air outlet
Atmospheric pressure and vacuum
STAGES OF DRYING
Constant rate period
Falling rate period
CONSTANT RATE PERIOD
At the start of the drying process, the food material is still completely wet.
FALLING RATE PERIOD
As drying proceeds the moisture content falls and the access of water form the interior of the food to the surface.
TYPES OF FOOD TO DRY
Seeds, leaf vegetables and herbs are probably the easiest to dry.
Lettuce, melons, and cucumbers are a few foods that do not dry well by conventional methods.
CASE HARDENING
The higher the temperature and the lower the humidity, the more rapid the rate of dehydration will be, but if drying takes place too fast, “case hardening” will occur.
UNIFORM DRYING
Simple drying equipment do not dry food uniformly.
This document discusses lyophilization technology and form fill seal technology. It provides background on lyophilization including its history, objectives, principles, basic components, process and steps. Lyophilization involves freezing, primary drying under vacuum to remove water by sublimation, and secondary drying to remove bound water. Form fill seal technology is an automated process to sterilely fill and seal products without personnel intervention to reduce contamination. It involves pre-sterilization, aseptic filling and sealing in a closed chamber, and post-production cleaning. Both technologies allow for sterile preservation of thermolabile products with long shelf lives.
Sublimation is a purification process where a solid transitions directly to its gas phase without passing through a liquid phase. It involves precise control of individual purification steps under vacuum or gas flow conditions. Sublimation is commonly used to purify pharmaceuticals and can also be used to create freeze-dried substances or porous drug tablets using a sublimating material like camphor. Another application is sublimating dye onto fabrics to create designs without affecting the fabric's feel or performance.
Dehydration is a method of food preservation that involves removing water from foods through the application of heat. This reduction in water content inhibits microbial growth and enzyme activity, extending the shelf life of foods. However, dehydration also causes deterioration in food quality attributes like texture, flavor, and nutrition. Various factors influence the dehydration process, and different equipment like cabinet dryers, tunnel dryers, and spray dryers are used depending on the type of food being dried.
A stabilizing process in which a substance is first frozen and then the quantity of the solvent is reduced, first by sublimation (primary drying stage) and then desorption (secondary drying stage) to values that will no longer support biological activity or chemical reactions
Freeze drying, also called lyophilization, is a process where material is frozen and then subjected to high vacuum pressure to sublime the frozen water in the form of vapor. It involves pretreating the product, freezing it, primary drying where ice sublimes under low pressure and heat, and secondary drying to remove remaining unfrozen water. Freeze drying retains most of the food's structure, flavor, and nutrients and produces a lightweight product with a long shelf life.
Freeze drying, also known as lyophilization, is a process that removes water from frozen materials by converting frozen water directly into vapor without forming liquid water in between. It works through the phenomenon of sublimation where water passes directly from solid to vapor state below the triple point of water. The main steps are initial freezing of the material, drying where heat is applied under high vacuum to sublime the ice crystals into vapor, vapor removal through condensation, and storage of the dried material. Freeze drying is used to preserve foods and pharmaceuticals, increasing their shelf life, and allowing them to be stored without refrigeration.
I. Dehydration involves simultaneously applying heat and removing moisture from foods. Factors controlling the food processing vary depending on the thermal drying method and characteristics of the food.
II. There are multiple drying mechanisms that depend on the food structure and drying parameters, such as temperature, moisture content, and equipment conditions.
III. The goals of drying include minimizing degradation, selectively removing water over other components, and achieving desired properties for storage and use.
This document provides information about various drying techniques used in pharmaceutical engineering. It discusses tray drying, drum drying, spray drying, fluidized bed drying and their working principles. Tray drying involves placing materials to be dried in trays that are circulated in a heated chamber to remove moisture via convection. Drum drying uses a rotating heated cylinder to form a thin film of material and dry it. Spray drying atomizes a liquid feed into a drying chamber. Fluidized bed drying suspends particulate materials in an upward-flowing stream of heated air, allowing for rapid and uniform drying.
The process of freeze drying with greater emphasis on the uses in the fisheries food processing sector. The presentation shows the process involved and the different steps involved and the effect of the process on the food material.
This document discusses lyophilization or freeze drying, which is a process used to dehydrate foods and pharmaceuticals. It involves freezing the material, reducing pressure to allow the frozen water to sublimate, and then further drying at a higher temperature to remove bound water. The key stages are pre-freezing, primary drying where ice sublimates, and secondary drying to remove bound water. Freeze drying retains nutrients, flavor, and texture better than other drying methods. It allows for long shelf life but is more expensive than other methods. Common industrial freeze dryers include tray and tunnel dryers.
Changes In Quality Properties And Packaging Film Characteristics For Short Ti...Editor IJMTER
The aim was to study the changes in quality properties of foam mat dried Chandramukhi variety potato
powder and packaging film characteristics during ambient condition storage in LDPE pouches. The storage
duration was 17 weeks. Quality parameters were characterized by moisture content, co-efficient of reconstitution,
water activity, and total plate count of the potato powder. Packaging film was characterized by water vapor
transmission rate (WVTR) and permeability of the film. During storage a gradual increment in quality properties
except coefficient of reconstitution was observed. The WVTR showed substantial increment for 13 weeks,
followed by decrement and permeability was remaining constant. The relative humidity, temperature during
storage and storage duration has significant effect for changes in moisture content at p<0.05level.><0.05 level.
Freeze drying, also known as lyophilization, is a process used to preserve thermolabile materials such as foods, biological products, and pharmaceuticals. It works by freezing the material and then reducing the pressure and adding heat to allow the frozen solvent, such as water, to sublimate from the solid phase to gas phase without passing through the liquid phase. The process involves three main stages - freezing, primary drying where sublimation occurs, and secondary drying where remaining bound water is removed. Freeze drying preserves materials by removing water while retaining the material's structure, allowing heat-sensitive substances to be dried and stored without refrigeration.
This document discusses lyophilization technology. It defines lyophilization as a process where a substance is first frozen and then dried under vacuum to remove solvent via sublimation and desorption. The document outlines the history, principle, objectives, steps, equipment, advantages and disadvantages of lyophilization. The key steps are freezing the product, applying a vacuum to enable solvent sublimation without passing through liquid phase, and using low temperatures to drive off moisture. Lyophilization allows thermolabile materials to be dried and improves stability, shelf life and reconstitution of products.
This document discusses food dehydration and drying. It begins by introducing dehydration as a method of food preservation that removes moisture from food to inhibit bacterial growth. It then discusses the basics of the dehydration process using heat, dry air, and air movement. Next, it covers fundamental processes of heat and mass transfer during drying. Several methods of food drying are presented including open sun drying, dehydrators, and freeze-drying. Packaging methods for dehydrated foods like vacuum packaging and modified atmosphere packaging are also outlined. The document concludes by looking at effects of drying on food quality and future trends in dehydrated food packaging and production.
Preservation of Probiotic Bacteria by Freeze-Drying, and Achieving Stomach an...BTL
Preservation of Probiotic Bacteria by Freeze-Drying, and Achieving Stomach and Bile Acid Resistance: A TSB-funded research project by BTL, Microbial Development Ltd and the University of Cambridge.
A drying process in which moisture is first converted to ice and then through reduced pressure and increase temperature it is directly converted to water vapor ( sublimation).
Complete process description, process parameters , types of freeze drying, case study of effect of different drying process on apple peels
Lyophilization, also known as freeze drying, is a process used to preserve thermolabile materials such as pharmaceuticals and food by removing water from the materials after they are frozen. The process involves freezing the material, reducing pressure to allow the frozen water to sublimate directly from the solid phase to gas phase, and then using low temperatures and pressure to remove remaining water. Freeze drying allows heat-sensitive materials to be dried without significant damage and results in a material that can be stored without refrigeration and reconstituted by adding water. Common applications of lyophilization include preserving vaccines, plasma, bacteria, and thermolabile pharmaceuticals to extend their shelf life.
Freeze drying, also known as lyophilisation or cryodesiccation, is a low temperature dehydration process which involves freezing the product, lowering pressure, then removing the ice by sublimation. This ppt give you insights of freeze drying and its working, advantages & disadvantages of it.
This document provides an overview of freeze drying. It discusses that freeze drying involves freezing food, then removing almost all moisture in a vacuum chamber to preserve the food. It also discusses that freeze drying was originally developed to preserve blood plasma during World War II. Finally, it provides details on the freeze drying process, materials used, types of freezing, advantages and disadvantages of freeze drying.
DEHYDRATION
Chapter 5
INTRODUCTION
Water Activity is related to the amount of water contained in the food material and defines the amount of water that can be used for the growth and reproduction of micro-organisms,
Water is essential solvent that is needed in biochemical reaction in living organism.
FREE WATER VS BOUND WATER
The term water activity defines the degree in which such water molecules are “bound”.
A portion of the total water content present in a food material is strongly bound to specific sites on the molecules that comprise the food material.
FOOD PRESERVATION BY CONTROLLING WATER ACTIVITY
Preservation of many food materials can be achieved by lowering the amount of water available for the growth of micro-organisms.
CONTROLLING BROWNING REACTIONS
Food products are subject to browning reactions.
Dehydrated products are probably more so than others.
FOOD DRYING
Food is dried when water is removed from it.
The oldest and simplest way of water removal is sun drying.
The use of drying equipment heated by gas, electricity or steam is called artificial drying or dehydration.
Another method of drying food is by frying or oil drying.
ADVANTAGES OF DRIED AND DEHYDRATED FOODS
Decrease in weight and bulk
Convenience
Shelf stable
MECHANISM OF DRYING/DEHYDRATION
Two processes:
Heat transfer
Mass transfer
The rate of drying is affected by the following factors:
Humidity
Surface Area
Temperature
Air velocity
Ventilation/ moist air outlet
Atmospheric pressure and vacuum
STAGES OF DRYING
Constant rate period
Falling rate period
CONSTANT RATE PERIOD
At the start of the drying process, the food material is still completely wet.
FALLING RATE PERIOD
As drying proceeds the moisture content falls and the access of water form the interior of the food to the surface.
TYPES OF FOOD TO DRY
Seeds, leaf vegetables and herbs are probably the easiest to dry.
Lettuce, melons, and cucumbers are a few foods that do not dry well by conventional methods.
CASE HARDENING
The higher the temperature and the lower the humidity, the more rapid the rate of dehydration will be, but if drying takes place too fast, “case hardening” will occur.
UNIFORM DRYING
Simple drying equipment do not dry food uniformly.
This document discusses lyophilization technology and form fill seal technology. It provides background on lyophilization including its history, objectives, principles, basic components, process and steps. Lyophilization involves freezing, primary drying under vacuum to remove water by sublimation, and secondary drying to remove bound water. Form fill seal technology is an automated process to sterilely fill and seal products without personnel intervention to reduce contamination. It involves pre-sterilization, aseptic filling and sealing in a closed chamber, and post-production cleaning. Both technologies allow for sterile preservation of thermolabile products with long shelf lives.
Sublimation is a purification process where a solid transitions directly to its gas phase without passing through a liquid phase. It involves precise control of individual purification steps under vacuum or gas flow conditions. Sublimation is commonly used to purify pharmaceuticals and can also be used to create freeze-dried substances or porous drug tablets using a sublimating material like camphor. Another application is sublimating dye onto fabrics to create designs without affecting the fabric's feel or performance.
Dehydration is a method of food preservation that involves removing water from foods through the application of heat. This reduction in water content inhibits microbial growth and enzyme activity, extending the shelf life of foods. However, dehydration also causes deterioration in food quality attributes like texture, flavor, and nutrition. Various factors influence the dehydration process, and different equipment like cabinet dryers, tunnel dryers, and spray dryers are used depending on the type of food being dried.
A stabilizing process in which a substance is first frozen and then the quantity of the solvent is reduced, first by sublimation (primary drying stage) and then desorption (secondary drying stage) to values that will no longer support biological activity or chemical reactions
Freeze drying, also called lyophilization, is a process where material is frozen and then subjected to high vacuum pressure to sublime the frozen water in the form of vapor. It involves pretreating the product, freezing it, primary drying where ice sublimes under low pressure and heat, and secondary drying to remove remaining unfrozen water. Freeze drying retains most of the food's structure, flavor, and nutrients and produces a lightweight product with a long shelf life.
Freeze drying, also known as lyophilization, is a process that removes water from frozen materials by converting frozen water directly into vapor without forming liquid water in between. It works through the phenomenon of sublimation where water passes directly from solid to vapor state below the triple point of water. The main steps are initial freezing of the material, drying where heat is applied under high vacuum to sublime the ice crystals into vapor, vapor removal through condensation, and storage of the dried material. Freeze drying is used to preserve foods and pharmaceuticals, increasing their shelf life, and allowing them to be stored without refrigeration.
I. Dehydration involves simultaneously applying heat and removing moisture from foods. Factors controlling the food processing vary depending on the thermal drying method and characteristics of the food.
II. There are multiple drying mechanisms that depend on the food structure and drying parameters, such as temperature, moisture content, and equipment conditions.
III. The goals of drying include minimizing degradation, selectively removing water over other components, and achieving desired properties for storage and use.
This document provides information about various drying techniques used in pharmaceutical engineering. It discusses tray drying, drum drying, spray drying, fluidized bed drying and their working principles. Tray drying involves placing materials to be dried in trays that are circulated in a heated chamber to remove moisture via convection. Drum drying uses a rotating heated cylinder to form a thin film of material and dry it. Spray drying atomizes a liquid feed into a drying chamber. Fluidized bed drying suspends particulate materials in an upward-flowing stream of heated air, allowing for rapid and uniform drying.
Pharmaceutical Engineering Unit -3.pptxNikita Gupta
This document provides an overview of various drying techniques used in pharmaceutical engineering. It discusses the objectives, mechanisms, and principles of operation for common dryers like tray dryers, drum dryers, spray dryers, fluidized bed dryers, vacuum dryers, and freeze dryers. The document also covers topics like drying applications, measurements of equilibrium moisture content, and rate of drying curves. Overall, it serves as a comprehensive introduction to drying as a crucial process in pharmaceutical manufacturing.
Drying is an essential process that involves transferring heat to remove moisture from wet products. Common drying methods include vacuum tray drying, freeze drying, rotary drum drying, spray drying, and pneumatic conveyor drying. Vacuum tray drying works by removing moisture through a vacuum, while spray drying uses nozzles to spray liquid droplets into a heated gas stream to evaporate water. Freeze drying preserves biological activity by freezing and then applying a vacuum to directly sublimate ice. Rotary drum dryers use a heated, rotating cylinder to dry materials, and pneumatic conveyor dryers suspend particles in a heated air stream to dry reasonably solid feeds.
This document provides information on various drying methods and concepts related to drying pharmaceutical materials. It discusses convective drying methods like tray drying and fluidized bed drying. It also covers drum drying, spray drying, vacuum drying, and microwave drying. Key points covered include heat and mass transfer principles in drying, factors that influence drying rate, types of moisture in materials, and terminology used in drying like equilibrium moisture content. Advantages and disadvantages of different drying methods are also summarized.
1. Drying is the removal of water from materials through the application of heat. It is commonly the last stage of manufacturing to preserve and transport products.
2. There are various drying methods that utilize conduction, convection, radiation, or a combination to transfer heat and remove water from solids. Common methods include tray drying, fluidized bed drying, spray drying, vacuum drying, and microwave drying.
3. The drying method used depends on factors like the material's heat sensitivity, required asepsis, nature of the liquid, and scale of operation. The goal is to provide efficient heat and mass transfer while avoiding degradation of thermolabile materials.
This document discusses principles and methods of preservation by drying. It begins by defining drying and dehydration as processes for removing water from food using non-conventional energy sources like sunlight and wind or under controlled conditions. The benefits of dried food include unlimited shelf life when properly stored, reduced transportation and storage costs, and portability. Various factors that affect drying rates and common types of drying methods are described. Pre-treatments like blanching and post-treatments like sweating and screening are outlined. Changes that occur during drying and determining dryness in fruits and vegetables are also summarized.
This document provides an overview of different drying techniques used in pharmaceutical manufacturing. It discusses the objectives and mechanisms of the drying process. Several types of dryers are described, including tray dryers, drum dryers, spray dryers, fluidized bed dryers, vacuum dryers, and freeze dryers. For each dryer type, the document outlines the basic principles, construction, working, uses, advantages, and disadvantages. The document provides a high-level summary of key drying concepts and various dryer technologies commonly employed in the pharmaceutical industry.
Freeze drying, also known as lyophilization, is a process used to preserve food by removing water from it after freezing. It works by freezing the food, lowering pressure, and slightly increasing temperature to allow the frozen water in the food to sublimate directly from solid to gas. This preserves the food's structure, biological and chemical properties better than conventional drying. Freeze drying is a multi-stage process involving freezing, sublimation drying, and desorption drying. It results in food that can be stored for long periods without spoiling and rehydrates easily. While it maintains high nutrient and sensory qualities, freeze drying is an energy-intensive process with high initial equipment costs.
Drying is defined as the removal of liquid, usually water, from a material through the application of heat. It is commonly the last stage of a manufacturing process. There are a few key differences between drying and evaporation - drying typically involves removing small amounts of water from solids, while evaporation removes larger amounts of water from liquids. Some common equipment used in drying include drum dryers, spray dryers, tray dryers, fluidized bed dryers, vacuum dryers, and freeze dryers. Drying has several important applications and benefits, such as preserving products, preparing bulk drugs, improving product handling characteristics, and achieving uniform particle size and flow.
Definition of drying
Importance of drying
Difference between drying and evaporation
Drying is defined as removal of the liquid from a material by application of heat & is accomplished by transfer of a liquid from the surface into an unsaturated vapor phase .
Drying is the final removal of water from material (usually by heat)
Drying is commonly the last stage in a manufacture process
Non-thermal drying
1- As Squeezing wetted sponge
2- Adsorption by desiccant (desiccation)
3- Extraction.
Preservation of drug products
Preparation of bulk drugs
Improved handling
Improved characteristics
Equipments
Drying is necessary in order to avoid deterioration. A few examples are…
--blood products, tissues… undergo microbial growth
--effervescent tablets, synthetic & semi synthetic drugs undergo…. chemical decomposition.
Dryers advantaged and disadvantages for foodsSasiK25
Drying is a food preservation method that uses heat to evaporate moisture from foods. It inhibits microbial growth and enzyme activity, extending shelf life. Several factors affect drying rates, including temperature, humidity, air velocity, and initial moisture content. Proper drying avoids scorching foods or forming a hardened exterior before interior moisture evaporates. Common industrial dryers include drum, spray, freeze, vacuum, tunnel, and fluidized bed dryers. Drying increases foods' shelf life and reduces weight and costs for storage and transportation.
This document provides an overview of lyophilization (freeze drying) technology. It defines lyophilization as a process of freezing and then reducing the amount of solvent (typically water) in a substance first through sublimation and then desorption to preserve the substance. The document outlines the principle, objectives, processing steps, advantages, disadvantages, applications, and equipment involved in lyophilization.
The document discusses various aspects of drying, including definitions, purposes, processes, and factors that influence drying. Drying is defined as a heat and mass transfer process that reduces water content in a material to allow for long-term storage. Key points made include:
- Drying removes water needed by microbes to grow, allowing dehydrated foods to be shelf-stable.
- Heat transfer and moisture transfer are the two events that occur in drying.
- Drying methods include heated air, sun, solar, shed, spray drying, and freeze drying.
- Factors like temperature, time, moisture content, and pressure influence drying rates.
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There are three main dryers used in pharmaceutical engineering: fluidized bed dryer, vacuum dryer, and freeze dryer. The fluidized bed dryer uses hot air to lift granules and dry them uniformly. The vacuum dryer uses reduced pressure to allow water to evaporate at lower temperatures. Freeze dryers remove water from a frozen state through sublimation without melting, allowing heat-sensitive materials to be dried.
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1. Topic: Dry and Dehydration of Food
Products.
Edit by
Mashiqur Rahman Sohag
2. Definition
Drying is a mass transfer process consisting of the removal of water
or another solvent by evaporation from a solid, semi-solid or liquid.
Method of Drying
Thermal drying : Drying commonly describes the process of thermally removing
volatile substances (moisture) to yield a solid product.
Non-thermal drying:
1. As Squeezing wetted sponge
2.Adsorption by desiccant (desiccation)
3. Extraction.
3. Purpose of Drying
In food technology, drying is carried out for one or more
of the following reasons:
1. To avoid or eliminate moisture which may lead to corrosion and
decrease the
product stability.
2. To improve or keep the good properties of a material, e.g. flow ability,
compressibility.
3. To reduce the cost of transportation of large volume materials ( liquids)
4. To make the material easy or more suitable for handling.
5. Preservative.
4. Types of drying
Direct: Drying is established through direct contact
between the product and the gas heating medium.
Material reaches steady state temperature near gas wet
temperature.
Indirect Drying: Established from heated surface in
contact with the product. The heating medium and
product are separated by wall. Material reaches steady
state temperature near liquid boiling point for contact
rate drying.
Radiation: Heat transfer establishes by radiation from
energy source. This is no contact from heated surface or
medium and product.
5. Mechanism of Drying
Liquid diffusion: if the wet solid is at a temperature
below the boiling point of the liquid
Vapor diffusion: if the liquid vaporizes within material
Condensation diffusion : if drying takes place at very
low temperatures and pressures, e.g., in freeze drying
Surface diffusion (possible although not proven)
Hydrostatic pressure differences: when internal
vaporization rates exceed the rate of vapor transport
through the solid to the surroundings
Combinations of the above mechanisms
6. Advantage & Disadvantage of drying
Advantage:
Low cost.
No refrigeration required.
Transportation, handling & storage costs are reduces.
Disadvantage:
Long time required.
Large space require & difficult to control insect or microbial.
Not controllable & production is dependent on natural
phenomenon.
8. Dehydration
Definition:
Dehydration is defined as “ the application of heat under controlled conditions
to remove water from food materials”
Purposes of Dehydration:
The main purpose of dehydration is to extend shelf-life.
To inhibits microbial growth or enzyme activity.
To avoid or eliminate moisture.
To improve or keep good properties of materials.
To reduce the cost of transportation of large volume of materials.
To make the materials easy or more suitable for handling.
13. Advantage
Dehydrating food is a quick and easy way to preserve food.
Dehydration prolongs the shelf life of food by reducing its moisture content
Dehydration makes it easier and cheaper to transport some food items
Dried food doesn't take up much room and is very light weight
14. Disadvantages
Change or decrease color and taste due to chemical changes.
Equipment is very expensive
Loss of volatile components
Color loss or changes in dehydrated food.
dried fruits, vegetables, and meats can be exceptionally hard.