scholarly journals Lyophilization: The process and industrial use

2004 ◽  
Vol 58 (12) ◽  
pp. 552-562 ◽  
Author(s):  
Dejan Przic ◽  
Nenad Ruzic ◽  
Slobodan Petrovic
Keyword(s):  
Food Industry ◽  
Pharmaceutical Products ◽  
Drying Methods ◽  
Biological Growth ◽  
Future Developments ◽  
Sufficient Detail ◽  
Secondary Drying ◽  
Conventional Drying ◽  
Special Mention ◽  
Industrial Use

This article presents a general overview of lyophilization and discusses the underlying principles of the process through the basics of: formulation, freezing, primary drying and secondary drying. In this article lyophilization is defined as a stabilizing process in which the substance is first frozen and then the quantity of the solvent is reduced first by sublimation (primary drying) and then by desorption (secondary drying) to values that will no longer support biological growth or chemical reactions. Special mention was made of the industrial use of the process and emphasis was placed on the lyophilization of pharmaceutical products and food industry products. Lyophilization equipment, as well as the formulation of materials that can be lyophilized, are described in sufficient detail to give information on the restrictions and advantages of lyophlization. Processing economics and comparison with conventional drying methods are presented. A historical overview of the process and future developments presented from the industrial viewpoint give an insight on the previous application of lyophilization and the prospects of its broad industrial use.

Birch (Betula pendula) Wood Discolouration during Drying. Effect of Environmental Factors and Wood Location in the Trunk

Holzforschung ◽  
2002 ◽  
Vol 56 (4) ◽  
pp. 348-354 ◽  
Author(s):  
K. Luostarinen ◽  
V. Möttönen ◽  
A. Asikainen ◽  
J. Luostarinen
Keyword(s):  
Betula Pendula ◽  
Storage Period ◽  
Raw Material ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Birch Wood ◽  
Wood Industry ◽  
Conventional Drying ◽  
Considerable Problem ◽  
Dry Wood

Summary Birch wood discolours during artificial drying, which is a considerable problem for the use of birch as raw material in the mechanical wood industry. In this investigation sample boards of Betula pendula were sawn to the dimensions used as raw material for parquet billets. The variables studied were those that may affect wood discolouration: growing site, felling date, length of the storage period for logs and location of the wood in the trunk. Discoloration of birch wood was studied in conventional and vacuum drying processes. The wood layer of about 2–5 mm under the yellow surface of conventionally dried boards remained light-coloured, while the inner wood of the boards became discoloured. During vacuum drying, however, the inner wood of sample boards clearly became discoloured. The radial location of the wood in the trunk affected the colour of dried wood more than the longitudinal location did. To keep the colour of dry wood as light as possible, it may be best to fell birch in winter and store the wood for several weeks before conventional drying. On the other hand, the lightest coloured wood obtained during vacuum drying was from autumnfelled five weeks stored birches, which may indicate differences in the process of discoloration in these two drying methods.

scholarly journals Physicochemical properties of bean pod (Phaseolus vulgaris) flour and its potential as a raw material for the food industry

2020 ◽  
Vol 73 (2) ◽  
pp. 9179-9187
Author(s):  
Marcela Martínez-Castaño ◽  
Diana Paola Mejía Díaz ◽  
José Contreras-Calderón ◽  
Cecilia Gallardo Cabrera
Keyword(s):  
Antioxidant Capacity ◽  
Dietary Fiber ◽  
Food Industry ◽  
Structural Characteristics ◽  
High Water ◽  
Raw Material ◽  
Vacuum Drying ◽  
Drying Methods ◽  
The Sustainable Development ◽  
Functional Studies

The sustainable development of agro-industry requires the efficient use of all raw matters, which implies physicochemical and functional studies of by-products for finding their potential usage in industrial processes. The objective of the present study was to assess some physicochemical and functional properties of fIour obtained from the bean pod. Two types of drying methods were tested: convection and vacuum. The fIours tended to yellow color according to b* parameter values (convection drying: 17.54; vacuum drying: 18.35), with a slight red hue. They also showed high water-holding (convection drying: 8.30 g g-1; vacuum drying: 7.56 g g-1) and oil holding capacity (convection drying: 2.53 g g-1; vacuum drying: 2.56 g g-1), polyphenols content (convection drying: 26.62 mg GAE g-1 DW; vacuum drying: 3.77 mg GAE g-1 DW) and antioxidant capacity (convection drying: 33.42 µmol Trolox g-1; vacuum drying: 5.27 µmol Trolox g-1). The results were similar for the two types of drying methods, except for the antioxidant capacity. Since convection drying is more economical and available than vacuum drying, only the fIour obtained by convection method was analyzed on compositional and structural characteristics. This fIour showed to be a good source of dietary fiber (66.93%), being the insoluble fiber the predominant fraction (59.97%). Moreover, a high content of ash (6.65%) and low lipid content (0.58%) were also found. The IR spectrum showed signs corroborating the presence of dietary fiber, which also was evidenced morphologically. Overall, the results obtained indicated that the bean pod fIour obtained by convection drying has potential use as a raw material for the food industry.

scholarly journals Supercritical CO2 drying of food matrices

2018 ◽  
Author(s):  
S. Spilimbergo ◽  
A. Zambon ◽  
T. M. Vizzotto ◽  
G. Morbiato ◽  
M. Toffoletto ◽  
...  
Keyword(s):  
Supercritical Co2 ◽  
Supercritical Drying ◽  
Microbial Inactivation ◽  
Process Conditions ◽  
Drying Methods ◽  
Drying Process ◽  
Promising Alternative ◽  
Supercritical Co2 Drying ◽  
Conventional Drying ◽  
Drying Efficiency

This work explore the use of supercritical CO2 drying as alternative technique for the obtainment of pasteurized and high quality dried product. Several tests were conducted on animal, vegetable and fruit matrixes in order to investigate the effectiveness of SC-CO2 drying process at different process conditions. Design of experiment was performed to find the optimal process conditions for vegetable and fruit matrices, using the final water activity of the products as key indicator for the drying efficiency. The inactivation of naturally present microorganisms and inoculated pathogens demonstrated the capability of SC-CO2 drying process to assure a safe product. Moreover, retention of nutrients was compared with conventional drying methods. Results suggest that supercritical drying is a promising alternative technology for food drying. Keywords: supercritical drying; carbon dioxide; food drying; microbial inactivation

scholarly journals Scaled-Up Production and Tableting of Grindable Electrospun Fibers Containing a Protein-Type Drug

Pharmaceutics ◽  
2019 ◽  
Vol 11 (7) ◽  
pp. 329 ◽  
Author(s):  
Panna Vass ◽  
Edit Hirsch ◽  
Rita Kóczián ◽  
Balázs Démuth ◽  
Attila Farkas ◽  
...  
Keyword(s):  
Polyvinyl Alcohol ◽  
Polyethylene Oxide ◽  
High Speed ◽  
Feeding Rate ◽  
Amorphous State ◽  
Drying Methods ◽  
X Ray Diffraction ◽  
Pharmaceutical Tablets ◽  
Secondary Drying ◽  
One Year

The aims of this work were to develop a processable, electrospun formulation of a model biopharmaceutical drug, β-galactosidase, and to demonstrate that higher production rates of biopharmaceutical-containing fibers can be achieved by using high-speed electrospinning compared to traditional electrospinning techniques. An aqueous solution of 7.6 w/w% polyvinyl alcohol, 0.6 w/w% polyethylene oxide, 9.9 w/w% mannitol, and 5.4 w/w% β-galactosidase was successfully electrospun with a 30 mL/h feeding rate, which is about 30 times higher than the feeding rate usually attained with single-needle electrospinning. According to X-ray diffraction measurements, polyvinyl alcohol, polyethylene oxide, and β-galactosidase were in an amorphous state in the fibers, whereas mannitol was crystalline (δ-polymorph). The presence of crystalline mannitol and the low water content enabled appropriate grinding of the fibrous sample without secondary drying. The ground powder was mixed with excipients commonly used during the preparation of pharmaceutical tablets and was successfully compressed into tablets. β-galactosidase remained stable during each of the processing steps (electrospinning, grinding, and tableting) and after one year of storage at room temperature in the tablets. The obtained results demonstrate that high-speed electrospinning is a viable alternative to traditional biopharmaceutical drying methods, especially for heat sensitive molecules, and tablet formulation is achievable from the electrospun material prepared this way.

Microwave Drying to Determine the Solids Content of Milk and Cottage and Cheddar Cheese

1984 ◽  
Vol 47 (4) ◽  
pp. 272-278 ◽  
Author(s):  
DAVID M. BARBANO ◽  
MARY E. DELLA VALLE
Keyword(s):  
Standard Method ◽  
Rapid Determination ◽  
Reference Method ◽  
Cheddar Cheese ◽  
Microwave Drying ◽  
Cottage Cheese ◽  
Drying Methods ◽  
Test Results ◽  
Conventional Drying ◽  
Handling Methods

Microwave ovens have been used in quality control laboratories for rapid determination of moisture content of dairy products. Factors that influence sample drying rate and final test result for microwave drying are quite different than factors that influence conventional drying methods. Differences in dielectric properties of samples will have a significant influence on microwave drying, but may not influence conventional drying. Sample handling methods that reduce variability in test results for milk, cottage cheese, and Cheddar cheese are discussed. Preliminary investigations indicated that there are differences in results from one microwave oven to the next, even when the same sample material was dried under the same analysis conditions. This variations may be due to a combination of differences in sample positioning, differences in wave patterns in individual oven cavities, and differences in magnetron power output with age and heavy usage. Good correlations of microwave test results with those from the standard method were obtained for milk and cottage and Cheddar cheese. Statistically significant differences between microwave results and standard method results indicated that for best agreement between laboratories it would be necessary to calibrate individual microwave ovens against a standard reference method for each type of product.

scholarly journals Omega–3 encapsulation by PGSS-drying and conventional drying methods. Particle characterization and oxidative stability

2019 ◽  
Vol 270 ◽  
pp. 138-148 ◽  
Author(s):  
Rodrigo Melgosa ◽  
Óscar Benito-Román ◽  
María Teresa Sanz ◽  
Esther de Paz ◽  
Sagrario Beltrán
Keyword(s):  
Oxidative Stability ◽  
Drying Methods ◽  
Particle Characterization ◽  
Omega 3 ◽  
Conventional Drying

scholarly journals Physicochemical, Functional, and Nutraceutical Properties of Eggplant Flours Obtained by Different Drying Methods

Molecules ◽  
2018 ◽  
Vol 23 (12) ◽  
pp. 3210 ◽  
Author(s):  
Jenny Rodriguez-Jimenez ◽  
Carlos Amaya-Guerra ◽  
Juan Baez-Gonzalez ◽  
Carlos Aguilera-Gonzalez ◽  
Vania Urias-Orona ◽  
...  
Keyword(s):  
Food Industry ◽  
Antioxidant Properties ◽  
Nutritional Composition ◽  
Drying Methods ◽  
General Terms ◽  
Fiber Protein ◽  
Negative Effect ◽  
Phytochemical Compounds ◽  
Alternative Sources ◽  
Nutraceutical Properties

The importance of consuming functional foods has led the food industry to look for alternative sources of ingredients of natural origin. Eggplants are a type of vegetable that is valued for its content in phytochemical compounds and it is due to the fact that this research is conducted towards the development of eggplant flour as a proposal to be used as a functional ingredient in the food industry. In this study, the eggplant fruits were divided into four groups, based on the drying method and the equipment used: Minced, drying oven (T1); sliced, drying oven (T2); sliced and frozen, drying tunnel (T3); and sliced, drying tunnel (T4). All the eggplant flours showed the same trend regarding their antioxidant capacity and phenolic content in the order T2 > T4 > T1 > T3. The freezing of eggplant was found to have a negative effect on functional and antioxidant properties. With respect to their nutritional composition, the flours did not change in their crude fiber, protein, and fat contents. In general terms, the T2 flour is a potential ingredient for the preparation of foods with functional properties since it is rich in phenolic compounds and antioxidants.

Liquid Desiccant Drying Method for Gelcasting PTC Ceramics Based on BaTiO3

2007 ◽  
Vol 336-338 ◽  
pp. 665-668 ◽  
Author(s):  
Shu Ping Gong ◽  
C. Huang ◽  
Dong Xiang Zhou ◽  
Zhi Ping Zheng
Keyword(s):  
Temperature Coefficient ◽  
Positive Temperature Coefficient ◽  
Drying Methods ◽  
Positive Temperature ◽  
Green Body ◽  
Drying Method ◽  
Liquid Desiccant ◽  
Gel Casting ◽  
Conventional Drying

In this work, aqueous gel-casting (AGC) method was used for preparing PTC (positive temperature coefficient) ceramic green body based on BaTiO3. We studied on modeling of liquid desiccant drying method for gelcasting ceramic bodies, and compared with the conventional drying methods.

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