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    Freeze Dryer

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    Sundaresan
    Freeze drying, also known as lyophilization, is a process of removing water from frozen materials under vacuum. It works by first freezing the material, then reducing pressure and adding heat to allow the frozen water in the material to sublimate from a solid to gas. This process avoids damaging heat-sensitive components that could occur during traditional drying methods. Freeze drying is commonly used to preserve foods, pharmaceuticals, and other heat-sensitive materials where water needs to be removed.

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    Freeze Dryer

    Uploaded by

    Sundaresan
    27 views5 pages
    Freeze drying, also known as lyophilization, is a process of removing water from frozen materials under vacuum. It works by first freezing the material, then reducing pressure and adding heat to allow the frozen water in the material to sublimate from a solid to gas. This process avoids damaging heat-sensitive components that could occur during traditional drying methods. Freeze drying is commonly used to preserve foods, pharmaceuticals, and other heat-sensitive materials where water needs to be removed.

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    Freeze dryer

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    FREEZE DRYER

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    Freeze drying, also known as lyophilization, is a process of removing water from frozen materials under vacuum. It works by first freezing the material, then reducing pressure and adding heat to allow the frozen water in the material to sublimate from a solid to gas. This process avoids damaging heat-sensitive components that could occur during traditional drying methods. Freeze drying is commonly used to preserve foods, pharmaceuticals, and other heat-sensitive materials where water needs to be removed.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    27 views5 pages

    Freeze Dryer

    Uploaded by

    Sundaresan
    Freeze drying, also known as lyophilization, is a process of removing water from frozen materials under vacuum. It works by first freezing the material, then reducing pressure and adding heat to allow the frozen water in the material to sublimate from a solid to gas. This process avoids damaging heat-sensitive components that could occur during traditional drying methods. Freeze drying is commonly used to preserve foods, pharmaceuticals, and other heat-sensitive materials where water needs to be removed.

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    FREEZE DRYER

    INTRODUCTION :
     Freeze-drying, also known as lyophilization.
     It is a process whereby a product is dried under low temperature
    and vacuum.
     The water in the sample is first frozen to a solid and then removed
    directly by turning the ice into vapor. This is done under vacuum
    and without having to pass through the liquid phase.
     This process has found many applications for the production of
    high quality food and pharmaceuticals.

    PRINCIPLE :
     Freeze drying is carried out using a simple principle of physics
    sublimation. Sublimation is the transition of a substance from the
    solid to the vapour state, without first passing through an
    intermediate liquid phase.
     Freeze drying is performed at temperature and pressure conditions
    below the triple point, to enable the sublimation of ice.
     The entire process is performed at low temperature and pressure by
    applying vacuum , hence it is suited for drying of thermolabile
    compounds
     Freeze-drying is a process in which water is sublimated by the
    direct transition of water from solid (ice) to vapor, thus omitting
    the liquid state, and then desorbing water from the “dry” layer.
    ESSENTIAL COMPONENTS :
    1.Chamber – Tight insulated box consisting of shelves
    2. Shelves - Heat exchanger
    3.Refrigeration system – Compressor which cools condenser
    4.Condenser - Coils or plates for trapping solvent vapors
    5. vacuum pump – Pumps out the vapour from the chamber

    STEPS IN FREEE DRYING :

    1.PRE TREATMENT :
     Concentrating the product
     Formulation revision i.e add cryoprotectants because in freezing icy
    crystals are formed that can damage the product.
     Increasing surface area,

    2. FREEZING:
     Product is frozen to ice
     Eutectic mixture i.e a mixture is freezing temperature is below that of
    individual component.
     Hence it Is frozen at -50 to -80 degree C
    3.PRIMARY DRYING :
     Temperature and pressure kept below triple point
     Temp = -10 to 30 Deg C
     Pressure = 50 mmHg
     Rate of sublimation of ice depends upon difference in VP of the
    product and the VP of condensor
     95 – 98% water is removed in 20 – 24 hrs

    4.SECONDARY DRYING :
     Isothermal desorption
     Removes bound water
     Continued at same pressure but temperature is increased around +10
    – 40 Deg C , 8 –10 hrs

    5.PACKAGING:
     After drying, vaccum is replaced by filtered air.
     Ampoules are sealed
     Vials & bottles are sealed with rubber closures and aluminium caps.

    APPLICATIONS :
    Pharmaceuticals & Biotechnology :
     To increase the shelf life of products ,such as vaccines and other
    injectables
    Food Industry :
     To preserve food , very light weight.
     To produce essences or flavouring agents
     Freeze-dried fruit are preserved
     Culinary herbs are preserved
     Instant coffee powder is prepared
    Technical Industries :
     Used in chemical synthesis
     Formation of stable products
    Others:
     Flora & Fauna preservation
     Recovery of water damaged books & documents.
    ADVANTAGES:
     Removal of water at low temperature
     Thermolabile materials can be dried
     Compatible with aseptic operations
     Sterility can be maintained
     Reconstitution is easy
    DISADVANTAGE:
     Many biological molecules are damaged by the stress associated with
    freezing , freeze drying or both
     The product is prone to oxidation, due to high porosity and large
    surface area. Therefore the product should be packed in vacuum
     Cost maybe an issue depending on the product
    SREE SASTHA INSTITUTE OF ENGINEERING &
    TECHNOLOGY

    SUBMITTED BY : Mr.SUNDARESAN P
    III YEAR
    DEPARTMENT OF FOOD TECHNOLOGY

    SUBMITTED TO : Ms.HEMAMALINI S
    ASST.PROFESSOR
    DEPARTMENT OF FOOD TECHNOLOGY

    SUBJECT NAME : FOOD PROCESSING & PRESERVATION

    SUBJECT CODE : FD3501

    ASSIGNMENT 2 : FREEZE DRYING

    SUBMISSION DATE : 10.10.2023

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