Freeze-drying is an important preservation technique for heat-sensitive pharmaceuticals and foods. Products are first frozen, then dried in a vacuum at lowtemperature 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. Thefirst 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 will be an essential reference for food, pharmaceutical and refrigerationengineers and scientists with an interest in preservation techniques. It willalso be of use to students in these fields.
- ISBN: 978-1-84569-746-4
- Editorial: Woodhead
- Encuadernacion: Cartoné
- Páginas: 280
- Fecha Publicación: 01/05/2010
- Nº Volúmenes: 1
- Idioma: Inglés