freeze drying ppt and lyophilization.pptx

lyophilization

1. Yash Goel Kashish Warsa Akshita Tewari Honey Arjun Sharma Harshita Kinra

2. Freeze Drying Freeze-drying also called as  Lyophilization It is a process in which material is freeze then high-pressure vacuum is applied to sublimate the water in the form of vapour Process was first applied to food products after the Second World War Coffee was first freeze dried food products to be produced, but now vegetables, fruits, meats, fish, dairy products, herbs and food flavorings can be freeze dried

3. Principle

4. Phase diagram of water * Lyophilization is carried out below the triple point to enable conversion of ice into vapor, without entering the liquid phase (known as sublimation).

5. Equipment The main components of freeze drying equipment are: Refrigeration System Vacuum System Control System Product Chamber or Manifold Condenser 

6. Refrigeration system - cools the condenser located inside the freeze dryer. It also cool shelves in the product chamber for the freezing of the product. Vacuum system - consists of a separate vacuum pump connected to an airtight condenser and attached product chamber. Control systems - include temperature and pressure sensing ability. Advanced controllers use the programming of a complete “recipe” and monitor freeze drying process. It depends on the application and use.

7. Product chambers - a larger chamber with a system of shelves on which to place the product. Condenser – It is to attract the vapors being sublimed off of the product. The sublimated ice accumulates in the condenser. temperature of the condenser substantially below the temperature of the product.

8. Heat & Mass transfer There are 3 methods of heat transfer Through frozen layer Through dried layer Heating by microwaves When heat reaches sublimation front, it raises temperature and water vapour pressure of ice, vapour then moves through dried food to region of low vapour pressure in drying chamber.

9. Application Fruits & Vegetables Beverages Dairy Products Meat Fish Spices & herbs Bakery & Confectionery

10. Advantages

11. Conclusion The freeze-drying process is expensive, which restricts its application on wide range in the food industry. New technical solutions are applied to modify the freeze-drying process and make it time- and cost-effective. It is suitable for high value products with specific biological and phytochemical properties

12. Advantages of freeze-drying: Preserve nutrients: The freeze-drying process occurs at low temperatures and under vacuum, helping to preserve nutrients in foods, drugs, and other substances. Compared with other traditional drying or heat treatment methods, freeze-drying can better maintain the quality of food. Extended shelf life: Freeze-drying reduces the activity of microorganisms and enzymes by removing water, thereby extending the shelf life of food, drugs and other substances. Making it easier to store and transport. Preserves taste and appearance: Freeze-drying helps preserve the texture and appearance of food, bringing it closer to its original texture and taste after moisture is restored. Ready-to-use: Freeze-dried foods can be eaten directly, or simply added with water or heated to quickly return to an edible state. Lightweight and easy to carry: Because most of the water has been removed, freeze-dried food is usually more portable than fresh food, making it suitable for outdoor activities, camping and long-term travel. Can also be used to prepare emergency and emergency food. Application of seasonal ingredients: Freeze-drying allows seasonal ingredients to be preserved during their peak season and can be used in other seasons at any time, reducing waste. Applications in scientific research and medicine: Lyophilization technology can be performed under low temperature and vacuum conditions, helping to control the rate and selectivity of chemical reactions. Lyophilization technology is widely used in the fields of biology and medicine to preserve microorganisms, drugs and other biological products.