Introduction of freeze drying

What is freeze-drying, advantages, areas where it is used, the principle of freeze-drying, processing method, and why this method to be chosen? (animations are used)

1. BASICS OF FREEZE DRYING PRESENTED BY: SHIKHANGI SING h PHP&FE, GBPUAT, PANTNAGAR

2. INTRODUCTION

3. Almost Every Product

4. 1 2 The main principle involved in freeze drying is a phenomenon called sublimation Principle The material to be dried is first frozen and then subjected under a high vacuum so that frozen liquid sublimes leaving only solid, dried components of the original liquid

5. 3 Sublimation of water can take place at pressure and temperature below triple point

6. PROCESS

7. 1 EQUIPMENT 2 Schematic 3 TEMPERATURE TIME VARIATION DURING THE PROCESS 4 4 9

8. WHY THIS METHOD? High stability (for several years) All food products can be dried Health friendly Preservation of temperature sensitive products

9. THANK YOU