ShareA "sublime" treatment: dry freezing.
Un procédé "sublime" : la lyophilisation.
Author(s) : BARBASSAT G.
Type of article: Article, Review
Summary
Dry freezing or cryodesiccation is the desiccation of a previously frozen product thanks to the combination of controlled low temperature and pressure causing the sublimation of the solvent which is generally water, but can also be an alcohol.
Details
- Original title: Un procédé "sublime" : la lyophilisation.
- Record ID : 2010-0958
- Languages: French
- Subject: General information
- Source: Gaz. Vide - n. 20
- Publication date: 2010/02
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Freeze drying: general information
- Keywords: Generality; Freeze-drying; Review; Process
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Main aspects of food freeze-drying.
- Author(s) : KAWALA Z., KAPLON J., KRAMKOWSKI R.
- Date : 1993/03
- Languages : Polish
- Source: Przemysl Spozywczy - vol. 47 - n. 3
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Estructura del agua y liofilización.
- Author(s) : REY L., JALANTI T.
- Date : 2009/03
- Languages : Spanish
- Source: Frío Calor Aire acondicionado - vol. 37 - n. 412
- Formats : PDF
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In-line control of the lyophilization process: ...
- Author(s) : BARRESI A. A., VELARDI S. A., PISANO R., et al.
- Date : 2009/08
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 32 - n. 5
- Formats : PDF
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LA LYOPHILISATION : EVOLUTION DU PROCEDE ET DES...
- Author(s) : AMOIGNON J.
- Date : 1984
- Languages : French
- Source: Chim. Mag. - 1984.01-02; 44-47.
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LA LYOPHILISATION.
- Author(s) : LETOILE D.
- Date : 1990
- Languages : French
- Source: Rev. fr. Diét. - vol. 34 - n. 133
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