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FREEZE-DRYING AT ATMOSPHERIC PRESSURE.

LA LYOPHILISATION A PRESSION ATMOSPHERIQUE.

Author(s) : WOLFF E., GIBERT H.

Type of article: Article

Summary

AFTER SUMMARIZING PREVIOUS ATTEMPTS AT FREEZE-DRYING AT A HIGHER PRESSURE THAN THAT OF INDUSTRIAL PROCESSES, THE AUTHORS GIVE RESULTS OF FREEZE-DRYING EXPERIMENTS AT ATMOSPHERIC PRESSURE. THEY DESCRIBE THE EXPERIMENTAL PROCEDURE, BASED ON LOW TEMPERATURE FLUIDIZATION OF A MIXTURE OF THE FROZEN PRODUCT WHICH IS TO BE FREEZE-DRIED (THIN PARTICLES OF POTATOES) WITH A FOOD ADSORBENT (PREGELIFIED MAIZE STARCH), THROUGH FLUSHING BY DRY INERT GAS AT ATMOSPHERIC PRESSURE. THE EXPERIMENTAL RESULTS ARE GIVEN IN GRAPHICAL FORM: WATER CONTENT AS A FUNCTION OF TIME FOR CERTAIN PARAMETERS (BED TEMPERATURE, THICKNESS OF PRODUCT, COMPARISON WITH VACUUM FREEZE-DRYING). USING A MODEL, THE AUTHORS HAVE ANALYZED THE EFFECT OF OTHER OPERATIONAL PARAMETERS, WHICH ARE GIVEN IN GRAPHICAL FORM. THEY CONCLUDE THAT THE PROCESS IS FEASIBLE FOR THIN PRODUCTS (LESS THAN 5 MM) APART FROM SOME SEPARATION DIFFICULTIES BETWEEN LYOPHILIZATE AND ADSORBENT. J.R.

Details

  • Original title: LA LYOPHILISATION A PRESSION ATMOSPHERIQUE.
  • Record ID : 1991-1850
  • Languages: French
  • Source: Ind. aliment. agric. - vol. 107 - n. 10
  • Publication date: 1990/10
  • Document available for consultation in the library of the IIR headquarters only.

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