FREEZE DRYING
PRESENTED BY
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15001A0841
IV BTECH
CHEMICAL ENGINEERING
ABSTRACT
We all know that food is a basic need for our living and
now a day we often here and observe famine all around
the world. The word famine in the above sentence
means low production of hygienically produced food
and vitamin food. We all know that it is useful to build
and maintain our body and provide to useful vitamin
and carbohydrates etc.., Freeze drying is a modern
method, which has come in to the role of preserving
food .Freeze drying in general is a process of freezing
makes the food stuff and then drying it to rid of the
moisture. IN this process drying means changing of ice
into vapour without being melted and further that
atmospheric pressure must be vacuumed in a special
machines, all of which the process slow, elaborate and
somewhat expensive, but the resultant quality, the water
is restored perhaps many years later, makes it all
worthwhile.
INTRODUCTION :
Freeze drying is like “suspended
animation” for food. You can store a freeze dried meals
for years and years, and then, when you are finally
ready to eat it, you can completely revitalize it with a
little hot water. Even after all those years the taste and
texture will be pretty much the same.
FREEZE DRYING :
Freeze drying , also known as
lyophilisation or cry desiccation, is a low temperature
dehydration process which involves freezing the
product, lowering the pressure then removing the ice by
[Link] is in contrast to dehydration by most
conventional methods that evaporate water using heat.
A primary application of freeze drying includes
biological, biomedical and food processing and
preservation.
HISTORY :
Freeze drying has an industrial process
began in as early as 1890 by Richard Altmann who
devised a method to freeze diet issues but went virtually
unnoticed until 1930’s. In 1909, Shackell independently
created the vacuum chamber by using a electrical pump
however, no further data on freeze drying was
documented until tival in 1927 and Elser in 1934 had
patented freeze drying systems with improvements to
freezing and condenser steps.
STAGES OF FREEZE DRYING :
There are four stages in the
complete freeze drying process pre-treatment, freezing,
primary drying and secondary drying.
PRETREATMENT:
Pre-treatment includes any
method of treating the product prior to freezing. This
may include concentrating the product formulation
revision decreasing a high vapour pressure solvent, or
increasing the surface area. Food pieces are often IQF
treated to make it free flowing prior to freeze drying . In
many instances the decision to pre-treat a product is
based on theoretical knowledge of freeze drying and its
requirements, or is demanded by cycle time or product
quality considerations.
FREEZING AND ANNEALING:
During the freezing
stage, the material is cooled below its triple point, the
lowest temperature at which the solid, liquid and gas
phases of material can coexist. This ensures that
sublimation rather than melting will occur in the
following steps
To facilitate faster and more efficient freeze drying.
Large crystals are preferable
PRIMARY DRYING
During the primary drying
phase, the pressure is lowered, and enough heat is
supplied to the material for the ice to sublime. The
amount of heat necessary to calculate using
sublimates molecules latent heat of sublimation. In
this initial drying phase about 95% of the water is
sublimated this phase must be slow because, if to
much heat is added the material structure could be
altered.
In this range of pressure, the heat is brought
mainly by conduction and radiation; the convective
effect is negligible due to low air density.
SECONDARY DRYING
The secondary drying
phase aims to remove unfrozen water molecules,
since the ice water removed in primary drying
phase. This part of the freeze drying process is
governed by the immaterial adsorption isotherms in
this phase, the temperature is raised higher than in
the primary drying phase and can even be above 0
degree c to break any physio co chemical
interactions that have formed between water and
frozen materials. Usually the pressure is also low in
this stage to encourage desorption.
After the freeze drying process is
compete the vacuum is usually broken with inert
gas such as nitrogen, differ the material is sealed.
At the end of operation the final residual
water content in the product is extremely low
around 1-4%.
APPLICATIONS :
Pharmaceuticals and bio technologies.
Freeze drying of food
NASA and military rations
Coffee
Fruits
CONCLUSION :
The process is much cheaper for
pharmaceuticals. Cost mainly depends on engineering
on engineering skills and techniques. Quality of product
is high.
REFERENCES :
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