Freeze-Drying of Pharmaceutical and Food Products

Nonfiction, Science & Nature, Technology, Food Industry & Science, Business & Finance, Industries & Professions, Industries
Cover of the book Freeze-Drying of Pharmaceutical and Food Products by Tse-Chao Hua, Bao-Lin Liu, Haimei Zhang, Elsevier Science
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Author: Tse-Chao Hua, Bao-Lin Liu, Haimei Zhang ISBN: 9781845697471
Publisher: Elsevier Science Publication: July 30, 2010
Imprint: Woodhead Publishing Language: English
Author: Tse-Chao Hua, Bao-Lin Liu, Haimei Zhang
ISBN: 9781845697471
Publisher: Elsevier Science
Publication: July 30, 2010
Imprint: Woodhead Publishing
Language: English

Freeze-drying is an important preservation technique for heat-sensitive pharmaceuticals and foods. Products are first frozen, then dried in a vacuum at low temperature by sublimation and desorption, rather than by the application of heat. The resulting items can be stored at room temperature for long periods. This informative text addresses both principles and practice in this area.

The first chapter introduces freeze-drying. The authors then review the fundamentals of the technique, heat-mass transfer analyses, modelling of the drying process and the equipment employed. Further chapters focus on freeze-drying of food, freeze-drying of pharmaceuticals and the protective agents and additives applied. The final chapter covers the important subjects of disinfection, sterilization and process validation.

Freeze-drying of pharmaceutical and food products is an essential reference for food, pharmaceutical and refrigeration engineers and scientists with an interest in preservation techniques. It will also be of use to students in these fields.

  • Addresses the principles and practices used in this important preservation technique
  • Explains the fundamentals of heat-mass transfer analysis, modelling and the equipment used
  • Discusses the importance of disinfection, sterilization and process validation
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Freeze-drying is an important preservation technique for heat-sensitive pharmaceuticals and foods. Products are first frozen, then dried in a vacuum at low temperature by sublimation and desorption, rather than by the application of heat. The resulting items can be stored at room temperature for long periods. This informative text addresses both principles and practice in this area.

The first chapter introduces freeze-drying. The authors then review the fundamentals of the technique, heat-mass transfer analyses, modelling of the drying process and the equipment employed. Further chapters focus on freeze-drying of food, freeze-drying of pharmaceuticals and the protective agents and additives applied. The final chapter covers the important subjects of disinfection, sterilization and process validation.

Freeze-drying of pharmaceutical and food products is an essential reference for food, pharmaceutical and refrigeration engineers and scientists with an interest in preservation techniques. It will also be of use to students in these fields.

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