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Freeze drying, lyophilisation

Article index
 Objective
 Field of application
 Description of techniques, methods and equipment

Objective

Lyophilisation, commonly referred to as freeze-drying, is the process of removing water from a product by sublimation and desorption. The aim of the process is to preserve sensitive material that cannot be dried by evaporation at elevated temperature due to the degradation of specific components at high temperature which would result in a loss of taste or other quality aspects.

Field of application

The technique is used for drying coffee extracts, spices, soup vegetables, flowers, instant meals, fish, meat, etc.

Description of techniques, methods and equipment

This process is performed in lyophilisation equipment, which consists of:
  • a drying chamber with temperature controlled shelves (this can be a batch chamber, where the trays remain fixed on the heating plates through the drying operation, or a semicontinuous type, in which the trays move through a vacuum lock into a drying tunnel)
  • a condenser, to trap water removed from the product in the drying chamber
  • a cooling system, to supply refrigerant to the shelves and the condenser
  • a vacuum system, to reduce the pressure in the chamber
  • a condenser, to facilitate the drying process.
If the incoming product is a liquid (e.g. coffee extract) the liquid is frozen in two steps (each with different freezing temperatures and times) and ground. The solid material is then fed (manually or mechanically) onto the trays in a drying chamber. The temperature of the drying chamber is well below 0°C. The exact temperature depends on the product being dried. A vacuum is applied in the chamber. The ice evaporates under these conditions. This evaporation causes a further decrease in the temperature of the product, which is compensated for by adding heat (by means of heating plates) to the product through the temperature-controlled trays. The evaporated water is re-frozen on the surface of a condenser, which has a temperature well below the sublimation temperature under the existing conditions in the chamber. From time to time the condenser is de-iced by heating the condenser surface. The water is liquified and drained. The vacuum is maintained by a vacuum pump. The outlet of the vacuum pump is emitted into the air. To prevent solids entering and damaging the vacuum pump a filter is usually applied in front of the pump.

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User comments

2010-11-05 02:15:29

Name: Editor
Een relatie in BelgiŽ zoekt een firma die een aantal producten kan droogvriezen. Alles dient volgens de biogarantie normen te kunnen gebeuren.
Neem contact op met info@hyfoma.com.


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All fields are required. Your personal information will not be displayed on our website. Hyfoma does not supply machines, but only refers to the companies that do. Most of the suppliers listed supply machines for the food industry, and do not produce food themselves.

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freeze drying

Objective Lyophilisation, commonly referred to as freeze-drying, is the process of removing water from a product by sublimation and desorption. The aim of the process is to preserve sensitive material that cannot be dried by evaporation... read full description

Click for additional information about Freeze drying
Hosokawa Micron
Specialist in POWDER PROCESSING TECHNOLOGY: Mixing - Drying -...