Freeze-Drying of Pharmaceutical and Food Products

Tse-Chao Hua (Author), Bao-Lin Liu (Author), Haimei Zhang (Author)

9780081014646, Elsevier Science

Paperback / softback, published 19 August 2016

288 pages
23.4 x 15.6 x 1.9 cm, 0.39 kg

"It is indeed rare to find such diverse freeze-drying issues brought together in a single volume and the authors should be recognised for their efforts in compiling such a wide range of examples." --Food Science and Technology

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.

Fundamentals of freeze drying
Heat-mass transfer analyses and modeling for drying process
Equipment of freeze drying
Freeze drying of food
Protective agent and additives for freeze-drying of pharmaceutical products
Freeze drying of pharmaceuticals
Disinfection, sterilization and valiation.

Subject Areas: Food & beverage technology [TDCT], Pharmacology [MMG], Pharmaceutical industries [KNDP], Food manufacturing & related industries [KNDF]