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Freeze Drying Of Pharmaceutical And Food Products

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Freeze Drying of Pharmaceutical and Food Products

Freeze Drying of Pharmaceutical and Food Products Book
Author : Tse-Chao Hua,Bao-Lin Liu,Haimei Zhang
Publisher : Elsevier
Release : 2010-07-30
ISBN : 1845697472
Language : En, Es, Fr & De

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Book Description :

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

Freeze drying of Pharmaceuticals and Biopharmaceuticals

Freeze drying of Pharmaceuticals and Biopharmaceuticals Book
Author : Felix Franks,Tony Auffret
Publisher : Royal Society of Chemistry
Release : 2008
ISBN : 0854041516
Language : En, Es, Fr & De

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Book Description :

Aimed at product and process developers in the biopharmaceutical industry and academia, this is the first book to describe freeze-drying, as related to the pharmaceutical industry.

Freeze drying of Pharmaceutical and Food Products

Freeze drying of Pharmaceutical and Food Products Book
Author : Tse-Chao Hua,Bao-Lin Liu,Hua Zhang
Publisher : Woodhead Publishing Limited
Release : 2010
ISBN : 9781845697464
Language : En, Es, Fr & De

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Book Description :

Freeze-drying is an important preservation technique for heat-sensitive pharmaceuticals and foods. This informative text addresses the principles and practice of freeze-drying preservation techniques for pharmaceutical and food products. The authors introduce freeze-drying and review the fundamentals of the technique, heat-mass transfer analyses, modelling of the drying process and the equipment employed. They discuss freeze-drying of food, freeze-drying of pharmaceuticals and the protective agents and additives applied. The final chapter covers disinfection, sterilization and process validation.

Freeze Drying of Pharmaceutical Products

Freeze Drying of Pharmaceutical Products Book
Author : Davide Fissore,Roberto Pisano,Antonello Barresi
Publisher : CRC Press
Release : 2019-10-24
ISBN : 042966673X
Language : En, Es, Fr & De

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Book Description :

Freeze Drying of Pharmaceutical Products provides an overview of the most recent and cutting-edge developments and technologies in the field, focusing on formulation developments and process monitoring and considering new technologies for process development. This book contains case studies from freeze dryer manufacturers and pharmaceutical companies for readers in industry and academia. It was contributed to by lyophilization experts to create a detailed analysis of the subject matter, organically presenting recent advancements in freeze-drying research and technology. It discusses formulation design, process optimization and control, new PAT-monitoring tools, multivariate image analysis, process scale-down and development using small-scale freeze-dryers, use of CFD for equipment design, and development of continuous processes. This book is for industry professionals, including chemical engineers and pharmaceutical scientists.

Freeze Drying Lyophilization Of Pharmaceutical Biological Products Second Edition Revised and Expanded

Freeze Drying Lyophilization Of Pharmaceutical   Biological Products  Second Edition  Revised and Expanded Book
Author : Louis Rey,Joan C. May
Publisher : CRC Press
Release : 2004-01-21
ISBN : 0203021320
Language : En, Es, Fr & De

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Book Description :

Thoroughly acquainting the reader with freeze-drying fundamentals, Freeze-Drying/Lyophilization of Pharmaceutical and Biological Products, Second Edition carves practical guidelines from the very latest theoretical research, technologies, and industrial procedures. It delineates the best execution of steps from closure preparation and regulatory control of products to equipment sterilization and process validation. With 13 new chapters providing state-of-the-art information, the book unveils innovations currently advancing the field, including LYOGUARD® packaging for bulk freeze-drying and the irradiation of pharmaceutical and biological products.

Ice Templating and Freeze Drying for Porous Materials and Their Applications

Ice Templating and Freeze Drying for Porous Materials and Their Applications Book
Author : Haifei Zhang
Publisher : John Wiley & Sons
Release : 2018-05-14
ISBN : 352780742X
Language : En, Es, Fr & De

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Book Description :

Filling a gap in the literature, this is the first book to focus on the fabrication of functional porous materials by using ice templating and freeze drying. Comprehensive in its scope, the volume covers such techniques as the fabrication of porous polymers, porous ceramics, biomimic strong composites, carbon nanostructured materials, nanomedicine, porous nanostructures by freeze drying of colloidal or nanoparticle suspensions, and porous materials by combining ice templating and other techniques. In addition, applications for each type of material are also discussed. Of great benefit to those working in the freeze-drying field and researchers in porous materials, materials chemistry, engineering, and the use of such materials for various applications, both in academia and industry.

Freeze Drying Lyophilization of Pharmaceutical and Biological Products

Freeze Drying Lyophilization of Pharmaceutical and Biological Products Book
Author : Louis Rey
Publisher : CRC Press
Release : 2016-04-19
ISBN : 1439825769
Language : En, Es, Fr & De

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Book Description :

Freeze-drying, or lyophilization, is a well established technology used in the preservation of numerous pharmaceutical and biological products. This highly effective dehydration method involves the removal of water from frozen materials via the direct sublimation of ice. In recent years, this process has met with many changes, as have the regulatio

Freeze Drying Or Lyophilization

Freeze Drying Or Lyophilization Book
Author : Muhammad Waseem Akbar
Publisher : Unknown
Release : 2020-12-31
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Book DescriptionFreeze drying has many applications in the Food and Pharmaceutical industry. This book is an authentic and supreme emblem of quality that covers the basic concepts related to the lyophilization process. Review of almost all the relevant books and scientific journals is made to make the book error-free. Specifically, this book focusses on the freeze-drying process and their operating parameters for the agricultural products. I want to especially thanks to Prof. Dr Yongbin Han, Department of Agricultural Products Processing and Storage Engineering, School of Food Science and Technology, Nanjing Agricultural University, China; to help me to complete this book.Key Features: -Introduction to Freeze Drying Technique-Defining of all related Process Parameters and Variables-Recent Researches in the Freeze-Drying Field-Chemistry of Agricultural Products and their Thermal Properties-Disadvantages of Freeze-Drying Technique-Different Mathematical Models proposed by different Researchers and their ComponentsWhat will you learn?After reviewing this book, you will be able to understand the freeze-drying technique and all related terminologies. Raw material treatment, it's freezing, primary and secondary drying; all these operations should be carried out under critical considerations to dry the product efficiently. Product quality is the ultimate goal in this process and it can best achieve using freeze-drying. Thermal properties and the nature of the raw material may change the operating parameters for each of the product. But specifically, this book focuses on the freeze-drying process for agricultural products.Who is this Book for?This book is for: -Food Engineers -Freeze-drying researchers-Chemical Engineers (Those who are serving food industries as lab chemist, QC officers, and R&D officers) -Food nutritionists -Food professionals (Those who are working in food industries in freeze-drying related departments as quality officers, lab supervisors, product development officers, product audit chemists, and vicinities) -Food production compliance staff Table of Contents -Abstract-Introduction to Freeze Drying-Chemistry of Agricultural Products-Freeze Drying Stages-Freeze Drying Process Parameters -Thermal Properties of food-Disadvantages of Freeze-Drying Process-Components of Freeze Dryer-Mathematical Modeling-Conclusion-Nomenclature-ReferencesAbout this AuthorMuhammad Waseem Akbar is a food engineer by education. He is expert in nutritional, health and processing courses. Drying is a preservation technique. He has a special interest in the freeze-drying technique. This is one of the most emerging drying technique and has the potential to produce quality products with an extended shelf life for years. The author has written multiple books in the food science and engineering domain.

Freeze Drying

Freeze Drying Book
Author : Georg-Wilhelm Oetjen,Peter Haseley
Publisher : John Wiley & Sons
Release : 2008-01-08
ISBN : 3527612491
Language : En, Es, Fr & De

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Book Description :

Many modern pharmaceutical and biological products, e.g. blood derivatives, vaccines, cytostatic drugs, antibiotics, bacteria cultures but also consumer goods such as soluble coffee are freeze-dried to transform perishable substances into a form that can be stored and reconstituted to their almost original state without loss of quality. The book describes the up-to-date fundamentals of freeze-drying, not just presenting the process in all its seven steps theoretically, but explaining it with many practical examples. Many years of experience in freeze-drying allow the authors to supply valuable criteria for the selection of laboratory, pilot and production plants, discussing the advantages, drawbacks and limitations of different plant designs. In this second, completely revised edition, process and plant automation are introduced in a separate section and methods to transfer pilot plant qualifications and process data to production are presented. The guidelines for process and plant evaluation and qualifications have been updated and enlarged. Trouble shooting is concentrated in a section of its own and literature has been updated with 100 new quotations to include references as recent as 2002, and 100 new tables and figures have been added.

Handbook of Drying for Dairy Products

Handbook of Drying for Dairy Products Book
Author : C. Anandharamakrishnan
Publisher : John Wiley & Sons
Release : 2017-05
ISBN : 1118930495
Language : En, Es, Fr & De

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Book Description :

Handbook of Drying for Dairy Products is a complete guide to the field’s principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based food ingredients. Details the techniques and results of drum drying, spray drying, freeze drying, spray-freeze drying, and hybrid drying Contains the most up-to-date research for optimizing the drying of dairy, as well as computer modelling options Addresses the effect of different drying techniques on the nutritional profile of dairy products Provides essential information for dairy science academics as well as technologists active in the dairy industry

Advances in Food and Nutrition Research

Advances in Food and Nutrition Research Book
Author : Fidel Toldra
Publisher : Academic Press
Release : 2020-07-23
ISBN : 0128206896
Language : En, Es, Fr & De

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Book Description :

Advances in Food and Nutrition Research, Volume 93, provides information on nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet. Specific topics covered in this new release include drying, a relevant unit operation in the manufacture of foods and nutritional products, polycyclic aromatic hydrocarbons in edible oils and fatty foods, including occurrence, formation, analysis, change, and control, food allergens and their characterization, molecular properties and clinical implications, the design, quality, safety and efficacy of extensively hydrolyzed formula for the management of cow’s milk protein allergy, and much more. The series provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, as well as up-to-date information on food science, including raw materials, production, processing, distribution and consumption. Contains contributions that have been carefully selected based on their vast experience and expertise on the subject Includes updated, in-depth and critical discussions of available information, giving the reader a unique opportunity to learn Encompasses a broad view of the topics at hand

The Proceedings of the 5th Asia Pacific Drying Conference

The Proceedings of the 5th Asia Pacific Drying Conference Book
Author : Anonim
Publisher : Unknown
Release : 2021-07-30
ISBN : 981447410X
Language : En, Es, Fr & De

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Book Description :

Download The Proceedings of the 5th Asia Pacific Drying Conference book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Operations in Food Refrigeration

Operations in Food Refrigeration Book
Author : Rodolfo H. Mascheroni
Publisher : CRC Press
Release : 2012-06-06
ISBN : 1420055518
Language : En, Es, Fr & De

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Book Description :

The final quality of a food product is impacted heavily by preservation technologies, such as chilling, freezing, and freeze-drying, as well as the numerous pretreatments that are routinely applied to foods. Adequate design and implementation of each of these treatments are critical to ensuring the integrity of the final food product, the productiv

Good Pharmaceutical Freeze Drying Practice

Good Pharmaceutical Freeze Drying Practice Book
Author : Peter Cameron
Publisher : CRC Press
Release : 1997-06-30
ISBN : 1482207842
Language : En, Es, Fr & De

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Book Description :

This text is devoted to pharmaceutical freeze-drying in all its forms and in all its technological variations. Whether you freeze-dry nonsterile tablets or you lyophilize injectables, this book covers all the technological and regulatory requirements. Written by a panel of leading practitioners in the pharmaceutical industry -- production experts, regulatory inspectors, technical consultants, and equipment suppliers -- the information is relevant, usable, and timely. Practical, "how to" chapters serve as training aids, and each section stands on its own as a concise, easy-to-access resource for both managers and technicians.

Food Process Engineering Operations

Food Process Engineering Operations Book
Author : George D. Saravacos,Zacharias B. Maroulis
Publisher : CRC Press
Release : 2011-02-22
ISBN : 1420083546
Language : En, Es, Fr & De

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Book Description :

A unique and interdisciplinary field, food processing must meet basic process engineering considerations such as material and energy balances, as well as the more specialized requirements of food acceptance, human nutrition, and food safety. Food engineering, therefore, is a field of major concern to university departments of food science, and chemical and biological engineering as well as engineers and scientists working in various food processing industries. Part of the notable CRC Press Contemporary Food Engineering series, Food Process Engineering Operations focuses on the application of chemical engineering unit operations to the handling, processing, packaging, and distribution of food products. Chapters 1 through 5 open the text with a review of the fundamentals of process engineering and food processing technology, with typical examples of food process applications. The body of the book then covers food process engineering operations in detail, including theory, process equipment, engineering operations, and application examples and problems. Based on the authors’ long teaching and research experience both in the US and Greece, this highly accessible textbook employs simple diagrams to illustrate the mechanism of each operation and the main components of the process equipment. It uses simplified calculations requiring only elementary calculus and offers realistic values of food engineering properties taken from the published literature and the authors’ experience. The appendix contains useful engineering data for process calculations, such as steam tables, engineering properties, engineering diagrams, and suppliers of process equipment. Designed as a one or two semester textbook for food science students, Food Process Engineering Operations examines the applications of process engineering fundamentals to food processing technology making it an important reference for students of chemical and biological engineering interested in food engineering, and for scientists, engineers, and technologists working in food processing industries.

Nutritional and Health Aspects of Food in Western Europe

Nutritional and Health Aspects of Food in Western Europe Book
Author : Susanne Braun,Christina Zübert,Dimitrios Argyropoulos,Francisco Javier Casado Hebrard
Publisher : Academic Press
Release : 2019-10-14
ISBN : 0128131721
Language : En, Es, Fr & De

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Book Description :

People were once restricted to food native to their region and produced locally. Today, however, food from any place in the world is available, or can be made available, anywhere else. Often there is no or very little information about the nutritional and health aspects of these foods. Nutrition and Health of Western European Foods: Traditional and Ethnic Diets is part of series that will cover the entire globe and is aimed at filling the knowledge gap from traditional and scientific points of view. This volume provides an analysis of traditional and ethnic foods from Western Europe, including Ireland, the United Kingdom, Netherlands, Belgium, Luxembourg, France, and Germany. It also addresses the history of use, composition, preparation, ingredient origin, nutritional aspects, and health effects of various foods and food products in each of these countries. Nutrition and Health of Western European Foods: Traditional and Ethnic Diets ultimately presents both local and international regulations, providing suggestions to harmonize these regulations and promote global availability of these foods. Analyzes nutritional and health claims related to western European foods Includes traditional and ethnic foods from Ireland, the UK, Netherlands, Belgium, Luxembourg, France, and Germany Explores both scientific and anecdotal diet-based health claims Examines if foods meet regulatory requirements, and how to remedy noncompliance Reviews the influence of historical eating habits on today’s diets

Freeze drying

Freeze drying Book
Author : Georg-Wilhelm Oetjen,Peter Haseley
Publisher : John Wiley & Sons
Release : 2004
ISBN : 9783527306206
Language : En, Es, Fr & De

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Book Description :

Table of Contents Preface Preface to the First Edition 1 Foundations and Process Engineering 1 2 Installation and Equipment Technique 165 3 Pharmaceutical, Biological and Medical Products 295 4 Food and Luxury Food 345 5 Metal Oxides, Ceramic Powders 359 6 Trouble Shooting and Regulatory Issues 367.

Handbook of Food Processing

Handbook of Food Processing Book
Author : Theodoros Varzakas,Constantina Tzia
Publisher : CRC Press
Release : 2015-10-22
ISBN : 1498721761
Language : En, Es, Fr & De

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Book Description :

Packed with case studies and problem calculations, Handbook of Food Processing: Food Preservation presents the information necessary to design food processing operations and goes on to describe the equipment needed to carry them out in detail. The book covers every step in the sequence of converting raw material to the final product. It also discusses the most common food engineering unit operations and food preservation processes, such as blanching, pasteurization, chilling, and freezing to aseptic packaging, non-thermal food processing, and the use of biosensors. Highlights Include Case study on the effect of blanching conditions on sulforaphane content in purple and roman cauliflower (brassica oleracea l. Var. Botrytis) Principles of thermal processing described along with thermal process calculations Case study on microwave preservation of fruit-based products: application to kiwifruit puree Principles and applications of Ohmic heating Advances in food additives and contaminants Use of edible films and coatings in fresh fruits and vegetables preservation The book provides information regarding the common food preservation methods such as blanching, thermal processing of foods, canning, extrusion-cooking, drying or dehydration of foods, chilling, and freezing. It also describes the principles and applications of new thermal and non-thermal food processing technologies, i.e., microwave heating, ohmic heating, high pressure (HP) processing, pulsed electric field (PEF) processing, magnetic fields, ultrasound, use of edible films and coatings, food packaging-aseptic packaging, and modified atmosphere, biosensor and ozone applications. The book helps you keep up with diverse consumer demands and rapidly developing markets.

Handbook of Food Processing Two Volume Set

Handbook of Food Processing  Two Volume Set Book
Author : Theodoros Varzakas,Constantina Tzia
Publisher : CRC Press
Release : 2015-11-04
ISBN : 1466582316
Language : En, Es, Fr & De

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Book Description :

Authored by world experts, the Handbook of Food Processing, Two-Volume Set discusses the basic principles and applications of major commercial food processing technologies. The handbook discusses food preservation processes, including blanching, pasteurization, chilling, freezing, aseptic packaging, and non-thermal food processing. It describes com

Alcamo s Fundamentals of Microbiology Body Systems

Alcamo s Fundamentals of Microbiology  Body Systems Book
Author : Anonim
Publisher : Jones & Bartlett Publishers
Release : 2021-07-30
ISBN : 0763787124
Language : En, Es, Fr & De

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Book Description :

Download Alcamo s Fundamentals of Microbiology Body Systems book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.