The freeze drying process has important applications in the pharmaceutical R&D and biotechnology industries, and laboratory freeze drying is used to stabilise, store or increase the shelf life of sensitive biological materials.
The freeze drying process has important applications in the pharmaceutical and biotechnology industries, and pharmaceutical freeze drying is now a standard process used to stabilise, store or increase the shelf life of drug products and other biologicals.
Starter cultures are used to assist the fermentation process in preparation of various foods and fermented drinks. A starter culture is a microbiological culture which actually performs fermentation. Freeze drying is an effective way to preserve starter cultures.
Nutraceticals are nutrients that have been extracted from plants and foods that offer specific health benefits. The freeze drying process is used to stabilise, concentrate and/or increase the shelf-life of these products without destroying their chemical structure.
Freeze drying is a process which can be used to preserve and recover valuable documents damaged by water. Freeze drying removes water from documents after they have been frozen, allowing them to maintain their biological structure and preventing further deterioration.
The freeze drying process was actively developed during WWII for preserving medical supplies that required refrigeration. Since then freeze drying has been applied to the pharmaceutical and biotechnology industries and the food industry among others. Freeze drying is now a standard process used to increase the shelf-life of milk products for the dairy industry.
The freeze drying process was first applied to food products after the Second World War, in order to preserve and store foods without the need for refrigeration. Coffee was one of the first freeze dried food products to be produced, but now vegetables, fruits, meats, fish, dairy products, herbs and food flavourings can be successfully freeze dried.
Preparation of products you want to freeze dry can have a big impact on how the product will turn out. If the product is too big or too small, or if it is not completely frozen, the outcome could be very frustrating. There are a few things to consider when looking at the preparation before loading the freeze dry and they are the freezing of products and the weight verses the volume in the trays.