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Freeze-Drying of Pharmaceutical and Food Products (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Amazon.com Price:  $107.77 (as of 12/05/2019 16:48 PST- Details)

Description

Freeze-drying is the most 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, slightly than by the application of heat. The resulting items will also be stored at room temperature for long periods. This informative text addresses both principles and practice on 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 center of attention on freeze-drying of food, freeze-drying of pharmaceuticals and the protective agents and additives applied. The final chapter covers the vital subjects of disinfection, sterilization and process validation.

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

  • Addresses the rules and practices used on this vital preservation technique
  • Explains the fundamentals of heat-mass transfer analysis, modelling and the equipment used
  • Discusses the significance of disinfection, sterilization and process validation
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