实验室实验室干燥机中有机溶剂的使用
最初冻干机最初用于用水作为溶剂使用。通过新的应用,因此将冷冻干燥越来越多地与有机溶剂而不是水。有机溶剂和无机酸和碱通常用于样品冻干之前的研究和开发中。因此,必须在该过程之前考虑在冷冻干燥期间的这些新型样品的行为。
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Lyophilisation of fresh banana slices
Freeze drying is a gentle form of drying and may be used to preserve foods without changing their appearance or taste. The freeze drying process includes the freezing of the food sample and subsequent applying a fine vacuum to the frozen sample. Under these conditions, the water in the food will sublimate, hence, the sample dries. In food applications, freeze drying is commonly used to make instant coffee and to dry and conserve fruits, vegetables or herbs.
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Lyophilisation of truffles
Truffles are products with limited shelf life and their sensory properties are rapidly lost. Hence, the expensive fungi become less valuable within a few days. Losses of volatile compounds, oxidation and enzymatic reactions are a considerable problem during their storage. Furthermore, the aroma profile is commonly modified as a result of elevated temperature processes or enzymatic reactions. Freeze drying the fungi avoids loss and degradation of volatile compounds due to the low temperatures applied during drying. The aromatic profile of truffles are maintained. Freeze dried truffles can either be rehydrated or directly used in dry form.