End point determination for a manifold set up in L-300
End point determination for a manifold set up in Lyovapor™ L-300 Pro by pressure difference test and pressure rise test
In this application note two processes analytical techniques – comparative pressure measurement (pressure difference test) and pressure rise test – were used to determine the endpoint of primary drying of mannitol solutions in the laboratory freeze-dryer Lyovapor™ L-300. The freeze-drying was performed in round bottom flasks using a manifold setup. The analytical techniques can assist the visual control by users to assess the dryness of the sample. By this mean, freeze-drying can be ended precisely leading to shorter process time and reliable drying results.
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Aplikasi Serupa
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.
Lyophilisation of mannitol and NaCl solutions in serum vials
In this Application Note sodium chloride (NaCl) and mannitol are used for freeze drying experiments. The unambiguous crystal structure of NaCl renders this salt a model compound. In contrast, mannitol is well known to crystallize in different polymorphs and it may form hydrates. Nevertheless, mannitol is the most used bulking agent for freeze dried pharmaceutical formulations. The benefits of using mannitol are that it crystallizes during freezing, creates a beautiful cake and permits drying processes at higher product temperatures, thus with higher sublimation rates compared to purely amorphous systems.
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.
Pembimbing formulasi untuk sampel minyak kanabis
Dengan dokumen resmi gratis ini, dapatkan wawasan berguna mengenai pengeringan semprot dan enkapsulasi, dua teknik umum yang digunakan untuk memformulasi kanabinoid. Selain itu, pelajari tentang alasan kita memerlukan kanabinoid dalam bentuk serbuk.
Gunakan panduan ini untuk mudah mendapatkan bentuk kanabinoid yang dapat dijual.