ラボスケールの凍結乾燥機における有機溶媒の使用

大麻油の配合アドバイザー

この無料のホワイトペーパーにでは、大麻の配合に使用される2つの一般的な技法、すなわち、スプレードライとカプセル化に関する有用な見識をご紹介しています。基本となる粉末状の大麻が必要性を学ぶことができます。

販売可能な形状のカンナビノイドの形成の参考にしてください。

凍結乾燥ガイド Vol.1：基礎と応用

このガイドでは、凍結乾燥の基礎知識とアプリケーションが説明されています。

凍結乾燥ガイド Vol.2：一般ユーザー向け図解付きツールキット

このガイドでは、凍結乾燥におけるハードウェア、凍結乾燥のプロセス、サンプル調製における最も重要なパラメーターとステップの概要を説明しています。

Freeze drying of beads containing yeasts

The cell viabilities of microorganisms during storage are of economic importance for probiotic dietary food and feed supplements. By combining granulation and freeze drying, dust free particles homogeneous in size and composition can be obtained. This will enable a good particle flowability, an easier dosage and a faster reconstitution of the product can be obtained. Encapsulator as a granulator to prill the yeasts suspension into liquid nitrogen and form monodispersed beads that will then be freeze dried.

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. 

Polycyclic aromatic hydrocarbons in sludge samples

SpeedExtractor E-916, Syncore Analyst: Pressurized Solvent Extraction of a sludge sample for the determination of polycyclic aromatic hydrocarbons (PAHs)

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