Applikationen: Trocknen

Spray Drying of Ibuprofen

Application Note Mini Spray Dryer B-290 Ibuprofen

Spray Drying of Immunoglobulin

Application Note Mini Spray Dryer B-290 Immunoglobulin

Spray Drying of Inkjet

Application Note Mini Spray Dryer B-290 Inkjet

Spray Drying of Infusion solution

Application Note Mini Spray Dryer B-290 Infusion solution

Spray Drying of Insulin

Application Note Mini Spray Dryer B-290 Inulin

Application Note Mini Spray Dryer B-290 Human Insulin

Spray Drying of Ketoprofen and Mint Essence

Application Note Mini Spray Dryer B-290 Ketoprofen and Mint Essence

Spray Drying of Lead oxide

Application Note Mini Spray Dryer B-290 Lead oxide

Spray Drying of Lemon oil

Application Note Mini Spray Dryer B-290 Lemon oil

Spray Drying of Leucine

Application Note Mini Spray Dryer B-290 Leucine

Spray Drying of Lignin

Application Note Mini Spray Dryer B-290 Lignin

Spray Drying of Malein acid anhydride

Application Note Mini Spray Dryer B-290 Malein acid anhydride

Spray Drying of Maltodextrin

Application Note Mini Spray Dryer B-290 Maltodextrin

Spray Drying of Mannitol and Trehalose

Application Note Mini Spray Dryer B-290 Mannitol and Trehalose

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.

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

Lyophilisation of apples

Lyovapor™ L-200: Freeze Drying of apples

We developed a freeze-drying method with optimized process time and residual moisture content for apples.