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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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.
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Lyophilisation of fresh banana slices
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