实验室冷冻干燥机中有机溶剂的使用

Extraction of micropollutants from contaminated sediments after heavy rain events

Pressurized solvent extraction (PSE) of contamined sediments as a critical part of aquatic risk accessment

大麻油样品配方指导

通过这份免费的白皮书，您可以深入了解喷雾干燥和胶囊化这两种用于配制大麻素的常用技术。另外，首先了解为什么我们需要粉末形式的大麻素。 

使用该指南可以轻松实现可销售形式的大麻素。  

冷冻干燥指导第 1 期：基础理论与应用

该指南为您提供冷冻干燥的基本知识和应用。

冷冻干燥指导第 2 期：面向普通用户的插图工具包

该指南为您提供有关硬件、冷冻干燥过程、最重要参数的概述以及样品制备步骤的知识。

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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