A cold plasma ionization device has been designed to monitor freeze-drying processes in situ by monitoring lyophilization chamber moisture content. This plasma device, which consists of a probe that can be mounted directly on the lyophilization chamber, depends upon the ionization of nitrogen and water molecules using a radiofrequency generator and spectrometric signal collection. The study per...

In this study, the effect of edible coat (carboxy methyl cellulose) before osmotic dehydration anddifferent drying methods on sensory and physical properties of dried apple (V. Golden delicious)rings was investigated. The coated and non-coated samples pretreated with 50% sucrose osmoticsolution and dried in freeze drier (-40 to -50°C, 0.026-0.017 mbar, 24 hr), vacuum drier (70°C, 200mbar, 8-10 ...

The effect of oven drying at 50ᵒC ± 1ᵒC for 9 hour, 70ᵒC ± 1ᵒC for 5 hour and freeze drying on retention of chlorophyll, riboflavin, niacin, ascorbic acid and carotenoids in herbal preparation consisting of 8 medicinal plants was evaluated. The medicinal plants selected were leaves of Apium graveolens (saderi), Averrhoa bilimbi (belimbing buluh), Centella asiatica (pegaga), Mentha arvensis (pud...

The study was conducted to explore the effect of selected preservation treatments on quality Statice flower in floral freeze dryer. Preservation flowers drying process retains its pigment (colour) and structural parts (cells) thus remains as fresh bloom for years. Prior process, were treated with set chemical compounds retaining inherent qualities preserved flowers. qualitative characteristics ...

Staphylococcus aureus phage ISP was lyophilized, using an Amsco-Finn Aqua GT4 freeze dryer, in the presence of six different stabilizers at different concentrations. Stability of the lyophilized phage at 4 °C was monitored up to 37 months and compared to stability in Luria Bertani broth and physiological saline at 4 °C. Sucrose and trehalose were shown to be the best stabilizing additives, caus...

in this study, the effect of edible coat (carboxy methyl cellulose) before osmotic dehydration anddifferent drying methods on sensory and physical properties of dried apple (v. golden delicious)rings was investigated. the coated and non-coated samples pretreated with 50% sucrose osmoticsolution and dried in freeze drier (-40 to -50°c, 0.026-0.017 mbar, 24 hr), vacuum drier (70°c, 200mbar, 8-10 ...