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Food Processing and Preservation Technology (CFB 30004) Unikl Lab Manual Micet

This document provides instructions for a laboratory experiment on freeze drying fruits and vegetables. It begins with an introduction that defines freeze drying as removing ice or frozen solvents through sublimation and removing bound water through desorption. This keeps products heat-sensitive. The document then explains that sublimation requires low pressures for ice to change directly to vapor without passing through a liquid phase. It outlines the freeze drying process as freezing the product, placing it under vacuum, and adding heat for ice to sublime. The objectives are to evaluate physicochemical properties of freeze dried products and study rehydration efficiency. The procedure involves preparing, examining, and recording raw materials' properties before freeze drying and then after to compare effects on

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163 views4 pages

Food Processing and Preservation Technology (CFB 30004) Unikl Lab Manual Micet

This document provides instructions for a laboratory experiment on freeze drying fruits and vegetables. It begins with an introduction that defines freeze drying as removing ice or frozen solvents through sublimation and removing bound water through desorption. This keeps products heat-sensitive. The document then explains that sublimation requires low pressures for ice to change directly to vapor without passing through a liquid phase. It outlines the freeze drying process as freezing the product, placing it under vacuum, and adding heat for ice to sublime. The objectives are to evaluate physicochemical properties of freeze dried products and study rehydration efficiency. The procedure involves preparing, examining, and recording raw materials' properties before freeze drying and then after to compare effects on

Uploaded by

Nurul Syafiqah
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
You are on page 1/ 4

MALAYSIAN INSTITUTE OF CHEMICAL AND

BIOENGINEERING TECHNOLOGY.

FOOD PROCESSING AND PRESERVATION


TECHNOLOGY (CFB 30004)
UNIKL MICET
LAB MANUAL

PRACTICAL 7: FREEZE DRYING OF FRUITS AND VEGETABLES

INTRODUCTION

Freeze drying is the removal of ice or other frozen solvents from a material
through the process of sublimation and the removal of bound water molecules
through the process of desorption. Lyophilisation and freeze drying are terms that are
used interchangeably depending on the industry and location where the drying is
taking place. Controlled freeze drying keeps the product temperature low enough
during the process to avoid changes in the dried product appearance and
characteristics. It is an excellent method for preserving a wide variety of heat-
sensitive materials such as proteins, microbes, pharmaceuticals, tissues & plasma.

Sublimation
Sublimation is when a solid (ice) changes directly to a vapour without first
going through a liquid (water) phase. Thoroughly understanding the concept of
sublimation is a key building block to gaining knowledge of freeze drying. As shown
below on the phase diagram for water, low pressures are required for sublimation to
take place. Sublimation is a phase change and heat energy must be added to the frozen
product for it to occur.

Sublimation in the freeze drying process can be described simply as:


 FREEZE - The product is completely frozen, usually in a vial, flask or
tray.
 VACUUM - The product is then placed under a deep vacuum, well
below the triple point of water.
 DRY – Heat energy is then added to the product causing the ice to
sublime.

Page 1 of 5
Figure 1: Phase Diagram of Water

The steps required to lyophilize a product in a batch process can be summarized as


follows:

 Pretreatment / Formulation
 Loading / Container (Bulk, Flask, Vials)
 Freezing (Thermal Treatment) at atmospheric pressure
 Primary Drying (Sublimation) under vacuum
 Secondary Drying (Desorption) under vacuum
 Backfill & Stoppering (for product in vials) under partial vacuum
 Removal of Dried Product from Freeze Dryer

OBJECTIVES
 To evaluate the physicochemical properties of the freeze-dried product.

LEARNING OUTCOMES
At the end of the lesson, students should be able to:
1. Demonstrate the characteristics of the freeze-drying process and its effect on
food materials.
2. Study the efficiency of freeze dried product during rehydration process.

Page 2 of 5
MATERIALS AND METHOD

Raw Materials
a) Fruits

Apparatus
a) Freeze Dryer
b) Moisture Analyzer
c) Calliper
d) Chromameter

PROCEDURE

1. Preparation of the raw materials.


2. Carefully examine and record the initial properties of the raw materials (weight,
colour, diameter, moisture content).
3. Properly placed the materials on the freeze dryer tray and loading into the freeze
dryer chamber.
4. The materials will decrease until temperature achieve -15°C. Then the
temperature raise to 65°C and next it will decrease to –50°C. This primary
drying is the longest step in freeze drying process that take about 18 hours.
5. Pressure in between 1.5 to 2.5 bar are applied during the drying process.
6. During secondary drying (adsorption), the temperature set is higher than
ambient temperature, which is 50°C but compatible with the sensitivity of the
product.
7. Record the weight, colour, diameter and moisture content for the freeze-dried
products.

Page 3 of 5
RESULTS & CALCULATIONS
Record the analytical readings of your freeze-dried sample.
Sample Weight Colour Diameter Moisture
Content
Initial Final Initial Final Initial Final Initial Final
L* = L* =
a* = a* =
b* = b* =
L* = L* =
a* = a* =
b* = b* =
L* = L* =
a* = a* =
b* = b* =
L* = L* =
a* = a* =
b* = b* =

Page 4 of 5

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