Alexeenko's lab specializes in freeze-drying bacteria for long-term virus vaccine preservation.
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The experiment also showed that human sperm could survive space using the freeze-drying method.
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Most food on the ISS is preserved through freeze-drying or thermostabilization, or preservation by heat.
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ANCIENT FREEZE-DRIED POTATO The idea of freeze-drying food did not start with space travel.
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I couldn't find a taxidermist who would take me seriously and freeze-drying was too expensive.
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Freeze-drying the potato for chuño was just one method used to increase its life after harvest.
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The new freeze-drying process creates a thermostable version of the vaccine which doesn't deteriorate in hot climates.
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The freeze-drying process seems space-age and blows people's minds, but scientifically it's somewhat simple and it's all-natural.
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The process of freeze-drying food retained its nutritional value, required no refrigeration and resulted in it being incredibly light and compact.
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However, recent developments in pumping technology have given carbon dioxide a new lease of life, especially for freeze-drying in the food industry.
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And in some vaccines, the manufacturers add small doses of gelatin made from pig skin to prevent damage from heat or freeze-drying.
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You basically need to build a brand new machine, because the freeze-drying machines have never worked with alcoholic beverages, so it's going to take some time.
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Freeze-drying allows you to maintain the structure because the ice cream doesn't actually melt; it goes straight into a gas state and leaves all the air pockets.
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"The vaccine was created using a process called lyophilisation, or freeze-drying," says Phil Toye, a scientist who worked on the goat-plague team at the International Livestock Research Institute in Nairobi.
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With the mounting concerns about food waste, greenhouse gas emissions, and global food insecurity, a Markets Insider estimate projected the global freeze-drying market could be a $90 billion industry by 2028.
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It all comes down to whether to drop nuclear bombs on the beast — a radical step for Japan — or to try a less conventional idea that is akin to freeze-drying it.
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Dehydrating food by freeze drying is also how NASA came up with the idea for Astronaut ice cream, which unquestionably became its most popular food despite the fact it never even made it to space.
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One set of additives including gold nanoparticles was found to be effective at extending the life of the vaccines; a process called spray-drying works pretty well too, with variants like freeze-drying and foam-drying being explored.
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Currently, their freeze-drying process takes all alcohol and carbonation out of the beer, so you'd need to add sparkling water as well as your own alcohol, but Tobias and Tore don't necessarily see that as a bad thing.
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Kencko currently offers five different organic fruit and vegetable mixes Kencko currently offers five different organic fruit and vegetable mixes Unlike other 'instant' mixer options, Kencko uses freeze-drying to turn fruit and vegetable mixes into powder without compromising on health.
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Freeze dried food — weighing only 20% of its original weight — was a brief fad in the late 1970s and early '80s, when Action Products International purchased NASA's freeze-drying technology and brought a selection of snack foods to market, according to the agency.
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My three launch flavors are mint chocolate chip, Mexican chocolate chip, and cookies and cream, all of which work really well for freeze-drying because they've got great texture, which is one thing that separates good freeze-dried ice cream from just regular ice cream.
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The problem with this as well is that the process of freeze-drying is so expensive, that no matter how we twist and turn it, the product is going to be so expensive that I never think we will never be able to sell anything.
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Though research suggests it might cause a mild depletion of vitamin C and other antioxidant chemicals, she explained, freeze-drying fruits and vegetables doesn't have any significant impact on their nutritional value; packaged as stand-alone ingredients, they can even make for a healthy alternative to more caloric snack foods.
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Tobias Emil Jensen: I was a student in food science, so there's load of other freeze-dried products—raspberries, coffee, soups, stocks, anything you can think of—and I knew a guy from university that was working for this freeze-drying company, so why not try to freeze-dry beer?
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In these cases, freeze-drying may not be an effective restoration method. In bacteriology freeze-drying is used to conserve special strains. Advanced ceramics processes sometimes use freeze-drying to create a formable powder from a sprayed slurry mist. Freeze-drying creates softer particles with a more homogeneous chemical composition than traditional hot spray drying, but it is also more expensive.
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Freeze-drying is among the methods used to preserve animals in the field of taxidermy. When animals are preserved in this manner they are called "freeze-dried taxidermy" or "freeze- dried mounts". Freeze-drying is commonly used to preserve crustaceans, fish, amphibians, reptiles, insects, and smaller mammals. Freeze-drying is also used as a means to memorialize pets after death.
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In 1971, King published a book, Freeze Drying of Foods. King also gave a fundamental understanding of the phenomenon of product collapse during freeze drying and how to avoid it. That research was also valuable to the pharmaceutical industry which also often uses freeze drying. He also worked with freeze concentration for beverages, such as fruit juices, wherein water is frozen as suspended ice crystals which are then filtered out.
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Freeze drying began as early as 1890 by Richard Altmann who devised a method to freeze dry tissues (either plant or animal), but went virtually unnoticed until the 1930s. In 1909, Shackell independently created the vacuum chamber by using an electrical pump. No further freeze drying information was documented until Tival in 1927 and Elser in 1934 had patented freeze drying systems with improvements to freezing and condenser steps. A significant turning point for freeze drying occurred during World War II. Blood plasma and penicillin were needed to treat the wounded in the field, and because of the lack of refrigerated transport, many serum supplies spoiled before reaching their recipients.
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The freeze-drying process was developed as a commercial technique that enabled blood plasma and penicillin to be rendered chemically stable and viable without refrigeration. In the 1950s–1960s, freeze drying began to be viewed as a multi-purpose tool for both pharmaceuticals and food processing.
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Freeze-drying can also be used to increase the shelf life of some pharmaceuticals for many years.
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In 2017, a study was done to see the effects of six different substances on the growth and freeze- drying of Lactobacillus. Using Lactobacillus as starter cultures for the dairy industry depends on the number of viable and active cells. Currently, the preferred method to preserve the bacterial cells is through freeze-drying, however this also results in some strains being killed. This is due to various complications of freeze-drying, including the formation of ice crystals, loss of membrane fluidity, and the denaturation of important macromolecules.
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Regardless, freeze-drying has been used for decades in microbiological research as a way to store and stabilize cultures. Six substances, being NaCl, sorbitol, mannitol, mannose, sodium glutamate, and betaine were tested to determine if they had any effect on the survivability of the cells after freeze-drying. Three of the six substances added had a positive effect on the growth and freeze-drying of Lactobacillus, being NaCl, sorbitol, and sodium glutamate. The results suggest that these substances have protective effects on Lactobacillus delbrueckii subsp.
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Freeze-drying (lyophilization) cycle development and optimization for pharmaceuticals. Flow diagnostics in hypersonic/re-entry speed research facilities and scramjet combustors.
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Dry powders of probiotics are often produced by bulk freeze-drying of live microorganisms such as lactic acid bacteria and bifidobacteria.
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In nanotechnology, freeze-drying is used for nanotube purification to avoid aggregation due to capillary forces during regular thermal vaporization drying.
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They are soaked in sugar for one to two days followed by a freeze drying process until the desired moisture level is reached.
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However, Jensen et al. (2009) found that spores could be preserved via cryopreservation or freeze-drying whereas hyphae unfortunately could not be preserved.
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All food grown or killed by the Inca could be freeze dried. Freeze drying is still very popular today. One of the biggest benefits for freeze-drying is that it takes out all of the water and moisture but leaves all of the nutritious value. The water in meats and vegetables is what gives them a lot of their weight.
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In a typical phase diagram, the boundary between gas and liquid runs from the triple point to the critical point. Freeze-drying (blue arrow) brings the system around the triple point, avoiding the direct liquid–gas transition seen in ordinary drying (green arrow). There are four stages in the complete freeze drying process: pretreatment, freezing, primary drying, and secondary drying.
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The synthesis was accomplished by the freeze-drying of carbon nanotube solutions and large amounts of graphene oxide. Residual oxygen was then removed chemically.
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It was first implemented by Canham in 1994 and involves superheating the liquid pore above the critical point to avoid interfacial tension. ;Freeze drying Freeze drying procedure was first documented around 1996. After the formation of porous silicon, the sample is frozen at a temperature of about 200 K and sublimed under vacuum. ;Pentane drying The technique uses pentane as the drying liquid instead of water.
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These particulates are sometimes prepared using freeze drying and puff drying. Freeze drying is a recent dehydration breakthrough-method that is restricted to high-value foods due to the high cost associated with the process. Despite its cost, freeze-drying is very effective in retaining the overall quality and nutritional value of the food through a process called sublimation, where water is removed (evaporated) from food in its frozen state without the transition through the liquid state. Removing water from food prevents spoilage as it does not give an environment that favors the growth of spoilage-causing microorganisms such as bacteria, mould, and yeast.
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Foods that contain adequate amounts of water are very easy to work with and will maintain their initial shape after the freeze-drying process is complete.
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It was during this period he began experimenting with food technologies, including food lyophilization or freeze-drying. While in the army, Wornick married Anita Lev in 1955.
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Freeze- drying causes less damage to the substance than other dehydration methods using higher temperatures. Nutrient factors that are sensitive to heat are lost less in the process as compared to the processes incorporating heat treatment for drying purposes. Freeze-drying does not usually cause shrinkage or toughening of the material being dried. In addition, flavours, smells, and nutritional content generally remain unchanged, making the process popular for preserving food.
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In chemical synthesis, products are often freeze-dried to make them more stable, or easier to dissolve in water for subsequent use. In bioseparations, freeze-drying can be used also as a late-stage purification procedure, because it can effectively remove solvents. Furthermore, it is capable of concentrating substances with low molecular weights that are too small to be removed by a filtration membrane. Freeze-drying is a relatively expensive process.
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This can be achieved by drying glassware in an oven, by flame, or under vacuum. Dry solids can be produced by freeze-drying, which is also known as lyophilization.
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Due to the volatility of alcohol, relatively higher than water, time-consuming methods, such as freeze drying, should not be used. By selective diffusion, loss of alcohol is relatively small.
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Rather than opting for a traditional skin mount when choosing to preserve their pet via taxidermy, many owners opt for freeze-drying because it is less invasive upon the pet's body.
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Freeze dried bacon bars Freeze- dried coffee, a form of instant coffee Freeze-dried Bulgarian apricot, melon, meatball soup, tarator Freeze dried ice cream and chocolate, and spaghetti with bacon The primary purpose of freeze drying within the food industry is to extend the shelf-life of the food while maintaining the quality. Freeze-drying is known to result in the highest quality of foods amongst all drying techniques because structural integrity is maintained along with preservation of flavors. Because freeze drying is expensive, it is used mainly with high- value products. Examples of high-value freeze-dried products are seasonal fruits and vegetables because of their limited availability, coffee; and foods used for military rations, astronauts/cosmonauts, and/or hikers.
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The frozen emulsion is subsequently freeze-dried to remove the dispersed water and the solvent, thus leaving a solidified, porous polymeric structure. While emulsification and freeze-drying allow for a faster preparation when compared to SCPL (since it does not require a time-consuming leaching step), it still requires the use of solvents. Moreover, pore size is relatively small and porosity is often irregular. Freeze-drying by itself is also a commonly employed technique for the fabrication of scaffolds.
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He continued to pioneer the rapidly changing food industry, working with new ideas including freeze drying and boil-in bags. Some of Szathmary's creations were used by NASA and accompanied astronauts in space.
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The density and surface texture of the aerogels was tuned by selecting the concentration of the nanocellulose dispersions before freeze-drying. Chemical vapour deposition of a fluorinated silane was used to uniformly coat the aerogel to tune their wetting properties towards non-polar liquids/oils. The authors demonstrated that it is possible to switch the wettability behaviour of the cellulose surfaces between super- wetting and super-repellent, using different scales of roughness and porosity created by the freeze-drying technique and change of concentration of the nanocellulose dispersion. Structured porous cellulose foams can however also be obtained by utilizing the freeze-drying technique on cellulose generated by Gluconobacter strains of bacteria, which bio-synthesize open porous networks of cellulose fibers with relatively large amounts of nanofibrils dispersed inside.
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IQF is also a common pre-treatment for freeze-drying food because both processes preserve the size, taste and cell structure of the food better than methods like traditional block freezing or air drying respectively.
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After gelation, gel is placed in distilled water for solvent exchange. Afterwards, the gel is removed from the water and goes through freezing and freeze-drying. It is then stored in a desiccator until characterization.
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The equipment is about three times as expensive as the equipment used for other separation processes, and the high energy demands lead to high energy costs. Furthermore, freeze-drying also has a long process time, because the addition of too much heat to the material can cause melting or structural deformations. Therefore, freeze-drying is often reserved for materials that are heat- sensitive, such as proteins, enzymes, microorganisms, and blood plasma. The low operating temperature of the process leads to minimal damage of these heat-sensitive products.
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Deep-frying at does not result in any measurable change, though significant degradation of the glycoalkaloids starts at ∼, and deep-frying at for 10 min causes a loss of ∼40%. Freeze-drying or dehydration has little effect.
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To produce larger crystals, the product should be frozen slowly or can be cycled up and down in temperature in a process called annealing. The freezing phase is the most critical in the whole freeze-drying process, as the freezing method can impact the speed of reconstitution, duration of freeze- drying cycle, product stability, and appropriate crystallization. Amorphous materials do not have a eutectic point, but they do have a critical point, below which the product must be maintained to prevent melt-back or collapse during primary and secondary drying.
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In more recent times, freeze-drying, water binding humectants, and fully automated equipment with temperature and humidity control have been added. Often a combination of these techniques is used.FAO: Preservation techniques Fisheries and aquaculture department, Rome. Updated 27 May 2005.
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When encountered by the Spanish, the Inca Empire supplied tampu (inns) along the Inca road system with llama ch'arki for travelers. The Inca used a freeze drying process that took advantage of their cold dry mountain air and strong sun.
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In many instances the decision to pretreat a product is based on theoretical knowledge of freeze-drying and its requirements, or is demanded by cycle time or product quality considerations.J. Jeff Schwegman (2009) "Basic Cycle Development Techniques for Lyophilized Products".
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Freeze-drying is viewed as the optimal method of choice for dehydration because of the preservation of quality, meaning characteristics of the food product such as aroma, rehydration, and bioactivity, are noticeably higher compared to foods dried using other techniques.
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Freeze- drying also reduces the total weight of the food, especially fruit and vegetables that are mostly water, thus making the transportation of these products more efficient. Vegetables used in instant soup mixes often undergo freeze-drying that helps them retain their nutritional value, texture, and flavor. Furthermore, as the food remains rigid during dehydration, subliming water creates holes where the evaporated ice crystals used to be. This allows freeze-dried foods such as vegetables to retain their shape without shrinkage, and these foods rehydrate completely when water is added to the mix that fills the voids left by the subliming water.
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There are several processes applicable in the production of dried mangoes which affects its appearance, rehydration properties, and nutrients. The list consists of sun drying, tray (air) drying, freeze drying, and vacuum microwave drying. Each process has their own benefits and disadvantages.
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Freeze-drying costs about five times as much as conventional drying, so it is most suitable for products which increase in value with processing. Costs are also variable depending on the product, the packaging material, processing capacity, etc. The most energy-intensive step is sublimation.
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These lines of research were financed by the U. S. Dept. of Agriculture. Subsequent research supported by the U. S. Army dealt with limited freeze drying that would leave enough water to provide sufficient pliability of the product for compression to smaller size for military uses.
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The method of freeze-drying is used for production. The liquid of the bean curd turns into ice. Freezing changes the color, texture, size, and weight, after which it is thawed. At the end of the process, a beige and sponge-like tofu essence are achieved.
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Such wet specimens have special value in physiological and anatomical study, apart from providing better quality of DNA for molecular studies. Freeze drying of specimens is another technique that has the advantage of preserving stomach contents and anatomy, although it tends to shrink, making it less reliable for morphometrics.
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Usually steel belts used in food industry are hygienic, easy to clean, reliable and versatile in use. They are used for various application include cooking, steaming and drying of meat and vegetables, freeze drying of instant coffee, casting of caramel and candy, forming of chocolate droplets, and many more.
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Dehydration can reduce the weight of the food by sixty to ninety percent by removing water through evaporation. Some foods dehydrate well, such as onions, peppers, and tomatoes. Dehydration often produces a more compact, albeit slightly heavier, end result than freeze-drying. Full meals or individual ingredients may be dehydrated.
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Nanocellulose can also be used to make aerogels/foams, either homogeneously or in composite formulations. Nanocellulose-based foams are being studied for packaging applications in order to replace polystyrene-based foams. Svagan et al. showed that nanocellulose has the ability to reinforce starch foams by using a freeze- drying technique.
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Recent symposia have included long-term stability, preservation of aquatic organisms, cryopreservation of embryos and gametes, preservation of plants, low- temperature microscopy, vitrification (glass formation of aqueous systems during cooling), freeze drying and tissue banking. Members are informed through the Society Newsletter, which is presently published three times a year.
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The freeze-drying process ensures this tissue is dead, so there is no chance of rejection. Research from two trials in Iran provide low to moderate evidence that graft rejection is more likely to occur in penetrating keratoplasty than in DALK, though the likelihood for graft failure were similar with both procedures.
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This process is analogous to the formation of sand boils. Where soils are badly drained, soil temperatures are more sensitive to changes in the atmospheric temperature. Soil aggregates are less stable near the surface as freezing occurs more rapidly. Deeper soils experience longer periods of stability due to freeze drying, or cryodesiccation.
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Hemp juice freeze-dried The preferred procedure is to freeze the freshly cold-pressed juice instantly for preservation. The quality of the juice depends on immediate freezing. The frozen juice can be freeze-dried into a storable powder. Freezing and freeze-drying stabilize the natural form of the cannabinoids as cannabinoid-acids.
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Lyophilized 5% w/v sucrose cake in a pharmaceutical glass vial Pharmaceutical companies often use freeze-drying to increase the shelf life of the products, such as live virus vaccines, biologics and other injectables. By removing the water from the material and sealing the material in a glass vial, the material can be easily stored, shipped, and later reconstituted to its original form for injection. Another example from the pharmaceutical industry is the use of freeze drying to produce tablets or wafers, the advantage of which is less excipient as well as a rapidly absorbed and easily administered dosage form. Freeze-dried pharmaceutical products are produced as lyophilized powders for reconstitution in vials and more recently in prefilled syringes for self-administration by a patient.
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When performed on a larger scale, this technique is called freeze-drying, and the cold trap is referred to as the condenser. Cold traps are also used in cryopump systems to generate hard vacua by condensing the major constituents of the atmosphere (nitrogen, oxygen, carbon dioxide and water) into their liquid or solid forms.
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However, microwaving potatoes only reduces the alkaloid content by 15%. Freeze drying and dehydrating potatoes has a very minimal effect on solanine content. The majority (30-80%) of the solanine in potatoes is found in the outer layer of the potato. Therefore, peeling potatoes before cooking them reduces the glycoalkaloid intake from potato consumption.
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Dehydration can reduce the weight of the food by sixty to ninety percent by removing water through evaporation. Some foods dehydrate well, such as onions, peppers, and tomatoes. Dehydration often produces a more compact, albeit slightly heavier, end result than freeze- drying. Surplus precooked military Meals, Meals, Ready-to-Eat (MREs) are sometimes used by campers.
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Parchment which has been accidentally exposed to excess moisture or water is extremely susceptible to mold, mechanical damage and irreversible dimensional changes. Emergencies often affect large quantities of objects, therefore the mass treatment of objects usually includes freezing or freeze-drying as the first step. As time permits, parchment object are then thawed and dried using more traditional measures.
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Erich Lück and Gert-Wolfhard von Rymon Lipinski "Foods, 3. Food Additives" in Ullmann's Encyclopedia of Industrial Chemistry, 2002, Wiley-VCH, Weinheim. Preservative food additives reduce the risk of foodborne infections, decrease microbial spoilage, and preserve fresh attributes and nutritional quality. Some physical techniques for food preservation include dehydration, UV-C radiation, freeze-drying, and refrigeration.
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Green bean chips may be prepared mixed with olive oil and seasonings, which is placed on a baking pan and baked until they are crisp. They may be prepared by freeze- drying green beans that are then vacuum-fried. Per a one-ounce (30 g) serving, green bean chips contain 130 calories, 4.5 g fat and 5 g fiber.
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Pretreatment includes any method of treating the product prior to freezing. This may include concentrating the product, formulation revision (i.e., addition of components to increase stability, preserve appearance, and/or improve processing), decreasing a high-vapor-pressure solvent, or increasing the surface area. Food pieces are often IQF treated to make them free flowing prior to freeze drying.
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However, there are products that benefit from increased pressure as well. After the freeze-drying process is complete, the vacuum is usually broken with an inert gas, such as nitrogen, before the material is sealed. At the end of the operation, the final residual water content in the product is extremely low, around 1% to 4%.
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Freeze drying is also used in the garlic industry as an alternative to vacuum dryers. In India, on a scale of 300 tonnes of garlic powder production per year, the manpower required to operate the machinery and overlook the production units is 12 persons. The estimate for this scale of production is around two skilled workers, two semi skilled workers and eight helpers.
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Promession is an idea of how to dispose human remains by way of freeze drying. The concept of promession was developed by Swedish biologist Susanne Wiigh- Mäsak, who derived the name from the Italian word for "promise" (promessa). She founded Promessa Organic AB in 1997 to commercially pursue her idea. The company was liquidated 2015 without being able to produce a functioning facility.
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In the area of chemical engineering, he has conducted considerable research on spray drying, freeze drying, and removal and recovery of organic pollutants from wastewater streams. In the area of higher education he has written about university structure and governance, innovation in universities, and engineering education. He has written three books and over 250 scientific articles. He holds 13 patents.
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There is far greater flexibility in dealing with the remains in cremation as opposed to the traditional burial. Some of the options include scattering the ashes at a place that was loved by the deceased or keeping the ashes at home. Ashes can also be buried underground or in a columbarium niche. A method with similar benefits is freeze-drying the corpse.
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To decrease the risk of disease transmission, irradiating the graft has been used in the past to enhance sterilization. However, it has been shown to degrade most collagen-based tissues and the meniscus is particularly susceptible. Tissue preservation techniques such as cryo-preservation and freeze-drying have shown little benefit and have generally been abandoned except by a few tissue banks.
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321 p. This may or may not be lethal, depending on the hardiness of the tissue. At freezing temperatures, water in the intercellular spaces of plant tissue freezes first, though the water may remain unfrozen until temperatures drop below . After the initial formation of intercellular ice, the cells shrink as water is lost to the segregated ice, and the cells undergo freeze-drying.
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For drying foods, there are other methods. Typically, when considering the quality of a powdered product such as coffee, freeze drying seems to be better than spray drying, but this does not apply to alcohol powder production. In fact, "freeze-dried beer spice" was made by university students for their research. Carbon dioxide, water and alcohol have all been lost.
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Traditionally, techniques such as drying, salting and smoking have been used, and have been used for thousands of years. These techniques can be very simple, for example, by using solar drying. In more recent times, freeze-drying, water binding humectants, and fully automated equipment with temperature and humidity control have been added. Often a combination of these techniques is used.
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When exposed to toxic substances, a decrease in luminescence can be observed and percent change in luminescence can be directly correlated to toxicity. Allivibrio fischeri were specifically chosen, as these bacteria could be preserved by freeze-drying to increase shelf life and use. Both solid phase (soils and sediment) and aqueous acute toxicity testing (described below) can be conducted using this technology.
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August 2011 A freeze-drying unit was installed to handle the deep-frozen materials safely before restoration.Press release of the City of Cologne, 12. September 2011 After recovery at the collapsed site was completed, the legal process required the construction of an "investigation building" as part of the public prosecutor's process of determining responsibility for the collapse. Construction began in 2012.
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Although current technology and methods have allowed for recreation and translation of a number of the tablets, the vast majority of them remain as- of-yet unreadable. Thus, to keep these tablets in prime shape for future analysis, efforts are being made to keep these artefacts preserved. Preservation included a combination of immersion in polyethylene glycol (PEG) and freeze drying.
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Dating the body has proven problematic, but it is thought that he was deposited into Lindow Moss, face down, some time between 2 BC and 119 AD, in either the Iron Age or Romano-British period. The recovered body has been preserved by freeze- drying and is on permanent display at the British Museum, although it occasionally travels to other venues such as the Manchester Museum.
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Rogers' pioneering work on freeze drying bacterial cultures had immediate applications in World War I. As Chief of the Research Laboratories of the Bureau of Dairy Industry, USDA for nearly four decades, Rogers was praised for a leadership style that allowed the "creativity of others" to be "developed and expressed." In retirement he gave back to his own community by co-founding the Patten Lumbermen's Museum.
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In an attempt to solve a holographic problem, Gibson experimented with freeze-drying techniques. He produced a series of sculptures that explored the ethics of using legally embalmed animals and humans as art supplies. These sculptures were first exhibited at the Unit/Pitt Gallery in Vancouver, Canada in 1981. The same works were later shown in November 1984 at the Cuts Gallery in London, UK.
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Plot of pumping speed as a function of pressure for a diffusion pump. Early Langmuir mercury diffusion pump (vertical column) and its backing pump (in background), about 1920. The diffusion pump was widely used in manufacturing vacuum tubes, the key technology which dominated the radio and electronics industry for 50 years. The steam ejector is a popular form of pump for vacuum distillation and freeze-drying.
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Home drying of vegetables, fruit and meat can be carried out with electrical dehydrators (household appliance) or by sun-drying or by wind. Preservatives such as potassium metabisulfite, BHA, or BHT may be used, but are not required. However, dried products without these preservatives may require refrigeration or freezing to ensure safe storage for a long time. Industrial food dehydration is often accomplished by freeze- drying.
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Most commercially produced dried cranberries contain added sugar, and they may also be coated in very small quantities of vegetable oil to keep them from sticking together. Many home recipes for dried cranberries involve allowing the cranberries to sit overnight in a water and sugar solution, prior to freeze-drying or air-drying. This can deprive the cranberries of some natural nutrients that would be contained in fresh cranberries.
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The Steadman Heritage Farmstead Museum is a 19th-century period living history farm museum. One popular activity is called the Barge Ride. This attraction features a ride through the Bays Mountain Reservoir on a pontoon boat while learning about the nature around you. The park also features a freeze-drying laboratory where animals of the region who die of natural causes are preserved for everyone to examine up close.
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Concerns have been raised about the sustainability of insect consumption, such as overexploitation due to wild-harvesting. Food used to feed the insects raised for consumption may also have a large environmental footprint, which when scaled-up, could potentially make insect consumption similarly sustainable to traditional protein sources; negating any alleged benefit. Additionally, edible insect preservation processes such as freeze- drying and grinding may use a large amount of energy.
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Donkey milk can be freeze dried to preserve the biological quality of the milk, and so preserve its nutritional, functional and cosmetic properties. This is possible because in freeze drying the milk is frozen and brought under vacuum at low temperatures. During this process the water is removed by sublimation. The result is approximately ten percent of dry matter that is called lyophilized (or freeze dried) donkey milk.
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Accessed June 2011. Water is usually removed by evaporation (air drying, sun drying, smoking or wind drying) but, in the case of freeze-drying, food is first frozen and then the water is removed by sublimation. Bacteria, yeasts and molds need the water in the food to grow, and drying effectively prevents them from surviving in the food. Fish are preserved through such traditional methods as drying, smoking and salting.
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The advantage of using nanocellulose instead of wood-based pulp fibers is that the nanofibrils can reinforce the thin cells in the starch foam. Moreover, it is possible to prepare pure nanocellulose aerogels applying various freeze-drying and super critical drying techniques. Aerogels and foams can be used as porous templates. Tough ultra-high porosity foams prepared from cellulose I nanofibril suspensions were studied by Sehaqui et al.
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Lyophilized drugs are stored in vials, cartridges, dual chamber syringes, and prefilled mixing systems. Lyophilization, or freeze drying, is a process that removes water from a liquid drug creating a solid powder, or cake. The lyophilized product is stable for extended periods of time and could allow storage at higher temperatures. In protein formulations, stabilizers are added to replace the water and preserve the structure of the molecule.
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Graphene aerogels are synthetic materials that exhibit high porosity and low density. Typical synthesis of graphene aerogels involve reducing a precursor graphene oxide solution to form graphene hydrogel. The solvent can be subsequently removed from the pores by freeze-drying and replacing with air. The resulting structure consists of a network of covalently bonded graphene sheets surrounding large pockets of air resulting in densities on orders of 3 mg cm−3.
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He was awarded a Certificate of Appreciation from the War Department for his contributions. He and his colleagues developed a method for speeding the production of penicillin by means of radio-frequency heating techniques. Using inexpensive vacuum pumps and simple condensers it was estimated to be about one-tenth of the cost of freeze drying. Radio-frequency heating also became used in the manufacture of plastic raincoats, bags and other products.
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Freeze drying or ultraviolet light exposure are other ways to inhibit mold growth, although they do not kill mold spores permanently. Eliminating mold through these methods is challenging due to paper degradation caused by light exposure over time. There are also some mold species that have preferences for colder temperatures. Freezing and UV exposure are used as a temporary means to stop mold from spreading throughout library collections.
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Freeze-drying is also used in manufacturing of raw materials for pharmaceutical products. Active Pharmaceutical Product Ingredients (APIs) are lyophilized to achieve chemical stability under room temperature storage. Bulk lyophilization of APIs is typically conducted using trays instead of glass vials. Cell extracts that support cell-free biotechnology applications such as point-of-care diagnostics and biomanufacturing are also freeze-dried to improve stability under room temperature storage.
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At freezing temperatures, water in the intercellular spaces of plant tissues freezes first, though the water may remain unfrozen until temperatures fall below 7 °C. After the initial formation of ice intercellularly, the cells shrink as water is lost to the segregated ice. The cells undergo freeze-drying, the dehydration being the basic cause of freezing injury. The rate of cooling has been shown to influence the frost resistance of tissues,Sakai, A. 1979a.
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Fieldwork was completed by May 1997, after which the cofferdam was disassembled and sold. The recovered timbers were eventually reassembled in a special cradle and vat designed at Texas A&M; University's Nautical Archaeology Program, the institution in charge of the conservation of all the artifacts recovered from the shipwreck site after 1995. The hull was treated by long-term soaking in polyethylene glycol and freeze-drying, a process which took over ten years.
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Leslie Harold Collier (9 February 1921 – 14 March 2011) was a scientist responsible for developing a freeze-drying method to produce a more heat stable smallpox vaccine in the late 1940s. Smallpox and Vaccinia Leslie CollierObituary: Leslie H. CollierObituary: 'The Daily Telegraph' (London), 23 March 2011. Collier added a key component, peptone, a soluble protein, to the process. This protected the virus, enabling the production of a heat-stable vaccine in powdered form.
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The simplest method for preparing ceramic superconductors is a solid-state thermochemical reaction involving mixing, calcination and sintering. The appropriate amounts of precursor powders, usually oxides and carbonates, are mixed thoroughly using a Ball mill. Solution chemistry processes such as coprecipitation, freeze-drying and sol-gel methods are alternative ways for preparing a homogeneous mixture. These powders are calcined in the temperature range from 800 °C to 950 °C for several hours.
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The SSC includes facilities designed to research and test both materials (textiles, combat rations), advanced technologies and human performance (human research volunteers) under simulated environmental extremes (altitude, heat, cold, wind, etc.). The requirement for improved combat rations has led to groundbreaking developments in the field of food irradiation and freeze-drying techniques. Improved body armor, new military parachuting technology, and enhanced military garments designed for a variety of environments are all ongoing efforts.
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A few different methods can be used for the last step which is taken out the last of the moisture. The overarching idea is to compress the food to a point where it would expel the rest of its moisture. The process of freeze-drying was important for transportation and storage. The high elevation (low atmospheric pressure) and low temperatures of the Andes mountains is what allowed them to take advantage of this process.
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They remain as they are for over a week, depending on weather conditions. During the process of manually squeezing water out of the potatoes via stepping on them, whole families will participate. The previous freeze-drying breaks down cell walls, making it easier to remove water from the potatoes. They build a small pile of potatoes with their feet and then "dance" on the pile, removing the skins as they do so.
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In planning for the long-duration Apollo missions, NASA conducted extensive research into space food. One of the techniques developed in 1938 by Nestlé was freeze drying. In the United States, Action Products later commercialized this technique for other foods, concentrating on snack food resulting in products like Space ice cream. The foods are cooked, quickly frozen, and then slowly heated in a vacuum chamber to remove the ice crystals formed by the freezing process.
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Then at Lipton, he was involved in freeze drying. In the 1960s, Decareau moved to Palo Alto, California to work with Litton Industries. While at Litton, he developed microwave ovens that would be the foundation of commercial versions. Decareau moved back to Natick, Massachusetts later in his career to work in research and development at the United States Army Soldier Systems Center to develop food processing techniques for military and space exploration applications.
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Another preservation technique used for timbers found at the site is freeze drying. A well-organised visitor centre, the Flag Fen Bronze and Iron Age Centre, has been constructed there with a museum and exhibitions. In the preservation hall one section of the timbers is preserved in situ and prevented from drying out by misting with water. Also at the site are reconstructions of two Bronze Age roundhouses and one from the Iron Age.
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Powdered eggs are also known as dried eggs, and colloquially during the period of rationing in the UK, as Ersatz eggs. The modern method of manufacturing powdered eggs was developed in the 1930s by Albert Grant and Co. of the Mile End Road, London. The cake manufacturer was importing liquid egg from China and one of his staff realised that this was 75% water. An experimental freeze-drying plant was built and tried.
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Spray drying is the final step in creating instant tea, disregarding control points and packaging. It is the preferred method of drying as opposed to freeze-drying because it is cheaper without sacrificing quality. The principle behind spray drying is one similar to that of aroma stripping, where smaller particles have a greater surface to area ratio. By forcing the liquid extract through a nozzle, the solution atomizes, or becomes very fine droplets.
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During the freezing stage, the material is cooled below its triple point, the lowest temperature at which the solid, liquid and gas phases of the material can coexist. This ensures that sublimation rather than melting will occur in the following steps. To facilitate faster and more efficient freeze drying, larger ice crystals are preferable. The large ice crystals form a network within the product which promotes faster removal of water vapor during sublimation.
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Contact freeze dryers use contact (conduction) of the food with the heating element to supply the sublimation energy. This type of freeze dryer is a basic model that is simple to set up for sample analysis. One of the major ways contact freeze dryers heat is with shelf-like platforms contacting the samples. The shelves play a major role as they behave like heat exchangers at different times of the freeze-drying process.
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After the purchase of a breast milk keepsake design the consumer sends their breast milk to the creator so the process can begin. Each creator likely uses a different trade process. In some methods it's believed that solvents or chemicals are added to assist the preservation. Other methods may include dehydrating, freeze drying, cooking down, or mixing breast milk with other media, forming and curing take place after a period of drying and/or curing with the medium mixes.
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Modern methods of preservation include freezing, freeze-drying, and heat processing (as in canning). Frozen fish products include breaded or battered fillets, fish fingers and fishcakes. Fish meal is used as a food supplement for farmed fish and for livestock. Fish oils are made either from fish liver, especially rich in vitamins A and D, or from the bodies of oily fish such as sardine and herring, and used as food supplements and to treat vitamin deficiencies.
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Graphene aerogels morphology have also been demonstrated to be controllable through 3D printing methods. Graphene oxide ink composed of graphene oxide gelled in a viscous solution with addition of silica to lower viscosity and enable printability of the graphene oxide ink. The ink is then extruded from a nozzle into isooctane that prevents the ink from drying too quickly. Subsequently the solvent can be removed by freeze drying while the silica can be removed with a hydrofluoric acid solution.
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In this case food is flash frozen and put into a reduced-pressure system which causes the water to sublimate directly from the solid to the gaseous phase. Although freeze-drying is more expensive than traditional dehydration techniques, it also mitigates the change in flavor, texture, and nutritional value. In addition, another widely used industrial method of drying of food is convective hot air drying. Industrial hot air dryers are simple and easy to design, construct and maintain.
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Chuño is made at the beginning of Winter during June and July, during which time the temperatures reach around at elevations of over . After fall harvest (April-May), potatoes are selected for the production of chuño, typically small ones for ease of processing. These small potatoes are spread closely on flat ground, and allowed to freeze with the low night temperatures and dehydrate in the daytime, for about three nights. This process results in natural freeze- drying.
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Many foods from the Russian space program are packaged in cans and tins.Bourland, Charles (2001) Packaging foods for flight— NASA FTCSC News, July 2001 These are heated through electro-resistive (ohmic) methods, opened with a can-opener, and the food inside consumed directly. Russian soups are hydrated and consumed directly from their packages.Lu, Edward (2003) Expedition 7: Eating at Cafe ISS, Greetings Earthlings:Ed's musings from space, NASA space foods are packaged in retort pouches or employ freeze drying.
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The viability of Lactobacillus delbrueckii subsp. bulgaricus is extremely important in that it is necessary for it to be efficient at fermentation and to effectively keep the food products it produces from spoiling. Freeze-drying is the preferred method of preserving the viability of the cells, but not all cells survive this process. Due to its usefulness in natural fermentation processes, specifically in how it makes fermented food products out of cow's milk, it has great economic importance.
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This process, similar to lyophilization (freeze drying), can preserve the frittoli for years. The "frittularu" "revives" the frittoli by frying it with lard and placing it in a large wicker basket (the "panaru") and a cloth of flavorings such as bay leaf, and pepper. It is served by hand and placed on a sheet of waxed paper or in a bun or focaccia. Frittola was once transported by donkey, but is now sold from three-wheeled vans.
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In freeze-drying, this means going around to the left (low temperature, low pressure; blue arrow). However, some structures are disrupted even by the solid–gas boundary. Supercritical drying, on the other hand, goes around the line to the right, on the high-temperature, high-pressure side (red arrow). This route from liquid to gas does not cross any phase boundary, instead passing through the supercritical region, where the distinction between gas and liquid ceases to apply.
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Many campers use a combination of these foods. Freeze-drying requires the use of heavy machinery and is not something that most campers are able to do on their own. Freeze- dried ingredients are often considered superior to dehydrated ingredients however because they rehydrate at camp faster and retain more flavor than their dehydrated counterparts. Freeze-dried ingredients take so little time to rehydrate that they can often be eaten without cooking them first and have a texture similar to a crunchy chip.
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The license is now not held by Action Products International, Inc. However, it was never used on any Apollo mission. Freeze- dried foods were developed so that foods could be sent on long-duration spaceflights, as to the Moon, and to reduce the weight of the water and oxygen normally found in food. Freeze drying (or lyophilization) removes water from the ice cream by lowering the air pressure to a point where ice sublimates from a solid to a gas.
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Commercial onion powders are prepared using dehydration, freeze-drying, vacuum-shelf drying and flow drying. Some commercial onion powders are irradiated as treatment against potential microbial contamination. It readily absorbs water upon contact, so commercial varieties may be packaged in airtight containers with a liner atop the container. Onion powder with a moisture content of 4–5 percent is prone to caking when stored in warmer environments, with increased temperatures corresponding to a shorter time for the occurrence of caking.
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Drying at this point would take too much capital for little gain, and any type of spray or freeze-drying would cause the resulting powder to have too low a density. The answer is to first concentrate the solution to what is usually 40% solids before drying, which involves the removal of water through evaporation. Concentration of tea is normally done through reduction of pressure. At high temperatures, the theaflavins in the solution are converted to thearubigins and carbohydrates caramelize.
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Further culinary processes (such as freeze- drying or freezing with liquid nitrogen) may be applied to foams as well. Using a single flavoured liquid allows the flavour of the final product to be less diluted and thus more intense. Adrià is the author of several cookbooks including A Day at El Bulli, El Bulli 2003–2004 and Cocinar en Casa (Cooking at Home). With his young assistant Daniel Picard, Adrià has made almonds into cheese and asparagus into bread with the help of natural ingredients.
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BN aerogels are highly hydrophobic and can absorb up to 160 times their mass in oil. They are resistant to oxidation in air at temperatures up to 1200 °C, and hence can be reused after the absorbed oil is burned out by flame. BN aerogels can be prepared by template-assisted chemical vapor deposition at a temperature ~900 °C using borazine as the feed gas. Alternatively it can be produced by ball milling h-BN powder, ultrasonically dispersing it in water, and freeze-drying the dispersion.
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Aerogels can be made from a variety of chemical compounds. Aerogel was first created by Samuel Stephens Kistler in 1931, as a result of a bet with Charles Learned over who could replace the liquid in "jellies" with gas without causing shrinkage. Aerogels are produced by extracting the liquid component of a gel through supercritical drying or freeze-drying. This allows the liquid to be slowly dried off without causing the solid matrix in the gel to collapse from capillary action, as would happen with conventional evaporation.
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A Zydis tablet is produced by lyophilizing or freeze-drying the drug in a matrix usually consisting of gelatin. The resulting product is very lightweight and fragile, and must be dispensed in a special blister pack. Amipara et al., in their article "Oral disintirating tablet of antihypertensive drug" explain the technology's limitations: > The Zydis formulations consist of a drug physically trapped in a water- > soluble matrix (saccharine mixture and polymer), which is freeze dried to > produce a product that dissolves rapidly when placed in mouth.
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The cold water facilitates a rapid crystallization of the lipids and therefore prevents aggregation of the lipids. After freeze drying the yellow curcuminoids containing SLN were obtained and could easily be redispersed in water and the model cream. The SLN have uniform distribution and according to electron micrograph scan they had a spherical shape and smooth surface. It has been reported that increasing the lipid content over 5–10%(w/w) increased the mean particle size and broader size distribution in most common cases.
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High to ultra-high vacuum removes the obstruction of air, allowing particle beams to deposit or remove materials without contamination. This is the principle behind chemical vapor deposition, physical vapor deposition, and dry etching which are essential to the fabrication of semiconductors and optical coatings, and to surface science. The reduction of convection provides the thermal insulation of thermos bottles. Deep vacuum lowers the boiling point of liquids and promotes low temperature outgassing which is used in freeze drying, adhesive preparation, distillation, metallurgy, and process purging.
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The restaurant closed in 2016. Bosi used molecular gastronomy to create some items on the menu in an effort to enhance their flavours, such as freeze-drying cabbage to create a purée. The restaurant has received mixed reviews from critics, but has been listed in The World's 50 Best Restaurants since 2010, and was named by Egon Ronay as the best restaurant in the UK in 2005. The Good Food Guide ranked Hibiscus as the eighth-best restaurant in the UK in the 2013 edition.
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Thermal-induced phase separation separates a homogenous polymer solution into a multi-phase system via thermodynamic changes. The procedure involves five steps: polymer dissolution, liquid-liquid or liquid-solid phase separation, polymer gelation, extraction of solvent from the gel with water, and freezing and freeze-drying under vacuum. Thermal- induced phase separation method is widely used to generate scaffolds for tissue regeneration. The homogenous polymer solution in the first step is thermodynamically unstable and tends to separate into polymer-rich and polymer-lean phases under appropriate temperature.
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Freeze-drying is used extensively to preserve insects for the purposes of consumption. Whole freeze-dried insects are sold as exotic pet food, bird feed, fish bait, and increasingly for human consumption. Powdered freeze-dried insects are used as a protein base in animal feeds, and in some markets, as a nutritional supplement for human use. Farmed insects are generally used for all of the aforementioned purposes versus harvesting wild insects, except in the case of grasshoppers which are often harvested out of field crops.
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Organizations such as the Document Conservation Laboratory at the United States National Archives and Records Administration (NARA) have done studies on freeze-drying as a recovery method of water-damaged books and documents. While recovery is possible, restoration quality depends on the material of the documents. If a document is made of a variety of materials, which have different absorption properties, expansion will occur at a non- uniform rate, which could lead to deformations. Water can also cause mold to grow or make inks bleed.
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Manufacturing garlic powder on a larger scale involves various steps, from extraction of the garlic bulbs to packaging the final powder. After harvesting the raw garlic, bulbs are cleaned under mild pressure to remove skin and separate the cloves. The garlic is then dehydrated using both historical and newly developed methods. While old methods, such as using natural elements of sun and wind to evaporate water from foodstuffs are still utilized in many parts of the world, new technology has enabled for more flexible and economically viable procedures such as vacuum and freeze drying.
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Rotary evaporation for high boiling hydrogen bond-forming solvents such as water is often a last recourse, as other evaporation methods or freeze-drying (lyophilization) are available. This is partly due to the fact that in such solvents, the tendency to "bump" is accentuated. The modern centrifugal evaporation technologies are particularly useful when one has many samples to do in parallel, as in medium- to high-throughput synthesis now expanding in industry and academia. Evaporation under vacuum can also, in principle, be performed using standard organic distillation glassware — i.e.
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From 1951 to 1966, Patrick was employed in a variety of offensive programs which included 1) Project engineer in the design and start-up operations in the virus production facility as well as the freeze drying plant at Pine Bluff Arsenal (PBA), Arkansas; 2) Plant manager of the virus pilot plant at Fort Detrick, Maryland; 3) Special envoy to Dugway Proving Ground (DPG), Utah, during the field testing of several munitions systems; and 4) Chief of Agent Processing Branch, Pilot Plant Division, Biological Warfare Laboratories (BWL) for several years.
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A late 20th century alternative is an ecological burial. This is a sequence of deep-freezing, pulverisation by vibration, freeze-drying, removing metals, and burying the resulting powder, which has 30% of the body mass. Alternatively, a green burial is not a new process, but a very old one involving burying the unpreserved remains in a wood coffin or casket, which will naturally decompose, and thus not permanently take up land. A very different option from that is a space burial, which uses a rocket to launch the cremated remains of a body into orbit.
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Snow and ice sublime, although more slowly, at temperatures below the freezing/melting point temperature line at 0 °C for partial pressures below the triple point pressure of 612 Pa (0.0006 atm). In freeze-drying, the material to be dehydrated is frozen and its water is allowed to sublime under reduced pressure or vacuum. The loss of snow from a snowfield during a cold spell is often caused by sunshine acting directly on the upper layers of the snow. Ablation is a process that includes sublimation and erosive wear of glacier ice.
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The problem with conservation treatments to waterlogged wood and to stabilize the materials has been changed throughout the course of time. Some treatments include the Polyethylene Glycol (PEG) method, Sucrose method, Acetone-Rosin method, alcohol-Ether method, Camphor-Alcohol method, freeze drying, and silicone oil treatment. One of the largest issues with treatment on waterlogged wood is finding a way to remove the water in the wood but keep the water that is part of the material. Preserving the cell walls of the wood represent the largest struggle in treatment.
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However, there was a period of failure to accomplish successful recovery for all the allografts longer than 4 cm. Therefore, ‘The Peripheral Nerve Injury committee’ did not support nerve allograft until, in the early 1970s the first successful clinical trials on longer grafts were reported by using a new combination of radiation and freeze-drying techniques. Nowadays rejection is still an adverse effect of nerve allotransplantation, but modern immunosuppressive regimens are used to prevent this rejection. This is why these days, rejection has become a very rare complication and nerve allograft has become more relevant.
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Similar to the previous technique, the TIPS phase separation procedure requires the use of a solvent with a low melting point that is easy to sublime. For example, dioxane could be used to dissolve polylactic acid, then phase separation is induced through the addition of a small quantity of water: a polymer-rich and a polymer-poor phase are formed. Following cooling below the solvent melting point and some days of vacuum-drying to sublime the solvent, a porous scaffold is obtained. Liquid-liquid phase separation presents the same drawbacks of emulsification/freeze-drying.
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Cryobiology (publisher: Elsevier) is the foremost scientific publication in this area, with about 60 refereed contributions published each year. Articles concern any aspect of low-temperature biology and medicine (e.g. freezing, freeze-drying, hibernation, cold tolerance and adaptation, cryoprotective compounds, medical applications of reduced temperature, cryosurgery, hypothermia, and perfusion of organs). Cryo Letters is an independent UK-based rapid communication journal which publishes papers on the effects produced by low temperatures on a wide variety of biophysical and biological processes, or studies involving low-temperature techniques in the investigation of biological and ecological topics.
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Since the main method of microbial decontamination for freeze drying is the low temperature dehydration process, spoilage organisms and pathogens resistant to these conditions can remain in the product. Although microbial growth is inhibited by the low moisture conditions, it can still survive in the food product. An example of this is a hepatitis A outbreak that occurred in the United States in 2016, associated with frozen strawberries. If the product is not properly packaged and/or stored, the product can absorb moisture, allowing the once inhibited pathogens to begin reproducing as well.
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Microwave-assisted freeze dryers utilize microwaves to allow for deeper penetration into the sample to expedite the sublimation and heating processes in freeze-drying. This method can be very complicated to set up and run as the microwaves can create an electrical field capable of causing gases in the sample chamber to become plasma. This plasma could potentially burn the sample, so maintaining a microwave strength appropriate for the vacuum levels is imperative. The rate of sublimation in a product can affect the microwave impedance, in which power of the microwave must be changed accordingly.
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The idea of promession involves five steps: # Coffin separation: the body is placed into the chamber # Cryogenic freezing: liquid nitrogen at −196 °C crystallizes the body # Vibration: the body is disintegrated into particles within minutes # Freeze drying: particles are freeze dried in a drying chamber, leaving approximately 30% of the original weight # Metal separation: any metals (e.g., tooth amalgam, artificial hips, etc.) are removed, either by magnetism or by sieving. The dry powder is placed in a biodegradable casket which is interred in the top layers of soil, where aerobic bacteria decompose the remains into humus in as little as 6–12 months.
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Because ODTs are soft in nature, the ability to successfully package an ODT in a bottle is difficult. However, CIMA Labs markets their Durasolv ODT as being able to be placed into bottle for commercial sale, while CIMA's Orasolv is marketed for blisters only. Zydis ODT tablets manufactured by Catalent Pharma Solutions and Lyophilized Freeze drying tablets manufactured by Galien-LPS are delivered in a blister pack. The differences between the two CIMA products are proprietary, however, the primary difference is expected to be the use of microcrystalline cellulose (MCC), such as Avicel PH101, in the Durasolv product.
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One method for industrial production of dried cherries involves first dipping them in a boiling 0.5–2% solution of sodium carbonate for up to 20 seconds, and then rinsing in cool water; this induces small cracks in the skin and speeds up the drying process. Some other possible materials for the dipping solution include ethyl oleate and oleyl alcohol; adding alkalis like potassium carbonate to such a dip was shown to have no positive effect on drying time. Such results had already been demonstrated in scientific research by the 1940s. Dried cherries might also be produced by freeze drying or air drying.
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His invention of an ultraviolet lamp to irradiate milk to add Vitamin D without changing the flavor was sold to General Foods for US$300,000. Sperti donated the entire amount to the University to continue basic research, and went on to develop a successful business line of ultraviolet sunlamps. He also invented the first practical technique for freeze-drying orange juice concentrate. He donated most of the money he received from 127 patents to the University of Cincinnati and the Institutum Divi-Thomae, which he co-founded in 1935 in collaboration with the Archdiocese of Cincinnati, with the purpose of researching cancer.
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Promessa Organic AB is a Swedish company with headquarters in Göteborg, Sweden. The founder, biologist Susanne Wiigh-Mäsak has within this Company since 2001, and its Foundation since 2005, tried to developing and providing a new form of ecological burial, named promession, based on a patented biological concept and technical device. The company was liquidated in recent years The theory behind promession involves exposure to LIN (liquid nitrogen), a short mechanical vibration, turning the remains to a powder, thereafter freeze-drying and metal separation. It all takes place in a closed, fully automatized equipment, named Promator.
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A pair of inflated caterpillars Caterpillar inflation is a method of specimen preservation found in insect collecting, used mostly during the 19th and early 20th century. As a method of preservation it has largely been replaced by freeze drying and preservation in alcohol. In some cases caterpillar inflation offers better colour retention than preservation in alcohol, although the rise of colour photography rendered this less important. A limitation of the technique was that it could produce poor results, in the form of oversized and distended specimens with poor colour, especially if carried out when the caterpillar was moulting or about to undergo pupation.
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He joined An Bord Bainne, the Irish Dairy Board, in 1962, as General Manager, and developed the successful Kerrygold "umbrella brand" for Irish export butter. In 1966 he became Managing Director of the Irish Sugar Company. He soon developed a joint venture for freeze-drying food with the H. J. Heinz Co. In February 1963, O'Reilly was involved in an accident between Urlingford and Johnstown, when his car struck a cyclist, who was injured. Locals testified that the injured man was careless, and he had no lights or reflector, and had been on the wrong side of the road.
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In 1946, Nestle USA introduced the first instant tea, Nestea. Instant teas are produced from black tea by extracting the liquor from processed portion of tea typically from offgrade black teas; green tea in a smaller proportion has traditionally been used by the instant tea makers as a "clarification agent" - again, in effort to maximize the clarity of color and minimize off-colors created by certain teas that cloud. The extract is concentrated under low pressure, and drying the concentrate to a powder by freeze-drying, spray-drying, or vacuum-drying. Low temperatures tend to be used to minimize loss of flavor.
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Fireproof vaults to protect important paper documents are usually built using concrete or masonry blocks as the primary building material. In the event of a fire, the chemically-bound water within the concrete or masonry blocks is forced into the vault chamber as steam, which soaks the paper documents to keep them from igniting. This steam also helps keep the temperature inside the vault chamber below the critical threshold, which is the point at which information on paper documents is destroyed. The paper can later be remediated with a freeze drying process if the fire is extinguished before internal temperatures exceed .
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During his service at MIT, Goldblith led the development of food irradiation, of freeze-drying and microwave technology, all of which would prove important for the Space Race. This included Project Mercury, Project Gemini, and Project Apollo, but would later stretch to Skylab, the Space Shuttle, and even to the International Space Station. The first graduate student that Goldblith worked with was Yiachi Aikawa from Japan. Goldblith's work with Aikawa would both develop a lifelong friendship and allow Goldblith to heal from the emotional wounds he suffered as a POW from World War II. Aikawa would later create TechnoVenture Co., Ltd.
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This compound is used as a component in the production of fire-extinguishing compounds, pharmaceuticals, dyes, pigments, and it is also a basic fertilizer, being a source of ammonia. Ammonium bicarbonate is still widely used in the plastics and rubber industry, in the manufacture of ceramics, in chrome leather tanning, and for the synthesis of catalysts. It is also used for buffering solutions to make them slightly alkaline during chemical purification, such as high-performance liquid chromatography. Because it entirely decomposes to volatile compounds, this allows rapid recovery of the compound of interest by freeze-drying.
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Biomatrica is a United States-based biotechnology company that develops chemicals for ambient temperature preservation of biological materials for the purpose of expanding the availability and accuracy of medical diagnostics and research. Specifically, the company focuses on improving the stability of biological materials, such as DNA, RNA, proteins, cells from patient samples used in research, and diagnostic testing reagents. Company scientists have developed alternatives to existing preservation technologies, such as cold storage and lyophilization (freeze-drying), to prevent degradation of perishable biological materials. Biomatrica's technologies are used in applications such as pre-analytic sample collection, diagnostic assays, biobanking, forensics, and basic research.
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A benchtop manifold freeze-drier The secondary drying phase aims to remove unfrozen water molecules, since the ice was removed in the primary drying phase. This part of the freeze-drying process is governed by the material's adsorption isotherms. In this phase, the temperature is raised higher than in the primary drying phase, and can even be above , to break any physico-chemical interactions that have formed between the water molecules and the frozen material. Usually the pressure is also lowered in this stage to encourage desorption (typically in the range of microbars, or fractions of a pascal).
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It was feared that, once Lindow Man was removed from that environment, which had preserved the body for nearly 2,000 years, the remains would rapidly start to deteriorate, so steps were taken to ensure preservation. After rejecting methods that had been used to maintain the integrity of other bog bodies, such as the "pit-tanning" used on Grauballe Man, which took a year and a half, scientists settled on freeze- drying. In preparation, the body was covered in a solution of 15% polyethylene glycol 400 and 85% water to prevent its becoming distorted. The body was then frozen solid and the ice vaporised to ensure Lindow Man did not shrink.
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King's interest in hiking and camping reinforced his interests in freeze-dried foods to minimize the weight of his back-pack. He has done considerable research on dehydration of foods and beverages, and in particular those phenomena that influence the quality of the product. He started working with freeze drying, which removes water by direct vaporization from the frozen state. Although he started by measuring and explaining drying rates in terms of fundamental transport phenomena, he soon turned to learning how highly volatile substances such as taste and aroma components could best be retained despite their being much more volatile than the water which was itself being vaporized during evaporative drying.
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Frozen dried eggs can be shelf stable for up to 25 years Freeze-drying requires the use of heavy machinery and is not something that most campers are able to do on their own. Freeze-dried ingredients are often considered superior to dehydrated ingredients however, because they rehydrate at camp faster and retain more flavor than their dehydrated counterparts. Freeze-dried ingredients take so little time to rehydrate that they can often be eaten without cooking them first and have a texture similar to a crunchy chip. Small amounts of freeze- dried ingredients are sometimes available for sale from emergency supply outlets or from stores specific to camping.
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Particularly large cold traps are necessary when removing large amounts of liquid as in freeze drying. Cold traps also refer to the application of cooled surfaces or baffles to prevent oil vapours from flowing from a pump and into a chamber. In such a case, a baffle or a section of pipe containing a number of cooled vanes, will be attached to the inlet of an existing pumping system. By cooling the baffle, either with a cryogen such as liquid nitrogen, or by use of an electrically driven Peltier element, oil vapour molecules that strike the baffle vanes will condense and thus be removed from the pumped cavity.
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A freeze-dried Ice cream sandwich Freeze-dried Neapolitan ice cream, shown with air-tight foil partially unwrapped Freeze-dried ice cream is ice cream that has had most of the water removed from it by a freeze-drying process, sealed in a pouch, and requires no refrigeration. It is also known as astronaut ice cream or space ice cream, typically a slab of ready-to-eat dehydrated ice cream. Compared to regular ice cream, it can be kept at room temperature without melting and is more brittle and rigid but still soft when bitten into. It was developed by Whirlpool Corporation under contract to NASA for the Apollo missions.
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In recent years, the aim has been to develop more permanent beak trimming (although repeat trimming may be required), using electrically heated blades in a beak trimming machine, to provide a self-cauterizing cut. There are currently (2012) four widely used methods of beak trimming: hot blade, cold blade (including scissors or secateurs), electrical (the Bio- beaker) and infrared. The latter two methods usually remove only the tip of the beak and do not leave an open wound; therefore they may offer improvements in welfare. Other approaches such as the use of lasers, freeze drying and chemical retardation have been investigated but are not in widespread use.
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This means that water moves from zones with higher moisture content to zones with lower values, a phenomenon explained by the second law of thermodynamics. If water removal is considerable, the products usually undergo shrinkage and deformation, except in a well-designed freeze-drying process. The drying rate in the falling-rate period is controlled by the rate of removal of moisture or solvent from the interior of the solid being dried and is referred to as being "mass-transfer limited". This is widely noticed in hygroscopic products such as fruits and vegetables, where drying occurs in the falling rate period with the constant drying rate period said to be negligible.
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Laboratory testing was undertaken in the historic Queensbury Lodge, the site of Joseph Lister's laboratory. In 1943, Kekwick was appointed Head of the Lister's Biophysics Division, Kekiwick established the Blood Filtration Unit and he and his team worked on methods of freeze-drying plasma and then of separating out proteins in blood plasma. These early products were used to meet the needs of the Armed Services and civilian establishments. In 1948 the Blood Filtration Unit came under the joint management of the Medical Research Council (MRC) and the Lister Institute, and the name was changed to the Blood Products Research Unit and it occupied the newly built laboratories (or ‘Building 25’).
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Freeze-dried is a special form of drying that removes all moisture and has less effect on the taste of food than normal dehydration. Freeze drying is a water removal process commonly used to preserve pear material, the fruit is placed in a vacuum chamber in low heat to increase shelf life. This process works by freezing the material, then reducing the pressure and adding heat to neutralize the frozen water in the material. Unlike the other drying methods, this method allows the dried mango to retain its shape, retain the highest color value, and provide a great rehydration property despite its high costs.
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In 1894 he introduced the term "anhydrobiosis" (the ability of organisms to survive extreme dehydration).Archives Department of the Pasteur Institute Chronology Alfred Giard (1846-1908)A Dry Phase of Life Freeze-drying and storage stability of Lactobacillus coryniformis Si3 in sucrose-based formulations by Åsa Schoug In 1905 Giard coined the word poecilogonie (poecilogony) to describe a phenomenon in which similar adults develop from dissimilar larvae in marine invertebrates. Discussion on Poecilogony, Interpolations into Juvenile Stages He is remembered for his extensive research of crustaceans, particularly Epicaridea (parasitic isopods) and members of the family Bopyridae. Amongst his very numerous publications are 300 devoted to entomology.
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Because of its light weight per volume of reconstituted food, freeze-dried products are popular and convenient for hikers, as military rations, or astronaut meals. A greater amount of dried food can be carried compared to the same weight of wet food. In replacement of wet food, freeze dried food can easily be rehydrated with water if desired and shelf-life of the dried product is longer than fresh/wet product making it ideal for long trips taken by hikers, military personnel, or astronauts. The development of freeze drying increased meal and snack variety to include items like shrimp cocktail, chicken and vegetables, butterscotch pudding, and apple sauce.
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After working out techniques for freeze- drying, buffering with albumin, and assuring sterility, potency, and safety, Scott applied to the FDA for investigational drug use, and began manufacturing botulinum type A neurotoxin in his San Francisco lab. He injected the first strabismus patients in 1977, reported its clinical utility in 1980, and had soon trained hundreds of ophthalmologists in EMG-guided injection of the drug he named Oculinum ("eye aligner"). In 1986, Oculinum Inc, Scott's micromanufacturer and distributor of botulinum toxin, was unable to obtain product liability insurance, and could no longer supply the drug. As supplies became exhausted, patients who had come to rely on periodic injections became desperate.
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They lost thousands of musical scores, ballet costumes and irreplaceable musical instruments, including three Steinway concert grand pianos. In 2004, after Hurricane Ivan, Belfor (UK) and Belfor (Canada) performed thermal vacuum freeze drying to restore more than 4,000 boxes of documents, half of the vital records in the Cayman Islands National Archives. After Hurricane Katrina in 2005, Belfor was called to the scene within days for early reconnaissance, as part of Tulane's campus-wide emergency plan. including the “Landmark Undertaking” of the Tulane Libraries Recovery Center. Chile earthquake – installed more than 753,000 square feet of shrink wrap protection and restored one of South America’s largest data warehouses, including millions of documents and data media.
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Freeze-drying is an accepted method of preserving bog bodies in museum collections. Some notable bog body discoveries include the Tollund Man of Denmark, the Elling Woman of Denmark, the Cashel Man of Ireland, the Huldremose Woman of Denmark, the Girl of the Uchter Moor of Germany, the Lindow Man of England, and the Yde Girl of the Netherlands. For a more comprehensive list of examples, see List of bog bodies. A record of the preservation of the Tollund Man's head, which took place in 1951 and involved replacing the bog water in the cells with liquid paraffin wax, can be read on the Tollund Man's website hosted by the Silkeborg Public Library, Silkeborg Museum, and Amtscentret for Undervisning.
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To avoid the collapse of fibers during slow solvent evaporation and reduce surface tensions of the liquid-solid interfaces, aerogels can be formed by lyophilization (freeze-drying). Depending on the concentration of the fibers and the temperature to freeze the material, the properties such as porosity of the final aerogel will be affected. In 1931, to develop the first aerogels, Kistler used a process known as supercritical drying which avoids a direct phase change. By increasing the temperature and pressure he forced the liquid into a supercritical fluid state where by dropping the pressure he could instantly gasify and remove the liquid inside the aerogel, avoiding damage to the delicate three-dimensional network.
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It had also been discovered that a second form of haemophilia (Haemophilia B) existed, which was treatable with blood protein called Factor IX. An agreement was reached between the Government, MRC and the Lister Institute and the Blood Products Laboratory was established with funding from the Ministry of Health. Enlarged facilities for plasma fractionation and freeze-drying were established. During the 1970s and 1980s it became apparent that Factor VIII products produced at the BPL site (and other products from other companies) had infected haemophiliacs with life-threatening viruses. In 1991 it was renamed the Bio Products Laboratory to reflect the internal market in the National Health Service and in 1993 it became part of the National Blood Authority.
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Provisioning for sea was crucial in the 19th century due to the lack of modern conveniences such as refrigeration, freeze-drying and canning. Most foodstuffs and liquids such as spirits, molasses, vinegar, and water, were shipped in casks, the balance in wooden crates and other suitable packing materials. It was also commonplace to carry live chickens, both for their eggs and meat, and some small livestock such as sheep, which were butchered when their feed ran out, providing fresh meat before barreled stores such as beef and salt pork were consumed. The fare for officers and rations for the crew were distinct, as were dining accommodations, with each reflecting their relative stations in society and the navy.
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Penicillin G, the first of its class fungal antibiotic, first studied by Scottish microbiologist Alexander Fleming in the late 1920s, and made practical as a therapeutic via natural product isolation in the late 1930s by Ernst Boris Chain, Howard Florey, and others, these three named scientists sharing the 1945 Nobel Prize in Medicine for the work. Fleming recognized the antibacterial activity and clinical potential of "pen G", but was unable to purify or stabilize it. Developments in chromatographic separations and freeze drying helped move progress forward in the production of commercial quantities of penicillin and other natural products. All natural products begin as mixtures with other compounds from the natural source, often very complex mixtures, from which the product of interest must be isolated and purified.
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Instant coffee Close-up view of a granule of Nescafé Gold Blend instant coffee A cup of instant coffee Instant coffee, also called soluble coffee, coffee crystals, and coffee powder, is a beverage derived from brewed coffee beans that enables people to quickly prepare hot coffee by adding hot water or milk to the powder or crystals and stirring. Instant coffee is commercially prepared by either freeze-drying or spray drying, after which it can be rehydrated. Instant coffee in a concentrated liquid form is also manufactured. Advantages of instant coffee include speed of preparation (instant coffee dissolves quickly in hot water), lower shipping weight and volume than beans or ground coffee (to prepare the same amount of beverage), and long shelf life—though instant coffee can spoil if not kept dry.
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Differences may be the use of disintegrating aids, such as crospovidone, and binding agents that aid in mouth feel, such as microcrystalline cellulose. Primarily, ODTs contain some form of sugar such as mannitol, which typically serves as the major diluent of the ODTs, and is also the primary contributor to the smooth and creamy mouth feel of most ODTs. Lyophilized ODT formulations may use proprietary technologies but can produce a tablet that has a faster disintegration rate, for example the Zydis ODT typically dissolves in the mouth in less than 5 seconds without water and Lyophilized Freeze drying tablets - ODT typically dissolves in the mouth in few seconds depending on the molecules and strength. ODTs are available in HPDE bottles (Parcopa) or individually sealed in blister packs to protect the tablets from damage, moisture, and oxidation.
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Dr. Salim Abdool Karim claimed in an article published in The New York Times that spreading the HIV virus would not have been technically feasible at the time. The article labels this claim a conspiracy theory, although previous reports during the South African government trial of Dr. Wouter Basson, head of the South African Defence Force's secret germ and biological warfare Project Coast, revealed Basson's weaponization of HIV by freeze-drying. The New York Times article also stated that the filmmakers' notes indicated that the man depicted as the whistleblower of the virus spreading in the film was not aware of it until asked by the filmmakers, and that his testimony evolved over the course of their correspondence. In July 2019, Cold Case Hammarskjöld was nominated for a European Parliament Lux Prize, the third time in the Prize's history that a documentary is among the three finalists.
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Due to the absence of air, vacuum drying inhibits oxidation and maintains the color, texture and taste of dried products. This device can improve the quality of products and the equipment can prolong the shelf life of food, preserve the original taste and nutrients of food, maintain physical activity of raw materials, enhance the function of health food and increase the value of agricultural products can do. This method provides better flavor retention, great rehydration, least nutrient loss and least color change among other thermal drying along with a faster drying rate compared to freeze drying. Vacuum microwave not only dry the mango fastly, it also reduces the amount of fibers and the microorganism present in the pulpy part of the fruit so that the fruit taste distorted at some rate and the vacuum drying also reduces the amount of watery contained and particularly in closed environment no other microorganism can enter into the fruit.
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However, it remained in use into the 1970s where a satisfactory cold chain was available. Animals continued to be widely used by vaccine producers during the smallpox eradication campaign. A WHO survey of 59 producers, some of whom used more than one source of vaccine, found that 39 used calves, 12 used sheep and 6 used water buffalo, whilst only 3 made vaccine in cell culture and 3 in embryonated hens' eggs.Fenner et al 1988, pp. 543–5. English vaccine was occasionally made in sheep during World War I but from 1946 only sheep were used. In the late 1940s and early 1950s, Leslie Collier, an English microbiologist working at the Lister Institute of Preventive Medicine, developed a method for producing a heat-stable freeze- dried vaccine in powdered form. Collier added 0.5% phenol to the vaccine to reduce the number of bacterial contaminants but the key stage was to add 5% peptone to the liquid vaccine before it was dispensed into ampoules. This protected the virus during the freeze drying process.
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Water is by far the most commonly used suspension media, and by freeze drying is readily conducive to the step of sublimation that is necessary for the success of freeze-casting processes. Due to the hgih level of control and broad range of possible porous microstructures that freeze-casting can produce, the technique has been adopted in disparate fields such as tissue scaffolds,, Bio-materials by freeze casting photonics, metal-matrix composites, dentistry, , Freeze Casting of High Strength Composites for Dental Applications materials science,, Dispersion, connectivity and tortuosity of hierarchical porosity composite SOFC cathodes prepared by freeze-casting, Processing of Hierarchical and Anisotropic LSM-YSZ Ceramics, Lightweight and stiff cellular ceramic structures by ice templating and even food science There are three possible end results to uni-directionally freezing a suspension of particles. First, the ice-growth proceeds as a planar front, pushing particles in front like a bulldozer pushes a pile of rocks. This scenario usually occurs at very low solidification velocities (< 1 μm s−1) or with extremely fine particles because they can move by Brownian motion away from the front.
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