真空冷冻干燥技术在生物制药方面的应用

真空冷冻干燥技术在生物制药方面的应用前景较为广泛,在实际的应用过程中已经得到了社会的广泛关注。围绕真空冷冻干燥技术概念进行阐述,详细地分析了其在生物制药方面的应用优势,根据真空冷冻技术发展的实际情况提出有效的应用方式,旨在为日后应用研究工作的顺利进行奠定基础。     

真空冷冻干燥在食品中的应用

介绍了真空冷冻干燥技术的原理、工艺流程和应用。通过水的相平衡图及三相点示意图。阐述了真空冷冻干燥技术的原理;分析了真空冷冻干燥过程中各阶段的特点;论述了真空冷冻干燥在食品加工中的应用。     

冷冻真空干燥设备的选型技术

介绍了冷冻真空干燥设备的种类、规格、用途和选型方法,供使用冻干机的用户采购设备时参考。     

膜分离技术在生物制药中的应用

生物制药技术水平的提高,为行业企业发展提供了动力;同时,在生物制药中,应用膜分离技术为企业的增效节能提供了可能。本文概述了膜分离技术的基本特点、技术原理及其流程,总结了几种常见的膜分离技术方法在生物制药中的应用情况,综述了前人在本论题的研究进展,为生物制药中膜分离技术的应用及其推广提供可行性借鉴。     

真空干燥技术在香皂行业中的应用

本文报道了香皂生产中,根据皂胶温度、喷漆、喷出方式、喷嘴轴转数等诸影响皂基干燥因素,自行设计一条真空干燥生产线,与老式烘房干燥工艺相比成本可下降21.3元/t,蒸汽消耗指标下降5．8倍,     

真空冷冻干燥非稳态热质传递模型的应用

真空冷冻干燥非稳态热质传递模型的应用齐锡龄１杜小泽２李惟毅１（１天津大学热能工程系，天津３０００７２）（２清华大学热能工程系，北京１０００８４）关键词冷冻干燥热质传递升华压力１引言通过理论计算确定真空冷冻干燥速率或干燥时间对指导生产实践很有意义。但是...     

真空冷冻干燥技术在食品工业上的应用

真空冷冻干燥是干燥技术领域中科技含量高、涉及知识面广的一门技术。因其具有绿色、方便、保健的功能 ,使该技术倍受关注。本文阐述了冷冻干燥的机理与工艺 ,对实际生产具有一定的指导意义。文中还概述了国内外食品冷冻干燥的现状、趋势及存在的问题     

香蕉粉真空冷冻干燥实验研究

对香蕉浆的真空冷冻干燥进行了两因素三水平的正交实验研究。利用电阻法测得了香蕉浆的共晶点温度。通过对实验结果的分析，搁板加热温度和干燥室工作压力对缩短干燥时间有影响，其中压力因素起了主要作用。在现有的实验条件下。得到一组最佳工艺参数及相应冻干曲线。     

真空冷冻干燥机制品搁板制冷的优化

制品搁板是真空冷冻干燥机最主要的部件之一。它承担制品的预冷和加热升华等冷冻干燥的主要功能。搁板温度与放置其上的制品温度有直接的关系。搁板的加热主要依靠电加热装置实现。搁板的预冷则主要依靠制冷机组制冷来实现。随着制冷工况的变化,机组制冷量会有很大的变化,所以较难实现比较恒定的降温速率、很低的温度及高精度控制。介绍了搁板制冷的优化方案：1．搁板最低制冷温度的优化;2．搁板降温速率的优化;3．搁板温度精度的控制。通过上述优化,制品品质得到了大幅度提升,用户可以得到满意的优质冻干制品。     

真空混合烘干技术在塑料加工行业中的应用

利用真空干燥原理,以双螺杆挤出机产生的废热为热源,采用单螺旋混合干燥机在真空状态下混合烘干物料.实践表明,该真空混合烘干技术节能效果明显,可满足物料的干燥技术要求,尤其适用于热敏性塑料的干燥.     

现代控制技术在化工—真空干燥领域的应用

真空干燥技术在中国化工领域有着重要的应用,目前PLC和单片机控制已经在真空干燥领域得到广泛的应用,已经能实现对干燥过程的在线和实时控制;一些先进的控制技术,如模糊控制技术也得到了应用;但与其他领域的应用相比,一些更为先进的控制手段和技术没有被应用,现代控制技术在真空干燥领域的应用还有待于进一步的发展。     

常压吸附流化冷冻干燥技术的研究与探索

阐述了常压吸附流化冷冻干燥与真空冷冻干燥的原理、特点、研究概况和能耗分析,提出常压吸附流化冷冻干燥可能成为一种新型冷冻干燥技术而具有较高的研究开发价值.     

Drying of Apple Slices in Atmospheric and Vacuum Freeze Dryer

Atmospheric freeze drying (AFD) and vacuum freeze drying (VFD) of Fuji apples was investigated. A factorial design was used in each case, with particle size, freezing rate, infrared (IR) radiation, and air temperature as factors. The effect of these factors on moisture content, duration of drying, rehydration properties, color, and texture were determined. The drying curves were fitted with both the simplified constant diffusivity model (SCDM) and the modified Page model, and rehydration curves were tested with the Peleg model, resulting in R² higher than 0.96. Antioxidant capacity, polyphenols, and ascorbic acid content in the final product were determined and compared with those obtained in a tunnel dryer. A sensory evaluation was performed.

The drying times obtained for VFD were shorter than the drying times obtained for AFD. The particle size and IR application were found to be the significant parameters that affect duration of drying for both AFD and VFD (duration of drying was proportional to particle size and inversely proportional to IR application). Air temperature affected drying time only during the secondary drying stage. Estimated D_eff values were on the order of 10^?10 (m²/s). In AFD, R² higher than 0.81 was obtained for the SCDM, and R² higher than 0.96 was obtained for the Page model. In VFD, a better fit was obtained (R² > 0.97) for both models. AFD produced nutritional alterations similar to convective drying. Sensory quality was not altered by AFD or VFD.     

常压吸附流化冷冻干燥技术的研究与探索

阐述了常压吸咐流化冷冻干燥与真空冷冻干燥的原理，特点，研究概况和能耗分析，提出常压吸附流化冷冻干燥可能成为一种新型冷冻干燥技术而具有较高的研究开发价值。     

黑加仑真空冷冻与微波真空联合干燥工艺研究

以黑加仑为原料,对其进行了真空冷冻与微波真空联合干燥工艺的研究。结果表明：先真空冷冻后微波真空干燥（FDMV）的组合方式是可行的;联合干燥合理工艺参数为：微波功率1．34kW。绝对压力11kPa,转换含水率为20％（wb）;通过试验验证,联合干燥生产的脱水黑加仑的感官品质和营养成分接近真空冷冻干燥,联合干燥方式对节省干燥时间和降低能耗是有效的。     

微波干燥技术在陶瓷行业中的应用

本文结合陶瓷坯体的组成及形状要求,分析了利用微波干燥技术干燥陶瓷坯体的原理和特点,并阐述了微波干燥设备的选择及干燥过程中应注意的事项。     

A Combination of Freeze Drying and Microwave Vacuum Drying of Duck Egg White Protein Powders

High energy consumption during freeze drying (FD) is a major concern that limits its application on common food product manufacturing. In this research, fresh duck egg white protein (FDEWP) powder and desalted duck egg white protein (DDEWP) powder were obtained by a combined two-stage tandem drying technologies (FD and microwave–vacuum drying [MVD]) in order to reduce energy consumption while maintaining good product quality. The results showed that the drying time for the FDEWP and DDEWP powders was significantly decreased by FD + MVD compared to those obtained by the FD-only process. The FDEWP powders dried by FD + MVD had a better color (higher L* and lower b*), lower apparent density, and lower foaming stability but higher emulsifying index than those dried by FD only. The DDEWP powder dried by FD + MVD had a product quality similar to that of FDEWP powder, suggesting that the DDEWP powder could be widely used as a food ingredient.