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Monday, November 30, 2020 | History

2 edition of Application of the freeze-drying technique for microscopic study of fat in cake batter found in the catalog.

Application of the freeze-drying technique for microscopic study of fat in cake batter

Patricia Henry Pohl

Application of the freeze-drying technique for microscopic study of fat in cake batter

  • 321 Want to read
  • 13 Currently reading

Published .
Written in English

    Subjects:
  • Dough.

  • Edition Notes

    Statementby Patricia Henry Pohl.
    The Physical Object
    Pagination74 leaves, bound :
    Number of Pages74
    ID Numbers
    Open LibraryOL14300048M

    Freeze drying equipment designed for a range of industries and applications. Quality Assured freeze drying machines supplied worldwide from the experts at Cuddon Freeze Dry. NZ Tel: +64 3 NZ Tel: +64 3 vacuum in vials, bulk freeze drying, remote sensing of product temperatures • Syringe Freeze-drying • Review of some representative freeze drying cycles • Some significant publications – p.m.: Validation and regulatory aspects • Regulatory requirements, QbD Principles • Validation of the Freeze-Dryer • IQ/OQ, FAT/SAT. The broad objective of this study was to gain an improved understanding of the impact of formulation composition on both short-term stability (stability during freeze-drying) and long-term stability (stability during storage) of freeze-dried proteins. Studies were carried out using two model proteins, lactate dehydrogenase (LDH) and glucosephosphate dehydrogenase (GPDH).


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Application of the freeze-drying technique for microscopic study of fat in cake batter by Patricia Henry Pohl Download PDF EPUB FB2

APPLICATION OP THE FREEZE-DRYING TECMIQUE FOR THE MICROSCOPIC STUDY OF FAT II CAKE BATTER CHAPTER I BJTRODUCTION One of the chief tools in microscopic study of any material is a means of dehydrating the material in such a way that its true structure is maintained.

In the study of batters and doughs, Application of the freeze-drying technique for microscopic study of fat in cake batter book has not been accomplished to. Application of the freeze-drying technique for microscopic study of fat in cake batter Public Deposited.

Analytics × Add to Author: Patricia Henry Pohl. SUMMARY— A method is reported for preparing cake batter for microscopic study through the technique of freeze‐drying, followed by fixation and staining of the fat with osmium tetroxide, infiltration with paraffin, and sectioning of the freeze‐dried batter.

Microscopic examination reveals that a cake batter is an emulsion of fat in an aerated aqueous phase. The fat particles are. Application of the freeze-drying technique for microscopic study of fat in cake batter.

Fat in cake is usually derived from shortening, which assists in the entrapment of air bubbles into the cake batter during mixing and helps to leaven the product (Berglund & Hertsgaard, SUMMARY— A method is reported for preparing cake batter for microscopic study through the technique of freeze-drying, followed by fixation and staining of the fat with osmium tetroxide.

Collapse Temperature Measurements by Freeze Dry Microscopy (FDM) GILYOS is known as one of the leading experts for Freeze Dry Microscopy. FDM allows us to study the freeze-drying behavior of a formulation in micro-scale under controlled temperature and pressure.

Applications of Freeze-Drying The process of freeze-drying can be employed in the following fields – 9 1. Food industry – Food needs to be preserved by freeze-drying for consumption by individuals in the fields of space exploration, hikers, military personnel, as well as the availability of dehydrated foods such as noodles, soups, etc.

Freeze Drying Mistakes #1 – Mixing Raw Meat with Other Foods. Just like in the rest of the kitchen, you want to avoid cross contamination to prevent the spread of e coli and other ists use freeze drying to preserve bacteria samples.

Use Of Freeze Drying Microscopy To Determine Critical Parameters 1. The Use of Freeze-Drying Microscopy (FDM) to Determine Critical Parameters of Materials Prior to Lyophilisation Dr Kevin R.

Ward Director of Research & Development, BTL Winnall Valley Road, Winchester SO23 0LD T: E: [email_address] W: Button mushroom cubes of constant cross-sectional area ( cm × cm) and varying thickness (2 mm, 5 mm, and 8 mm) were freeze-dried.

Pressure (,and mbar), primary drying temperature (−2°C, −5°C, and −8°C), and secondary drying temperature (25°C, 28°C, and 31°C) were taken as drying parameters.

The protein, ascorbic acid, and antioxidant contents were taken as. Freeze drying is a well known technique to stabilize delicate products (e.g. vaccines, vitamins, hormones, antibodies) when the product is not sufficiently stable in a liquid formulation.

The aim is to remove water as a reactant by sublimation in order to reduce or avoid degradation reactions and to maintain adequate stability for storage.

The sponge cake recipes are presented in Table cake batters were prepared from recipes either containing ELs or not. In the latter case, they consisted of flour, sugar, egg white, egg yolk, a leavening agent, deionized water and the quantity of rice starch which accompanied the dosage of ELs when the latter were part of the ingredient bill.

Utilizing FDM as Part of a Complete Thermal Characterization Study for Optimized Lyophilization Cycle Development Presenters: J. Jeff Schwegman, Ph.D., AB Technologies, Inc. and Ruben Nieblas, McCrone Microscopes & Accessories Optimizing a lyophilization cycle begins with conducting a thermal characterization study, including freeze-dry microscopy.

This study aims to investigate the effect of the ice nucleation temperature on the primary drying process using an ice fog technique for temperature-controlled nucleation. In order to facilitate scale up of the freeze-drying process, this research seeks to find a correlation of the product resistance and the degree of supercooling with the specific surface area of the product.

During the freeze drying process, ice builds up on the walls of the freeze drying chamber. Add too much food, and the ice buildup will get too thick for the unit to work properly.

Freeze Dried Food Q&A What foods can you freeze dry. Fruits, vegetables, meats, dairy products, meals, desserts, and more. This paper proposes a simple and effective methodology for the scale-up and process transfer of freeze-drying recipes.

Process modeling allows the study of the silico product evolution in a given freeze-dryer, and calculation of the operating conditions that result in. 33 Freeze-drying also causes less damage to the substance than other dehydration methods using higher temperatures. Freeze-drying does not usually cause shrinkage or toughening of the material being dried.

Flavors and smells generally remain unchanged, making the process popular for preserving food. Freeze-dried products can be rehydrated. Day One: The first day of the workshop focuses on formulation development with the goal of freeze drying samples by the end of the day.

Model molecules are provided to the working groups and each group determines the data needed to support formulation and process development. Skip to Article Content; Skip to Article Information.

Freeze-drying cycle development was carried out with mannitol/sucrose formulations. A product temperature (Tp) close to the Te of mannitol and clearly above the Tg’ of sucrose was targeted. Protein formulations were exposed to the final fast lyophilisation process and to a conservative freeze-drying.

Classification of cake types made from batters or foams, with chiffon cakes meeting both classifications; batter‐type cakes contain significant levels of ‐type cakes contain only small levels thereof.

Sometimes the term sponge cake is also used for systems containing added ‐ratio cakes are made from recipes containing more sugar than flour and low‐ratio cakes from. (). Effect of Freeze-Drying Process Conditions on the Stability of Nanoparticles. Drying Technology: Vol.

22, No. pp. In cake-type products, starch acts as a temperature-triggered structural agent responsible for the transformation of a fluid batter into a solid, porous cell structure (Wilderjans et al., ). Specifically, upon heating, the starch granules in cake batter absorb water and swell, thus increasing the viscosity of the batter.

The control (HF) and most accepted (RBOS2) cake samples were viewed and photographed on a Scanning Electron Microscope (JOEL model JSM LV) operating with magnification from × to ×, to study the porosity and internal appearance of cake which related to expandable (texture and leavening) characteristics of the cake.

For microscope. Step 1: Pre-lyophilization Formulation Characterization. Thermal characterization of the formulation, using differential scanning calorimetry (DSC) and freeze-drying microscopy (FDM), is critical for defining the maximum allowable product temperature during the primary drying step of the freeze-drying process because drying above this temperature results in loss of cake structure.

Freeze-drying may be used in food industries in the production of high quality, nutritional and biological properties of food products. The main objective of this study was to evaluate the effect of sun and freeze drying techniques on the chemical, nutritional and biological.

The compaction of multiple-unit pellet system (MUPS) is a challenging process due to the ease of coat damage under high compression pressure, thereby altering drug release rates. To overcome this, cushioning excipients are added to the tablet formulation. Excipients can be processed into pellets/granules and freeze-dried to increase their porosity and cushioning performance.

Freeze drying process development normally proceeds via an empirical “trial and error” experimental approach which is both time consuming and uncertain in reliable extrapolation to production equipment. This research describes the use of phenomenological theory, with key parameters determined by laboratory experiments, to guide the experimental program to optimize the primary drying stage.

manufacturing, freeze-drying is still a costly, complex, and poorly understood process and various design, monitoring e control technological challenges need to be tackled.[3] The problems of recipe scale-up and process transfer are well known to every freeze-drying practitioner.

guide to the freeze drying process. The information presented is generic in nature and is the result of research and experience by Labconco personnel and users of freeze drying equipment. It is our intention to provide a non-biased review of preparation techniques and freeze drying methods.

The purpose of. The FDM equipment consisted of a microscope (Zeiss Imager.A1 microscope, Zeiss) with a polarizer, a lambda disk, and a freeze-drying stage (FDCSLinkam Scientific Instruments). For each measurement, a sample volume of 2 µL was pipetted onto a cover glass lying on the silver block oven of the stage.

Feinberg School of Medicine: Feinberg School of Medicine. Cold extrusion: which is a low shear, room temperature process used mainly to form pasta, candy, meat emulsions, snack bars, etc.

Cooking/Puffing: which is a high temperature, high shear, high pressure process used to cook and puff cereals to produce snack foods and breakfast cereals. the chemical process industries to thirty five percent for the papermaking operations.

In the USA, for example, capital expenditures for dryers are estimated to be in the order of only $ million per annum.

Thus, the major costs for dryers are in their operation rather than in their initial investment costs. Quality of the final product largely depends on the freeze-drying process. In turn this largely depends on an adequate control of the amount of residual moisture after freeze-drying.

Measuring this amount in the chamber of the freeze-dryer to determine the end point of sublimation and the end point of secondary drying provides a reliable control with regard to the methods traditionally used.

An EU-funded project has created an ERA Chair to improve research management in the Institute of Physical Chemistry, Polish Academy of Sciences, where a new. Official site of The Week Magazine, offering commentary and analysis of the day's breaking news and current events as well as arts, entertainment.

The stochastic nature of nucleation during the freezing step of the freeze-drying process has been regarded as a demerit in a process which is considered under rigorous control.

The freezing performance of a product can impact its subsequent drying behaviour and the final product quality attributes. Hence, the idea to control this stochastic event and thus to directly influence the product. The joining of these well-established brands as SP Scientific has created one of the largest and most experienced companies in freeze drying (lyophilization), aseptic vial processing lines, centrifugal evaporation and concentration, temperature control/thermal management, glassware washers and controlled environments.

users of freeze drying equipment. It is our intention to provide a non-biased review of preparation techniques and freeze drying methods. The purpose of this booklet is to help you make an informed choice of equipment for your laboratory applications.

Our Method We begin our discussion of freeze drying. Microscope is set up with Polarized light and DIC. ELEA DEVEX Pulsed Electric Field Industrial freeze-drying trials - Duration: Top Ten Tips for Pandemic Gun Buyers - Duration.technique used to accelerate lyophilization development and optimization and through which lyophilization becomes a logical, time- sensitive, and cost- effective option for pharmaceutical and biotech companies.

Thermal analysis is used to study the properties of materials as a function of temperature.