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Food Engineering Handbook from C.H.I.P.S.

Freeze-Drying
Second Completely Revised and Expanded Edition
by Georg-Wilhelm Oetjen

Freeze-Drying, Second Edition describes the up-to-date fundamentals of freeze-drying, not just presenting the process in all its seven steps theoretically, but explaining it with many practical examples. Many years of experience in freeze-drying allow the authors to supply valuable criteria for the selection of laboratory, pilot and production plants, discussing the advantages, drawbacks and limitations of different plant designs.

In this second, completely revised edition, process and plant automation are introduced in a separate section and methods to transfer pilot plant qualifications and process data to production are presented. The guidelines for process and plant evaluation and qualifications have been updated and enlarged. Trouble shooting is concentrated in a section of its own and literature has been updated with 100 new quotations to include references as recent as 2002, and 100 new tables and figures have been added.

Contents

Foundations and Process Engineering

  • Freezing
  • Drying
  • Storing

Installation and Equipment Technique

  • Freezing Installation
  • Components of a Freeze-Drying Plant
  • Installations up to 10 kg Ice Capacity
  • Production Plants
  • Production Plants for Food
  • Process Automation

Pharmaceutical, Biological and Medical Products

  • Proteins and Hormones
  • Viruses, Vaccines, Bacteria and Yeasts
  • Antibiotics, Cytostatics, Ibuprofen
  • Liposomes and Nanoparticles
  • Transplants, Collagen

Food and Luxury Food

  • Vegetables, Potatoes, Fruits and Juices
  • Coffee
  • Eggs, Rice

Metal Oxides, Ceramic Powders

Trouble Shooting and Regulatory Issues

  • Trouble Shooting
  • Qualification and Validation of Processes and Installations

Index

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Freeze-Drying 2nd Edition
by Georg-Wilhelm Oetjen
395 pages $239.00 + shipping
Texas residents please add 6.75 % sales tax

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