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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.
IMA Life also offers freeze-drying technology: industrial, pilot and laboratory freeze dryers. IMA Life designs, manufactures, installs and services integrated systems predominantly for the pharmaceutical primary packaging market. It has been in the market of freeze dryer manufacturing for more than 50 years.
The spray drying technique was first described in 1860 with the first spray dryer instrument patented by Samuel Percy in 1872. [citation needed] With time, the spray drying method grew in popularity, at first mainly for milk production in the 1920s and during World War II, when there was a need to reduce the weight and volume of food and other materials.
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).
The company was founded by Jerry Cole and John Parmer in 1955 and took up shop in a 1,200-square-foot (110 m 2) loft on West Illinois Street in downtown Chicago. [2] In the 1960s, Cole-Parmer acquired Masterflex peristaltic pumps, followed shortly by the purchases of Gilmont Instruments and Manostat Pumps.
Freeze drying or lyophilization is a drying method where the solvent is frozen prior to drying and is then sublimed, i.e., passed to the gas phase directly from the solid phase, below the melting point of the solvent. It is increasingly applied to dry foods, beyond its already classical pharmaceutical or medical applications.