Freeze-drying commercial

Freeze Drying. Commercial freeze drying of instant coffee has been a common practice in the United States since the mid-1960s. The freeze-drying process provides the opportunity to minimize flavor degradation due to heat (34). 

Preservation of cell structure, food taste, and avoidance of thermal degradation are reasons for the removal of moisture from such materials by sublimation. The process is preceded by quick freezing which forms small crystals and thus minimum damage to cell walls, and is likely to destroy bacteria. Some of the materials that are being freeze dried commercially are listed in Table 19.9(b). 

Sodium polyacrylate (NaPAA) [9003-04-7]. Commercial polyacrylamide was neutralised with an aqueous solution of NaOH and the polymer ppted with acetone. The ppte was redissolved in a small amount of water and freeze-dried. The polymer was repeatedly washed with EtOH and water to remove traces of low... 

Extraction and purification (Shimomura et al., 1978). Dr. Yata Haneda and Dr. Shoji Inoue kindly provided us with specimens of O. gracilirostris, which had been picked out one by one from large commercial catches of Sergestes lucens netted in Suruga Bay, Japan. The material was air-dried or freeze-dried before shipment to the U.S. 

Freeze-dried tomato powders obtained from whole tomato fruits and from their pulp after centrifugation, containing 474 and 5399 pg/g dry weight, respectively, were developed for use as additives for food fortification. Cis isomers of lycopene were determined in only a few smdies. The 5-cis-, 9-cis-, and 13-d5 --El5-d5 -lycopene were the isomers found in commercial tomato products. The structures of lycopene cis isomers are shown in Figure 4.2.1 and the structure of the dll-trans isomer is displayed in Figure 6.2.1 in Chapter 6. 

Xanthans from several different sources were used in this study Xanthan samples A, B and C were kindly provided as freeze dried powder of ultrasonic degraded xanthan by Dr. B. Tinland, CERMAV, Grenoble, France. The molecular weights of these samples were determined experimentally in dilute solution by Dr. B. Tinland. Xanthan D was kindly provided as pasteurized, ultrafiltrated fermentation broth by Dr. G. Chauveteau, Institut Francais du Petrole, France. Xanthan E was kindly provided as a freeze dried sample from Dr. I. W. Sutherland, Edinburgh, Scotland. Xanthan F was obtained as a commercial, powdered material (Kelzan, Kelco Inc., a Division of Merck, San Diego CA.). Xanthan G was obtained as a commercial concentrated suspension (Flocon 4800, Pfizer, New York, NY)... 

Native, multi-subunit KLH also should not be frozen. Freeze-thaw effects cause extensive denaturation and result in considerable amounts of insoluble material. Commercial preparations of native KLH are typically freeze-dried solids that no longer fully dissolve in aqueous buffers and do not display the protein s typical blue color due to loss of chelated copper. The partial denatured state of these products often makes conjugation reactions difficult. 

Traditionally, glucagon preparations utilized therapeutically are chromatographically purified from bovine or porcine pancreatic tissue. (The structure of bovine, porcine and human glucagon is identical, thus eliminating the possibility of direct immunological complications). Such commercial preparations are generally formulated with lactose and sodium chloride and sold in freeze-dried form. Glucagon, 0.5-1.0 units (approximately 0.5-1.0 mg freeze-dried hormone), is administered to the patient by s.c. or i.m. injection. 

Preparation of Aqueous Extract of Cotton Dust. Cotton cardroom dust was collected from V-cell filters in a commercial textile mill. A typical extraction was carried out by manually kneading 50 g of dust with 500 ml of deionized water for 5 min at 25°c and removing the liquor by centrifugation. The process was repeated twice with 250 ml of deionized water each time. The combined supernatant was filtered through filter paper by gravity and the filtrate (of final pH 8.3 without addition of buffer) was freeze-dried to yield fraction 1 (f-1). The major portion of f-1... 

Management is the same as that outlined above but replacement is with fresh frozen plasma or freeze-dried factor IX concentrate. A wide range of commercial equivalents can be used but are costly. 

The cited observations suggest that it is possible to identify potato cultivars with low or high phenolic acid content for human use and to select processing conditions that minimize losses of phenolic compounds. In summary, the methods we developed and used to determine the content and distribution of phenolic compounds in potato plant flowers, leaves, and tubers, in the peel and flesh parts of potato tubers, and in freeze-dried and processed commercial potatoes merit application in numerous studies designed to assess the role of potato phenolic compounds in host-plant resistance, plant breeding, plant molecular biology, food chemistry, nutrition, and medicine. The described wide distribution of phenolic compounds in different commercial... 

Freeze-dried concentrates of plasma containing prothrombin, factors IX and X, and varied amounts of factor VII (Proplex, etc) are commercially available for treating deficiencies of these factors (Table 34-3). Each unit of factor IX per kilogram of... 

One part of commercial defatted soy flakes was extracted with ten parts of dilute NaOH (pH 9-10). After removal of spent flakes, the total extract was adjusted to pH 4.5 with dilute HCl to precipitate the curd. The curd was washed three times with H2O, resuspended at pH 7.0, and freeze dried. Intrinsic viscosity, optical rotation, and differential scanning calorimetry (DSC) measurements show the soluble fraction of curd to be native. 

The goal of a commercial sublimation is the separation of a valuable material from nonvolatile ones at temperatures low enough to avoid thermal degradation. The preservation of cell structure (and taste) is a deciding factor in the choice of freeze drying, a special instance of sublimation, foods, pharmaceuticals, and medical products. 

Penicillins have several properties that are characteristic of /i-lactam antibiotics. They are obtained in relatively pure form as off-white, tan, or yellow freeze-dried or spray-dried solids that are usually amorphous. Alternatively they are sometimes obtained as crystalline solids, often as hydrates. Penicillins do not usually have sharp melting points, but decompose upon heating to elevated temperatures. Most natural members have a free carboxyl group and commercial preparations are generally either supplied as salts, most frequently as sodium salts, or in zwitterionic form as hydrates, e.g.. amoxicillin trihydrate. The acid strength of the carboxyl group in aqueous solution varies from pAT = 2.73 for oxacillin to p= 3.06 for carbenicillin. 

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