GB997246A - Improvements in or relating to methods of freeze-drying foodstuffs - Google Patents
Improvements in or relating to methods of freeze-drying foodstuffsInfo
- Publication number
- GB997246A GB997246A GB411363A GB411363A GB997246A GB 997246 A GB997246 A GB 997246A GB 411363 A GB411363 A GB 411363A GB 411363 A GB411363 A GB 411363A GB 997246 A GB997246 A GB 997246A
- Authority
- GB
- United Kingdom
- Prior art keywords
- base
- tray
- drying
- layer
- vacuum
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 238000004108 freeze drying Methods 0.000 title abstract 4
- 238000000034 method Methods 0.000 title abstract 2
- 239000000463 material Substances 0.000 abstract 17
- 239000007788 liquid Substances 0.000 abstract 6
- 238000001035 drying Methods 0.000 abstract 4
- 238000010438 heat treatment Methods 0.000 abstract 3
- 230000007423 decrease Effects 0.000 abstract 2
- 238000007710 freezing Methods 0.000 abstract 2
- 230000008014 freezing Effects 0.000 abstract 2
- 239000008267 milk Substances 0.000 abstract 2
- 210000004080 milk Anatomy 0.000 abstract 2
- 235000013336 milk Nutrition 0.000 abstract 2
- 238000010257 thawing Methods 0.000 abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 2
- 238000005273 aeration Methods 0.000 abstract 1
- 230000005540 biological transmission Effects 0.000 abstract 1
- 239000002826 coolant Substances 0.000 abstract 1
- 230000005855 radiation Effects 0.000 abstract 1
- 239000007787 solid Substances 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/08—Concentrating or drying of juices
- A23L2/12—Concentrating or drying of juices by freezing
- A23L2/14—Concentrating or drying of juices by freezing and sublimation
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B5/00—Drying solid materials or objects by processes not involving the application of heat
- F26B5/04—Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum
- F26B5/06—Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum the process involving freezing
Landscapes
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Mechanical Engineering (AREA)
- General Engineering & Computer Science (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
- Drying Of Solid Materials (AREA)
Abstract
997,246. Freeze-drying foodstuffs. VICKERS ARMSTRONGS (ENGINEERS) Ltd. Jan. 20, 1964 [Jan. 31, 1963], No. 4113/63. Heading A2D. In the freeze-drying of liquid foodstuff material, e.g. milk or coffee, or solid foodstuff material submerged in a liquid, the foodstuff material is placed in a container, the base of the container is cooled to freeze the material in the container and produce a frozen block of material bonded to the base, the frozen material is subjected to vacuum and, whilst maintaining the material under vacuum, heat is supplied to the base such that (i) the temperature at the interface between the base and the frozen block of material remains during this heating step below the temperature of the thawing point of the frozen material whereby a layer of frozen material is maintained bonded to the base, and (ii) there is a temperature gradient across the thickness of the layer, the colder side of the layer being that remote from the base as that heat flows from the base through the layer to effect drying of the material on the colder side of the layer, the thickness of which decreases as drying proceeds, and the water contained in the material is driven off directly from the ice state to the water vapour state. In a preferred procedure, the drying is conducted upon a tray 1, Fig. 1, within a vacuum apparatus 7 provided with condenser plates 10 and a vacuum pump (not shown). When the tray is in position ducts 5 and electric heaters 6 at the base of the tray cooperate respectively with supply pipes for a heat transmission medium and a source of electrical energy. The liquid foodstuff material 11 to be dried is de-aerated by the temporary application of vacuum, liquid cooling medium is circulated through the ducts 5 so that the foodstuff material is slowly frozen from its bottom layer upwards, a high vacuum (e.g. of 0.15 mm. Hg absolute) is applied when freezing has been completed, liquid medium at a higher temperature is passed through the ducts 5 to establish the required temperature gradient and as drying proceeds the thickness of the ice layer 14 bonded to the tray gradually decreases to zero. The remaining traces of moisture are removed from the material by heating above the thawing point either by operating the electric heaters 6 or, alternatively, by passing liquid heating medium through the ducts 5. The tray 1 may contact the walls of the vacuum chamber in order to conduct heat from the outside. In alternative embodiments, the de-aeration and freezing of the material on the tray are carried out before the material and tray are placed in the chamber and heat is applied by radiation. An example is directed to the freeze-drying of milk.
Priority Applications (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB411363A GB997246A (en) | 1963-01-31 | 1963-01-31 | Improvements in or relating to methods of freeze-drying foodstuffs |
| BR15646564A BR6456465D0 (en) | 1963-01-31 | 1964-01-18 | IMPROVEMENTS IN OR RELATING TO PROCESSES TO FREEZE EDIBLE PRODUCTS |
| SE912/64A SE319365B (en) | 1963-01-31 | 1964-01-24 | |
| CH109164A CH426446A (en) | 1963-01-31 | 1964-01-30 | Process for the dehydration of food substances by drying in the frozen state |
| NL6400764A NL6400764A (en) | 1963-01-31 | 1964-01-30 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB411363A GB997246A (en) | 1963-01-31 | 1963-01-31 | Improvements in or relating to methods of freeze-drying foodstuffs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB997246A true GB997246A (en) | 1965-07-07 |
Family
ID=9771019
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB411363A Expired GB997246A (en) | 1963-01-31 | 1963-01-31 | Improvements in or relating to methods of freeze-drying foodstuffs |
Country Status (5)
| Country | Link |
|---|---|
| BR (1) | BR6456465D0 (en) |
| CH (1) | CH426446A (en) |
| GB (1) | GB997246A (en) |
| NL (1) | NL6400764A (en) |
| SE (1) | SE319365B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103983376A (en) * | 2014-05-14 | 2014-08-13 | 太原理工大学 | Automatic online monitoring device for temperature gradient and thickness of ice layer |
| EP2728287A3 (en) * | 2012-11-03 | 2016-10-19 | HOF Sonderanlagenbau GmbH | Method for freeze drying a moist product which is provided with a solvent |
| CN115997919A (en) * | 2023-03-10 | 2023-04-25 | 云南康嘉农副产品加工有限公司 | Preparation method of freeze-dried tricholoma matsutake |
-
1963
- 1963-01-31 GB GB411363A patent/GB997246A/en not_active Expired
-
1964
- 1964-01-18 BR BR15646564A patent/BR6456465D0/en unknown
- 1964-01-24 SE SE912/64A patent/SE319365B/xx unknown
- 1964-01-30 NL NL6400764A patent/NL6400764A/xx unknown
- 1964-01-30 CH CH109164A patent/CH426446A/en unknown
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2728287A3 (en) * | 2012-11-03 | 2016-10-19 | HOF Sonderanlagenbau GmbH | Method for freeze drying a moist product which is provided with a solvent |
| DE102012021655B4 (en) | 2012-11-03 | 2023-03-30 | Hof Sonderanlagenbau Gmbh | Process for freeze-drying a moist product provided with a solvent |
| CN103983376A (en) * | 2014-05-14 | 2014-08-13 | 太原理工大学 | Automatic online monitoring device for temperature gradient and thickness of ice layer |
| CN115997919A (en) * | 2023-03-10 | 2023-04-25 | 云南康嘉农副产品加工有限公司 | Preparation method of freeze-dried tricholoma matsutake |
Also Published As
| Publication number | Publication date |
|---|---|
| NL6400764A (en) | 1964-08-03 |
| BR6456465D0 (en) | 1973-09-06 |
| CH426446A (en) | 1966-12-15 |
| SE319365B (en) | 1970-01-12 |
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