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This article is or was the subject of a Wiki Education Foundation-supported course assignment. Further details are available on the course page. Student editor(s): CL116, Bcmich, Chronley.
Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT (talk) 21:51, 16 January 2022 (UTC)
Hey, I'm expanding this article for a bioseparations class I'm taking in college. Here's a link to my Professor's projects page. I may also work on the organization of this article. Wwc26 04:41, 4 December 2006 (UTC)
Thanks Will. This article on lyophilization is being edited by the above user as part of a WP:SUP student project on Downstream_processing at Cornell University. The article is slated for scientific peer review by the user's classmates and instructor over the next two weeks and will be finalized (for the purposes of the class) by 15 Dec 2006. If you would like to help, please hold off from the normal "bold editing" process until after December 15, and instead leave comments and suggestions for Wwc26 here on the article discussion page. Your thoughtful review will be very much appreciated! Jean Hunter, instructor, BEE 464 susato 17:33, 4 December 2006 (UTC)
I am requesting a photo of freeze dried food. I'm sure somebody could provide one. Ice cream is a popular freeze dried novelty because it doesn't melt, so maybe one of that? Prometheus-X303- 21:30, 9 November 2006 (UTC)
I'm going to scale up freeze drying fresh fruit,some fruit like mango、apple、peal、peach.How much will be charged per kirogram?
In this section I find something what does not make sense.--Hannu 11:26, 26 June 2006 (UTC)
What about taxodermy. I just saw a thing on TV about freeze drying pets. --Gbleem 03:03, 23 August 2006 (UTC)
Is this recycled clip-art? Although it seems to have been named/uploaded specifically for this article, it's not clear why. In particular I am speaking of the irrelevant red-arrow. It is not mentioned in the text, nor is it especially important. What does supercriticality have to do with freeze-drying? --Belg4mit 18:22, 9 October 2006 (UTC)
Hello. There is a mistake in this article : the coffee is never freeze dryed, because this process is too expensive. Instead, the coffee industry use a vaporisation of concentrated coffee on hot plates. I will correct this detail in the article. I hope I will not made too much english faults. rds. O.Gechter (freeze drying engineer)
FAQ page at manufacturer's website: http://www.verybestcoffee.com/Faqs/TastersChoicefaqs.aspx see #7.
Hi Will, I read your article. Here is my concerns: You are right! Introduction part should be reorganized and shortened. It would be better if you expand remaining parts under "Freeze-drying Process" and "Freeze-drying Equipments" sections a little bit. Also, a "References" section should be created and references should be added. GBoran 22:35, 4 December 2006 (UTC)
Hello Will, I agree, the intro needs to be rewritten. It would be nice if you could see the categories of the articles when you first open the page. Keep the intro simple, and then divide up the rest of what you wrote in the intro into other categories like, "why this is used", "in what products this is used", etc, to make it easier to read. Overall, good job!
ReginaSophia 20:51, 7 December 2006 (UTC)
Wassup Will, good job combining a lot of information into one article. I feel that your introduction isn't really an introduction, but the body of your article. I would consider converting the very first sentence into your introduction and use an "introduction" heading. Then divide the rest of that first paragraph into separate body paragraphs with headings like, "heat transfer," "applications," etc. Definitely put a picture of frozen ice-cream that you used in your presentation. Technical aspects are sound, but do correct O. Gechter's comment. Also, put some equations relating to the thermo aspect...maybe. Don't forget to link terms in your article to other Wiki. articles. Babusingh252 03:17, 8 December 2006 (UTC)
Hey Will! Great article! I think you that you have great content but that you should reorganize the introduction. It might be better you talk about the overall applications and how it is done at the end of the article or beginning to separate the content easier. For the most part, I agree with Babu. You don't really need to add more information, but just reorganize the content.
Emk39 19:55, 8 December 2006 (UTC)
I left this on Will's talk page, but not sure how often he'll see that.
I think the pictures I added aren't sized as well as they can be, since they both extend beyond their sections. It would be great if someone more experienced with adding pictures to articles could fit this. —The preceding unsigned comment was added by Wwc26 (talk • contribs) 20:44, December 16, 2006.
Vaccines and use in Pharmaceutical Industry was omitted! Freeze drying was "invented" by Incas to preserve potatoes. It was also probably used by Vikings to preserve fish. Even washed clothes drying outdoors below 0°C in a sunny morning or afternoon can be freeze drying!. The concept evolved and was industrially applied with the progress of the XX century, particularly to assist war casualties. Therefore, if freeze drying is all about, the article in wikipedia should start with freeze dried vaccines and blood plasma, to follow with pharmaceutical products, which with their high cost, can incorporate the excess of production cost in the price. Food comes next. It is becoming important today, but next —The preceding unsigned comment was added by 201.255.81.36 (talk) 22:18, 11 February 2007 (UTC).
I, well my mother, found this example of freeze drying being used during the current Iditarod Trail Sled Dog Race to dry clothing on a clothesline. Perhaps other Alaskan's do this regularly? It seems pretty interesting and usable for this article if (perhaps) another source can be found.--Cory Kohn 17:24, 18 March 2007 (UTC)
The article states that the vacuum is broken at the end of freeze-drying usually by an inert gas such as nitrogen. I didn't think nitrogen was inert (nitride, nitrate, etc...?)
Perhaps changing to "unreactive" would be more appropriate?
18:18, 18 May 2007 (UTC)
This is only a minor thing, but could "lyophilise" link to this page as well as "lyophilize"?--Agaricus 18:31, 31 July 2007 (UTC)
Need discussion/article on IQF freezing (I think it's a patented process of "individual quick freezing"). Badagnani (talk) 02:30, 18 December 2007 (UTC)
There seems to be a big gap in this article around the history of both this processes' development and a timeline of its practical application. -- 208.81.184.4 (talk) —Preceding undated comment added 23:49, 16 July 2009 (UTC).
Under 'Other Uses' there is a statement about recently taxidermists freeze-drying pets. This is garbage. The citation is based on a 1986 television episode. Patsobest (talk) 00:26, 26 August 2010 (UTC)
Pretreatment includes any method of treating the product prior to freezing. This may include concentrating the product, formulation revision (i.e., addition of components to increase stability and/or improve processing), decreasing a high vapor pressure solvent or increasing the surface area. In many instances the decision to pretreat a product is based on theoretical knowledge of freeze-drying and its requirements, or is demanded by cycle time or product quality considerations. Methods of pretreatment include: Freeze concentration, Solution phase concentration, Formulation to Preserve Product Appearance, Formulation to Stabilize Reactive Products, Formulation to Increase the Surface Area, and Decreasing High Vapor Pressure Solvents.[2]
The last sentence is basically a rewording of the entire second sentence. Harmonex (talk) 18:22, 9 November 2013 (UTC)
in the part where:
5.2 Food and agriculturally-based industries Although freeze-drying is used to preserve food, its earliest use in agriculturally based industries was in processing of crops such as peanuts/groundnuts and tobacco in the early 1970s . In freeze drying moisture is removed from frozen material through negative pressure in the chamber where that material is located.
As long as I remember in my physics classes, there is no such a thing as negative pressure, when you reach full vacuum you can't keep on 'sucking' (extracting) any more matter out of the ambient so, pressure get all the way down to 0 ATM.
Please, do correct me if I'm wrong! Juanm55 (talk) 19:54, 16 September 2014 (UTC)
Wiki says: "Freeze-drying also causes less damage to the substance than OTHER dehydration methods using higher temperatures. ... However, water is not the only chemical capable of sublimation, and the loss of other volatile compounds such as acetic acid (vinegar) and alcohols can yield undesirable results".
Do we lose all volatile compounds with other drying methods also?
Do you recommend buying "freeze-dried berry powder" or "dried berry powder"?
ee1518 (talk) 19:57, 27 September 2014 (UTC)
Is the reason why food doesn't shrink if it dries when it's frozen because the ice in it is rigid and so won't change shape with the force of capillary action pulling the pores smaller? Are there any reliable sources that explain why it works? Also, how does heat keep getting added to the frozen food to enable sublimation to continue? Blackbombchu (talk) 00:52, 20 November 2014 (UTC)
Getting here from a search on the term "lyophilic" is about as random a link as I can think of.40.142.187.175 (talk) 19:45, 18 August 2017 (UTC)
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For example https://en.wikipedia.org/wiki/Chuño which predates the current first example by several hundred years — Preceding unsigned comment added by 2A01:4B00:85EA:2F00:956B:30B5:AC2B:6039 (talk) 07:59, 25 October 2020 (UTC)
In order for water to sublimate at 25 C, the vacuum must be below 6 mbar. It not possible these conditions can be met by climbing a mountain. If you look at the phase diagram, decreasing the temperature requires even stronger vacuum for sublimation. 161.162.26.20 (talk) 21:22, 26 October 2022 (UTC)