Ntev npaum li cas Cov Txheej Txheem Ua Kom Qhuav Qhuav Rau Cov Khoom Noj?

Cov txheej txheem khov kom qhuav, tseem hu ua lyophilization, yog ib txoj kev khaws cia zoo tshaj plaws uas tuaj yeem siv nyob qhov twg los ntawm 20 mus rau 72 teev, nyob ntawm seb hom zaub mov tau ua tiav.Lub sij hawm no nws txawv heev raws li cov ntsiab lus xws li noo noo, ntom, thiab Cov yam ntxwv tshwj xeeb ntawm cov khoom noj.Piv txwv li, cov txiv hmab txiv ntoo uas muaj cov ntsiab lus dej siab yuav xav tau txog li 48 teev hauv ibsib sib zog nqus tshuab ziab khaub ncawsThaum cov nqaij ntom ntom tuaj yeem siv sijhawm ntev txog 72 teev kom ua tiav lub cev qhuav dej.Cov txheej txheem muaj peb theem tseem ceeb: khov, thawj zaug ziab (sublimation), thiab theem nrab kom qhuav (desorption), txhua qhov ua rau lub sijhawm tag nrho.Nws yog ib qho tseem ceeb kom nco ntsoov tias thaum lub Cov txheej txheem yuav zoo li ntev, nws ua rau cov khoom noj khoom haus nrog lub neej ntev, khaws cia cov khoom noj muaj txiaj ntsig, thiab khaws cov khoom qub thiab kev ntxhib los mos.Kev nkag siab lub sijhawm hloov pauv no yog qhov tseem ceeb rau kev lag luam uas siv cov tshuab ziab khaub ncaws, los ntawm cov tuam txhab tshuaj khaws cov tshuaj tiv thaiv rau cov khoom noj khoom haus tsim kom ntev. - kav ntev, noj zaub mov rau cov neeg nyiam sab nraum zoov.

Peb muab lub tshuab ziab khaub ncaws sib sib zog nqus, thov xa mus rau lub vev xaib hauv qab no kom paub meej cov lus qhia thiab cov ntaub ntawv khoom.
Khoom siv:https://www.achievechem.com/freeze-dryer/deep-freeze-dryer.html

 Lub sijhawm khov-qhuav rau cov txiv hmab txiv ntoo

Cov txiv hmab txiv ntoo tuaj yeem khov-qhuav rau txhua qhov chaw ntawm 24 thiab 36 teev, nyob ntawm lawv cov qauv thiab cov ntsiab lus dej. Hauv kev lag luam sib sib zog nqus khov tshuab, berries xws li blueberries thiab strawberries feem ntau siv 24 mus rau 30 teev.Cov txiv hmab txiv ntoo no tuaj yeem tshem tawm cov dej noo zoo dua vim yog lawv qhov chaw siab tshaj plaws rau qhov ntim piv.Txawm li cas los xij, nws tuaj yeem siv sijhawm txog 36 teev rau cov txiv hmab txiv ntoo nrog cov nqaij tawv, zoo li txiv apples lossis txiv duaj, kom tag nrho lyophilize.Tom qab lub sijhawm khov sai, cov dej khov sublimates ncaj qha rau hauv vapor thaum lub sijhawm ziab thawj. Kwv yees li 80% ntawm lub sijhawm txheej txheem yog siv rau qhov tseem ceeb thiab nquag siv sijhawm.

 Zaub lyophilization timeframes

Cov zaub feem ntau muaj cov dej noo qis dua piv rau cov txiv hmab txiv ntoo, uas tuaj yeem cuam tshuam rau lawv lub sijhawm khov-qhuav. Cov nplooj ntsuab zoo li spinach lossis kale tsuas yog xav tau 20-24 teev hauv ib teev.sib sib zog nqus tshuab ziab khaub ncawsvim lawv cov qauv nyias nyias thiab cov ntsiab lus dej tsis tshua muaj.Cov zaub hauv paus xws li carrots lossis qos yaj ywm, nrog rau lawv cov denser muaj pes tsawg leeg, tej zaum yuav xav tau 30-36 teev kom lub cev qhuav dej kom tiav.Qhov thib ob ziab theem, uas tshem tawm cov dej tsis khov molecules, yog qhov tseem ceeb tshwj xeeb. rau cov zaub kom ntseeg tau tias cov khoom nkig, ntev-ntev.Qhov no feem ntau yuav siv li ntawm 30-40% ntawm tag nrho cov txheej txheem lub sijhawm thiab tseem ceeb heev rau kev ua tiav qhov xav tau qis qis. noo noo cov ntsiab lus, feem ntau qis dua 2%, uas yog qhov tseem ceeb rau lub neej ntev txee thiab khaws cia cov khoom noj muaj txiaj ntsig.

Dab tsi yog qhov nruab nrab khov ziab lub sij hawm rau cov nqaij thiab cov khoom noj protein?

01

Lub sijhawm khov-qhuav rau ntau yam nqaij

Cov khoom siv nqaij feem ntau xav tau lub sijhawm khov-qhuav ntev dua vim lawv cov qauv nyuaj thiab cov ntsiab lus muaj roj ntau dua.Ntawm qhov nruab nrab, cov txheej txheem tuaj yeem siv sijhawm li 48 txog 72 teev hauv lub tshuab ziab khaub ncaws tob. Cov nqaij ntshiv xws li nqaij qaib mis lossis qaib cov txwv yuav nyob rau hauv qis kawg ntawm qhov no, feem ntau xav tau txog 48-60 teev.Txawm li cas los xij, kev txiav cov rog xws li nqaij nyug lossis nqaij npuas tuaj yeem siv sijhawm txog 72 teev kom ua tiav lyophilization.Lub sijhawm khov rau Cov nqaij yog qhov tseem ceeb tshwj xeeb, vim tias nws cuam tshuam rau qhov kev ntxhib los mos ntawm cov khoom kawg. Ceev ceev khov ua rau cov dej khov me me, ua rau cov cellular puas tsawg dua thiab ua kom rov zoo dua. properties.Qhov kev ziab thawj zaug rau cov nqaij yog txuas ntxiv vim qhov yuav tsum tau ua tib zoo tswj qhov kub thiab txias kom tsis txhob muaj roj melting, uas tuaj yeem cuam tshuam qhov zoo ntawm cov khoom kawg.

02

Cov khoom noj muaj protein ntau thiab lawv lub sijhawm lyophilization

Lub sij hawm khov-qhuav ntawm lwm cov khoom noj uas muaj protein ntau, xws li qe, khoom noj siv mis, thiab cov khoom noj muaj protein ntau, sib txawv.Piv txwv li, kev lag luam sib sib zog nqus khov tshuab yuav xav tau 36 mus rau 48 teev los ua cov khoom qe.Eggs yuav tsum muaj cov txheej txheem ilv. vim tias overheating tuaj yeem ua rau coagulation thiab cuam tshuam cov khoom muaj peev xwm ua kom rov ua dej kom zoo.Yog li kom tsis txhob muaj lactose crystallization, cov khoom siv mis nyuj xws li cheese thiab yogurt feem ntau xav tau 48 mus rau 60 xuab moos ntawm kev ceev faj txog qhov kub thiab txias.Qhov tseeb ntawm lub sij hawm xav tau rau cov nroj tsuag raws li cov proteins, xws li taum pauv lossis lub siab, sib txawv nyob ntawm lawv cov ntsiab lus nthe thiab cov zaub mov noo noo.

 

 

 Kev cuam tshuam ntawm cov khoom noj muaj pes tsawg leeg ntawm lub sijhawm lyophilization

 Cov khoom noj muaj pes tsawg leeg cuam tshuam rau lub sijhawm uas yuav tsum tau ua kom khov-drying. Cov khoom noj uas muaj dej ntau, xws li cov txiv hmab txiv ntoo lossis dib, feem ntau siv sijhawm ntev dua hauv ib qhosib sib zog nqus tshuab ziab khaub ncawsvim yog cov dej khov ntau ntxiv uas yuav tsum tau sublimated.Tshwj xeeb, cov khoom noj uas muaj cov dej noo qis, zoo li cov txiv ntoo lossis cov noob, yuav xav tau sijhawm tsawg dua.Qhov muaj suab thaj thiab ntsev kuj tuaj yeem cuam tshuam rau cov txheej txheem ntev.Cov kua dej no tuaj yeem txo qhov khov. taw tes ntawm cov dej, muaj peev xwm txuas ntxiv rau thawj theem ziab.Fats nthuav tawm lwm qhov kev sib tw, raws li lawv tuaj yeem tsim ib qho teeb meem uas ua rau qeeb ntawm cov txheej txheem sublimation.Qhov no yog vim li cas cov nqaij fattier feem ntau xav tau lub sij hawm khov-qhuav ntev dua piv rau leaner txiav.Cov ntsiab lus protein ntawm cov zaub mov kuj tseem ua lub luag haujlwm, vim tias cov proteins tuaj yeem khi cov dej molecules kom nruj, yuav tsum tau ua kom ntev dua theem nrab kom qhuav kom tshem tawm cov dej khi no zoo.

 Kev cuam tshuam ntawm cov qauv zaub mov ntawm kev ua kom khov-drying efficiency

 Cov khoom siv lub cev ntawm cov khoom noj muaj feem cuam tshuam rau kev ua kom khov-kua kom qhuav thiab lub sijhawm ntev.Cov khoom noj uas muaj thaj tsam loj dua rau qhov ntim piv, xws li cov txiv hmab txiv ntoo los yog cov nqaij shredded, feem ntau qhuav sai dua hauv lub tshuab ziab khaub ncaws sib sib zog nqus.Qhov no yog vim cov txheej txheem sublimation tshwm sim ntau dua. ua tau zoo thaum muaj cov dej khov muaj cov kev sib tw luv luv rau cov zaub mov ua zaub mov. Raws li cov dej khov hauv qhov chaw yuav siv sij hawm ntev dua rau sublimate.Lub cellular qauv ntawm cov khoom noj kuj plays lub luag hauj lwm. Cov khoom noj uas muaj cov phab ntsa ntawm tes, zoo li ntau cov zaub, tuaj yeem tswj lawv cov qauv zoo dua thaum khov-qhuav, muaj peev xwm ua kom cov txheej txheem nrawm dua. , cov khoom noj uas muaj cov txheej txheem me me tuaj yeem tawg thaum lub sij hawm ziab, tsim cov khoom denser uas yuav siv sij hawm ntev dua los ua tiav tag nrho.Kev nkag siab txog cov txheej txheem no yog qhov tseem ceeb rau kev ua kom zoo. freeze-drying raws tu qauv thiab ua tiav cov txiaj ntsig zoo sib xws ntawm ntau hom zaub mov.

Cov txheej txheem khov-drying lub sijhawm sib txawv ntawm ntau hom zaub mov txawv, txij li 20 teev rau qee cov zaub mus rau 72 teev rau cov nqaij ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom ntom tsim cov khoom tsim kho cov khoom tsim kho cov khoom siv. Cov yam tseem ceeb no yog qhov tseem ceeb rau kev lag luam uas siv cov tshuab ziab khaub ncaws kom zoo rau lawv cov txheej txheem thiab tsim cov khoom zoo, txee ruaj khov. cov khoom.Txawm hais tias koj nyob hauv kev lag luam kws tshuaj khaws cia rhiab biologics lossis hauv kev tsim khoom noj tsim cov khoom hnyav, noj zaub mov zoo,sib sib zog nqus tshuab ziab khaub ncawsyog ib qho khoom siv tsis tseem ceeb.Nws muaj peev xwm khaws cia cov khoom qub ntawm cov khoom noj thaum ncua lub txee lub neej ua rau nws muaj txiaj ntsig zoo hauv ntau lub sectors.Yog xav paub ntxiv txog cov khoom siv khov thiab cov txheej txheem, xav tias dawb hu rau peb ntawmsales@achievechem.com.

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2.Ratti,C.(2001).Kub kub thiab khov-qhuav ntawm cov khoom noj muaj txiaj ntsig zoo: kev tshuaj xyuas.Journal of Food Engineering,49(4),311-319.

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