Freeze Drying Seminar Report with PPT

Description

ABSTRACT

Freeze drying is a relatively recent method of preserving food. It involves freezing the food, then removing almost all the moisture in a vacuum chamber, and finally sealing the food in an airtight container. Freeze dried foods can be easily transported at normal temperatures, stored for a long period of time, and consumed with a minimum of preparation. Once prepared, freeze-dried foods have much the same look and taste as the original, natural products.

Freeze Drying Seminar Report

Page Length : 53

Content :

• CHAPTER 1 HISTORY OF FREEZE DRYING
• CHAPTER 2: THE PROCESS
• CHAPTER 3 MATERIALS USED IN FREEZE-DRYING.
• CHAPTER 4 HEAT & MASS TRANSFER EQUATIONS DESCRIBING THE PROCESS
• CHAPTER 5 INSTALLATION AND EQUIPMENT TECHNIQUE
• CHAPTER 6 CASE STUDY
• CHAPTER 7 RECENT DEVELOPMENT IN FREEZE-DRYING
• CHAPTER 8 REFERENCES

Freeze Drying Presentation Report (PPT)

Page Length : 24

Content :

• Introduction
• History
• Freeze Drying Process
• Freezing Stage
• Heat And Mass Transfer In Freeze-drying
• Components Of A Freeze-dryer
• Freeze Drying Plants And Equipment
• The Manufacturing Proces
• Quality Control
• Influence Of Parameters
• Freeze Drying Costs
• Most Freeze Dried Foods
• Applications Of Freeze Drying
• Freeze Dried Food Product Applications
• Advantages Of Freeze Drying
• Disadvantages Of Freeze Drying
• Conclusion
• References