Talk:Freeze drying

Student Project, Dec 4-15, 2006

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)

Photo, Please!

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)

You can find this at the www.nasa.gov site, where all images are noncopyright. Try "astronaut food" as a search term. susato 18:18, 13 December 2006 (UTC)

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I'm going to scale up freeze drying fresh fruit,some fruit like mango、apple、peal、peach.How much will be charged per kirogram?

Well if you're going to "scale up" which usually means doing something on a large scale, you may want to look into purchasing your own equipment. But try googling for "freeze drying service", and that brings a few links. It looks like they don't care about the weight, but charge by the space the objects take up, and the characteristics of the material being freeze dried. Here's one site that shows their pricing online. They charge by the space and time, and I don't know how long a piece of fruit would take to freeze dry, maybe a couple days depending on the piece size. I'm thinking a whole piece of fruit would not be very satisfactory because the skin would inhibit drying, but who knows. - Taxman ^Talk 14:17, July 16, 2005 (UTC)

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If a freeze-dried substance is sealed to prevent the reabsorption of moisture, the substance may be stored at room temperature without refrigeration, and be protected against spoilage for many years. Freeze drying tends to damage the tissue being dehydrated less than other dehydration methods, which involve higher temperatures. Freeze drying doesn't usually cause shrinkage or toughening of the material being dried, and flavours/smells also remain virtually unchanged.

In this section I find something what does not make sense.--Hannu 11:26, 26 June 2006 (UTC)

Taxodermy

What about taxodermy. I just saw a thing on TV about freeze drying pets. --Gbleem 03:03, 23 August 2006 (UTC)

Phase diagram

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)

I second the note about the red arrow. It's pointless. 213.243.137.56 (talk) 16:35, 27 March 2009 (UTC)

This is not water's phase diagram, the solid-liquid boundry should curve to left not right.

The coffee is never freeze dryed.

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)

Perhaps coffee is never freeze dried for the French market, but freeze dried instant coffee is common in the US. The coffee extract is concentrated in a wiped-film or falling-film evaporator (on "hot plates" as O. Gechter explained) followed by freeze drying. Ref:

FAQ page at manufacturer's website: http://www.verybestcoffee.com/Faqs/TastersChoicefaqs.aspx see #7.

Messages from Gokhan

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)

Review

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)

Babu's Review

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)

Elaine's Review

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)

Review from a regular Wikipedian

I left this on Will's talk page, but not sure how often he'll see that.

Hi, your expansion to Freeze drying looks pretty good, but isn't as valuable without citing your sources. If you don't want to deal with the reference templates, just site the sources however you want, and somebody else can clean them up. Harvard references (Lessig 2006, pg 23) are fine for example. Thank you - Taxman ^Talk 03:17, 10 December 2006 (UTC)

Picture sizing issue

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.

The ice cream should be ok. The pic of the machine might need resizing, but it's probably going to be deleted soon. BTW, thanks for the pics. Prometheus^-X303- 07:52, 17 December 2006 (UTC)

Freeze drying must first include medical and pharmaceutical applications

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).

Used on the Iditarod

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)

Nitrogen inert?

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?

Thanks, Jonaboff_talk

18:18, 18 May 2007 (UTC)

The s/z Problem

This is only a minor thing, but could "lyophilise" link to this page as well as "lyophilize"?--Agaricus 18:31, 31 July 2007 (UTC)

IQF freezing

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)

History

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).