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Freeze-dried strawberries. Freeze drying, also known as lyophilization or cryodesiccation, is a low temperature dehydration process [1] that involves freezing the product and lowering pressure, thereby removing the ice by sublimation. [2] This is in contrast to dehydration by most conventional methods that evaporate water using heat.
Freeze-cast alumina that has been partially sintered. The freezing direction in the image is up. Freeze-casting, also frequently referred to as ice-templating, freeze casting, or freeze alignment, is a technique that exploits the highly anisotropic solidification behavior of a solvent (generally water) in a well-dispersed solution or slurry to controllably template directionally porous ...
Schematic diagram of a cryogen-free, or dry, dilution refrigerator precooled by a two-stage pulse tube refrigerator, indicated by the dotted rectangle. A 3 He/ 4 He dilution refrigerator is a cryogenic device that provides continuous cooling to temperatures as low as 2 mK , with no moving parts in the low-temperature region.
Refrigeration is any of various types of cooling of a space, substance, or system to lower and/or maintain its temperature below the ambient one (while the removed heat is ejected to a place of higher temperature). [1][2] Refrigeration is an artificial, or human-made, cooling method. [1][2] Refrigeration refers to the process by which energy ...
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Glycol dehydration is a liquid desiccant system for the removal of water from natural gas and natural gas liquids (NGL). It is the most common and economical means of water removal from these streams. [1] Glycols typically seen in industry include triethylene glycol (TEG), diethylene glycol (DEG), ethylene glycol (MEG), and tetraethylene glycol ...
The spray drying technique was first described in 1860 with the first spray dryer instrument patented by Samuel Percy in 1872. [citation needed] With time, the spray drying method grew in popularity, at first mainly for milk production in the 1920s and during World War II, when there was a need to reduce the weight and volume of food and other materials.
Supercritical drying (red arrow) goes beyond the critical point of the working fluid in order to avoid the direct liquid–gas transition seen in ordinary drying (green arrow) or the two phase changes in freeze-drying (blue arrow). Supercritical drying, also known as critical point drying, is a process to remove liquid in a precise and ...
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