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Freeze dried food : ウィキペディア英語版 | Freeze-drying
Freeze-drying—technically known as lyophilisation, lyophilization, or cryodesiccation—is a dehydration process typically used to preserve a perishable material or make the material more convenient for transport. Freeze-drying works by freezing the material and then reducing the surrounding pressure to allow the frozen water in the material to sublimate directly from the solid phase to the gas phase. ==The origins of freeze drying==
Modern freeze-drying was developed during WWII. Blood serum being sent to Europe from the US for medical treatment of the wounded required refrigeration, but because of the lack of simultaneous refrigeration and transport, many serum supplies were spoiling before reaching their intended recipients. The freeze-drying process was developed as a commercial technique that enabled serum to be rendered chemically stable and viable without having to be refrigerated. Shortly thereafter, the freeze-dry process was applied to penicillin and bone, and lyophilization became recognized as an important technique for preservation of biologicals. Since that time, freeze-drying has been used as a preservation or processing technique for a wide variety of products. These applications include the following but are not limited to: the processing of food,〔Garrett, Brandon. (2012) ("An Indepth look at the freeze drying process and its origins" )〕 pharmaceuticals,〔(GEA Pharma Process fundamentals of Pharmaceutical Freeze Drying ). Gea-ps.com. Retrieved on 2015-05-22.〕 and diagnostic kits; the restoration of water damaged documents;〔(Restoring and Reconstituting Books After Drying ). documentreprocessors.com〕 the preparation of river-bottom sludge for hydrocarbon analysis; the manufacturing of ceramics used in the semiconductor industry; the production of synthetic skin; the manufacture of sulfur-coated vials; and the restoration of historic/reclaimed boat hulls.
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