Why does lyophilized product control water content?

The lower the water content, the longer the shelf life

This is a popular view nowadays, which is mostly seen by empiricists who do not know much about the principle of lyophilization, and it is actually wrong. The reasons for its error are as follows:

1. The length of the lyophilization cycle is determined by the average sublimation rate during the lyophilization process, and has nothing to do with the water content of the material.

2. In principle, the sublimation rate depends on the lyophilization process, and the main factors affecting the sublimation rate in the lyophilization process are human factors, equipment performance, the density of the material and the affinity between the material molecules and water molecules (both of which are determined by the physical and physicochemical properties of the material). The human factor mainly refers to the technical ability and level of the process developer; The performance of the equipment mainly determines the speed of mass transfer and heat transfer in the lyophilization process. None of the above factors are related to the moisture content of the material.

3. Another counter-evidence is that in the case of lyophilized materials (i.e., the water content is 100%), it is correct to assume that "the length of the freeze-drying cycle is mainly determined by the moisture content of the materials", and the lyophilization cycle should be the longest. The author has done this test on a medical machine, and under the same lyophilization process, the lyophilization cycle is shorter than that of the liquid medicine. After analysis, the author believes that:

This is due to the fact that there is no barrier layer in the sublimation process, and in practical work, the author uses this method as a standard combustion method to test the full-load wax hidden energy of a new machine or a lyophilizer after overhaul.

Lychee wine efficacy:

1. Tonic: Lychee wine is a high-grade beverage with a variety of nutrients. Moderate drinking can directly have an effect on the human nervous system, improve muscle tone, and act on the nerve center.

to the effect of comfort, cheerfulness and excitement. Lychee wine contains a variety of amino acids, minerals and vitamins, which play a nourishing role in maintaining and regulating the functions of the human body, and is indispensable.

Nutrient fluid. 2. Anti-aging, beauty, fat loss and prevention and treatment of cardiovascular and cerebrovascular diseases: Lychee wine is rich in polyphenols, which are antioxidant substances that can prevent cell oxidative aging and arteriosclerosis.

can lower cholesterol (LDL). Regular consumption of lychee wine is not easy to suffer from heart disease. Therefore, moderate consumption of lychee wine has a positive effect on the human body for anti-aging, disease prevention and longevity.

Use. 3. Digestion and bactericidal effect: After drinking lychee wine, it can increase the formation of gastric juice, and lychee wine contains organic acids, which can regulate intestinal function and is conducive to digestion. and against E. coli.

It has the effect of sterilization and inhibition. Even drinking a glass of hot lychee wine can prevent colds. In foreign countries, special emphasis is placed on the accompaniment function of lychee wine, seafood (fish) with white lychee wine, and meat with meat.

Drinking red lychee wine is proposed according to the digestion and sterilization effect of lychee wine.

4. The effect of thirst and diuretic: the content of tartaric acid and citric acid in lychee wine is high, and drinking lychee wine at the appropriate temperature can not only quench thirst, but also have the functions of diuresis and edema. Lichee.

The wine contains polyphenol, an antioxidant (SOD) substance, which has the function of making protein (HDL) and inhibiting the activity of reactive oxygen species, which can also cause excessive uric acid. Therefore, drink lychee.

Alcohol has a certain auxiliary effect on gout caused by uric acid. It is even believed that dry lychee wine is largely sugar-free, and its beneficial ingredients also play a role in preventing diabetes.

Are you talking about pharmaceutical lyophilized powder injection? The lyophilized powder injection is generally less than 1%, and the moisture measurement of the lyophilized powder injection can be measured with the S-300 Karl Fischer moisture analyzer, which is less disturbed, accurate and repeatable.

Freeze-drying is a commonly used dehydration process, and it achieves low-temperature preservation without adding any preservatives. However, not all products are suitable for lyophilization and dehydration.

Freeze-drying technology is currently the world's leading technology, Vmores has invested a lot of time and money in the development and production of nutritional supplements, in order to better retain the nutritional value, so that all women can enjoy the beauty effect brought by black technology.

The vast majority of products contain water. Usually the amount of moisture content does not matter, but for the product that needs to be sold and when it comes to some properties of the product that will affect the moisture content, it is necessary to test the moisture content

The shelf life of the product.

Powder products may solidify and agglomerate.

Fluidity and viscosity of the product.

The true content of the product.

Concentration or purity.

Requirements for commercialization (quality characteristics of composite products).

The nutrient content of the product.

Legality (food laws and regulations).

This is related to the processing technology of freeze-dried sea cucumbers.

Take a look at the processing principle of the palace sea cucumber to describe the freeze-dried sea cucumber: raw material processing: first of all, the raw materials should be selected, and the ginseng age should be more than 3 years.

Cleaning: The salvaged sea cucumber should be shaved in time, and all the internal organs of the sea cucumber should be removed and cleaned.

High-temperature blanching: In order to remove heavy metal substances in fresh sea cucumbers, the cleaned sea cucumbers need to be blanched at high temperature, and when blanching, in order to fully retain the nutrients in the sea cucumbers, the temperature should be controlled at 65 70 degrees Celsius, and the time should not exceed 6 minutes.

Pre-freezing: The pre-freezing methods of the product include lyophilization in the box and outside the box. Fresh sea cucumbers are quickly frozen to minus 35 to 45 degrees Celsius in a freeze-dried warehouse, and the main purpose is to freeze the water in the sea cucumber's body.

Drying: When the absolute pressure of water is less, water can only have two states, ice and gaseous, in this environment, by changing the temperature, the ice directly turns into gas, a process called sublimation. The freeze-drying technology makes use of this principle, in a vacuum state, by adjusting the temperature and pressure, the sea cucumber is first quick-frozen, and then the ice is directly turned into steam, and the drying process takes about 10 hours.

After drying, a very heavy sea cucumber has only three percent water content, like a light sponge.

There is water mixed in the drying process, and a certain method should be used for drying.