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Conduct Research

The history of freeze drying goes back to the ancient Inca's, who preserved their food stuff by freezing it in the mountains in winter time. At the same time the frozen water is removed through the low vapor pressure of the water in the surrounding air at those high altitudes. Of course...

...restriction in flow of "free" water in the mix prevents large ice crystals from forming during freezing. * The thickening or gelling effect also contributes to "body" and texture (or "mouth-feel"). * In low fat products, stabilizers act as gelling and bulking agents, replacing the body and texture...

This removal is accomplished, first, by freezing the formulation, that is, separating the solutes from the solvent or solvents and immobilizing any solvent in the interstitial region between the solvent crystals. Then the solvent is removed by sublimation (primary drying) and next by desorption...

Flavored milk drinks are available in many varieties. Viscosities range from that of whole milk, to "thick milkshake" products which achieve their viscosity through use of thickening additives, sometimes in combination with freezing. Yogurt drinks are similar in composition, but are processed...

...within a hypothetical dry reagent diagnostic test strip. At temperatures above the adhesive melting point, the adhesive may migrate into the porous membrane (a). At temperatures below freezing, the bond between the antibody-enzyme conjugate may break (b). At intermediate temperatures, the indicator dye...

...as thread freezing, especially among. suring bolt stretch manually or ultrasonically, by using. fasteners made of stainless steel, aluminum, titanium. a load cell to measure bolt tension at a certain torque/. and some alloys. Achieving the proper joint tension is. angle, or by other means. challenging...

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