Development of a Freeze Dryer(I)

식품용 소형 진공 동결 건조기의 개발(I)

A basic study on the batch type freeze dryer has been carried out. The operating principles, merits and demerits of the freeze dryer were described. And the kinds of major components and their roles were also invesigated. As a fundamental study, using the Differential Scanning Calorimeter(DSC), the determination of unfrozen water in the specimens and invesigation of effects of cooling rate on the freeze drying were performed. To provide a guidline of basic design for a freeze dryer, a parametric study about the drying conditions was carried out.