Lyophilization Process Effect Investigation on Quality Characteristics of Sugar used in Pharmaceutical Industry
Subject Areas : food biotechnology
Fatemeh Seyedsadjadi
1
(Department of Food Science and Technology, Faculty of Agriculture and Food Technology, Science and Research Branch, Islamic Azad University, Tehran, IRAN)
M. Honarvar
2
(Assistant Professor of the College of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
Ahmad Kalbasi Ashtari
3
(Biological and Agricultural Engineering Department, Texas A&M University, College Station, Texas, USA)
Mahmood Ghorannevis
4
(Plasma Physics Research Center, Science and Research branch of Islamic Azad University, Tehran, IRAN)
Hossein Bakhoda
5
(Department of Agricultural mechanization, Faculty of Agriculture and Food Technology, Science and Research Branch, Islamic Azad University, Tehran, IRAN.)
Keywords: Pharmaceutical Sugar, Hybrid processes, Lyophylization,
Abstract :
The demand is increasing for the production of sugar required by the pharmaceutical industry and the production of baby food due to higher quality standards compared to the sugar consumed by the food industry. Nevertheless, the possibility of undesirable changes due to the acceleration and effect of thermal processes has caused more attention to non-destructive and non-thermal methods in production of this product. This research conducted with the aim of evaluating the effects of lyophilization process on the production of pharmaceutical sugar as a complementary and hybrid process in addition to conventional thermal methods. Results show that by applying conditions of temperature, pressure and time in lyophilization operation, in terms of temperature conditions of -42°C, time of 24 hours and pressure of 0.1 mm bar, it is possible to produce pharmaceutical sugar, in compliance with microbial standards and no significant changes in standard range of other quality parameters of sugar.
