Talk:Freeze drying
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[edit] Student Project, Dec 4-15, 2006
Hey, I'm expanding this article for a bioseparations class I'm taking in college. Here's a link to my Professor's projects page. I may also work on the organization of this article. Wwc26 04:41, 4 December 2006 (UTC)
Thanks Will. This article on lyophilization is being edited by the above user as part of a WP:SUP student project on Downstream_processing at Cornell University. The article is slated for scientific peer review by the user's classmates and instructor over the next two weeks and will be finalized (for the purposes of the class) by 15 Dec 2006. If you would like to help, please hold off from the normal "bold editing" process until after December 15, and instead leave comments and suggestions for Wwc26 here on the article discussion page. Your thoughtful review will be very much appreciated! Jean Hunter, instructor, BEE 464 susato 17:33, 4 December 2006 (UTC)
[edit] Photo, Please!
I am requesting a photo of freeze dried food. I'm sure somebody could provide one. Ice cream is a popular freeze dried novelty because it doesn't melt, so maybe one of that? Prometheus-X303- 21:30, 9 November 2006 (UTC)
- You can find this at the www.nasa.gov site, where all images are noncopyright. Try "astronaut food" as a search term. susato 18:18, 13 December 2006 (UTC)
I'm going to scale up freeze drying fresh fruit,some fruit like mango、apple、peal、peach.How much will be charged per kirogram?
- Well if you're going to "scale up" which usually means doing something on a large scale, you may want to look into purchasing your own equipment. But try googling for "freeze drying service", and that brings a few links. It looks like they don't care about the weight, but charge by the space the objects take up, and the characteristics of the material being freeze dried. Here's one site that shows their pricing online. They charge by the space and time, and I don't know how long a piece of fruit would take to freeze dry, maybe a couple days depending on the piece size. I'm thinking a whole piece of fruit would not be very satisfactory because the skin would inhibit drying, but who knows. - Taxman Talk 14:17, July 16, 2005 (UTC)
- If a freeze-dried substance is sealed to prevent the reabsorption of moisture, the substance may be stored at room temperature without refrigeration, and be protected against spoilage for many years. Freeze drying tends to damage the tissue being dehydrated less than other dehydration methods, which involve higher temperatures. Freeze drying doesn't usually cause shrinkage or toughening of the material being dried, and flavours/smells also remain virtually unchanged.
In this section I find something what does not make sense.--Hannu 11:26, 26 June 2006 (UTC)
[edit] Taxodermy
What about taxodermy. I just saw a thing on TV about freeze drying pets. --Gbleem 03:03, 23 August 2006 (UTC)
[edit] Phase diagram
Is this recycled clip-art? Although it seems to have been named/uploaded specifically for this article, it's not clear why. In particular I am speaking of the irrelevant red-arrow. It is not mentioned in the text, nor is it especially important. What does supercriticality have to do with freeze-drying? --Belg4mit 18:22, 9 October 2006 (UTC)
[edit] The coffee is never freeze dryed.
Hello. There is a mistake in this article : the coffee is never freeze dryed, because this process is too expensive. Instead, the coffee industry use a vaporisation of concentrated coffee on hot plates. I will correct this detail in the article. I hope I will not made too much english faults. rds. O.Gechter (freeze drying engineer)
- Perhaps coffee is never freeze dried for the French market, but freeze dried instant coffee is common in the US. The coffee extract is concentrated in a wiped-film or falling-film evaporator (on "hot plates" as O. Gechter explained) followed by freeze drying. Ref:
FAQ page at manufacturer's website: http://www.verybestcoffee.com/Faqs/TastersChoicefaqs.aspx see #7.
[edit] Messages from Gokhan
Hi Will, I read your article. Here is my concerns: You are right! Introduction part should be reorganized and shortened. It would be better if you expand remaining parts under "Freeze-drying Process" and "Freeze-drying Equipments" sections a little bit. Also, a "References" section should be created and references should be added. GBoran 22:35, 4 December 2006 (UTC)
[edit] Review
Hello Will, I agree, the intro needs to be rewritten. It would be nice if you could see the categories of the articles when you first open the page. Keep the intro simple, and then divide up the rest of what you wrote in the intro into other categories like, "why this is used", "in what products this is used", etc, to make it easier to read. Overall, good job!
ReginaSophia 20:51, 7 December 2006 (UTC)
[edit] Babu's Review
Wassup Will, good job combining a lot of information into one article. I feel that your introduction isn't really an introduction, but the body of your article. I would consider converting the very first sentence into your introduction and use an "introduction" heading. Then divide the rest of that first paragraph into separate body paragraphs with headings like, "heat transfer," "applications," etc. Definitely put a picture of frozen ice-cream that you used in your presentation. Technical aspects are sound, but do correct O. Gechter's comment. Also, put some equations relating to the thermo aspect...maybe. Don't forget to link terms in your article to other Wiki. articles. Babusingh252 03:17, 8 December 2006 (UTC)
[edit] Elaine's Review
Hey Will! Great article! I think you that you have great content but that you should reorganize the introduction. It might be better you talk about the overall applications and how it is done at the end of the article or beginning to separate the content easier. For the most part, I agree with Babu. You don't really need to add more information, but just reorganize the content.
Emk39 19:55, 8 December 2006 (UTC)
[edit] Review from a regular Wikipedian
I left this on Will's talk page, but not sure how often he'll see that.
- Hi, your expansion to Freeze drying looks pretty good, but isn't as valuable without citing your sources. If you don't want to deal with the reference templates, just site the sources however you want, and somebody else can clean them up. Harvard references (Lessig 2006, pg 23) are fine for example. Thank you - Taxman Talk 03:17, 10 December 2006 (UTC)
