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Methodology of Major Extraction-1

The document describes various methodologies used in drying and extraction processes. It provides details on the freeze drying process which involves freezing food, then placing it in a vacuum chamber to sublimate ice crystals directly into water vapor without becoming liquid. This leaves the food with tiny voids that allow reabsorption of water. Details are also given on air drying but no specific methods are listed. Extraction processes mentioned include infusion, decoction, Soxhlet, and hydrodistillation but no definitions or methods are provided for these. Finally, phytochemical testing and DPPH testing are listed under testing methods but again no details are included.

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64 views4 pages

Methodology of Major Extraction-1

The document describes various methodologies used in drying and extraction processes. It provides details on the freeze drying process which involves freezing food, then placing it in a vacuum chamber to sublimate ice crystals directly into water vapor without becoming liquid. This leaves the food with tiny voids that allow reabsorption of water. Details are also given on air drying but no specific methods are listed. Extraction processes mentioned include infusion, decoction, Soxhlet, and hydrodistillation but no definitions or methods are provided for these. Finally, phytochemical testing and DPPH testing are listed under testing methods but again no details are included.

Uploaded by

Aim1111
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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METHODOLOGY

A)Drying Process :1.Freeze drying ;


i) Definition = known as lyophilization as it is referred to in the Pharmaceutical and
Diagnostic Industries , which is a dehydration technique , which enables liquid or slurry
products , which have previously been frozen to be dried under a vacuum .
ii) Methods
Freezing
The food pieces are spread out on flat, metal trays which are stacked 20 to 30 high in slots in a
wheeled cart. With food that has been pre-cooked and frozen, the trays are pre-chilled to prevent
partial thawing during handling. With liquids like coffee, the pre-brewed coffee is poured into
shallow pans. The carts are wheeled into a large, walk-in coldroom where the temperature can be
as low as -40F (-40C). In this extremely cold temperature, the food is quickly frozen. There are
usually a dozen or more coldrooms in operation, and the carts are kept there until it is time to
move them into the drying chamber.

Drying
The carts are wheeled out of the coldroom and into a vacuum drying chamber. In the case of
liquids like coffee, the frozen coffee is first ground up into small particles in a low-temperature
grinder. The drying chamber is a large, long, horizontal cylinder with semi-elliptical ends. One
end is hinged to open and close. When the trays of frozen food pieces are inside, the chamber is
closed and sealed. In a large plant, there may be 20 to 30 drying chambers in operation at any
time.
The drying procedure involves a process known as sublimation. In sublimation, a solid material
is forced to change state into a gaseous material without ever becoming a liquid. In the case of
freezedried food, the solid ice crystals trapped in the frozen food pieces are forced to change into
water vapor without ever becoming liquid water. In the drying chamber, this is accomplished by
evacuating the air with a vacuum pump to reduce the pressure to about 0.036 psi (0.0025 bar).

The temperature of the food is raised to about 100F (38C) by direct conduction through the
bottom of the trays, radiation from heat lamps, or microwave heating. When the chamber is
evacuated of air, the pressure is below the threshold at which water can simultaneously exist in a
solid, liquid, and gaseous (vapor) state. This threshold is known as the triple point of water. Once
the pressure falls below this point, the heat causes the ice crystals trapped in the frozen pieces of
food to change directly to water vapor. The vapor is drawn off and condensed within the chamber
leaving the food behind. The dried food is filled with tiny voids, like a sponge, where the ice
crystals were once present. Not only does this make it easier for the food to reabsorb water when
it is prepared for consumption, but the dried food retains its original size and shape. The time for
this drying process varies. Freeze-dried liquids make take only about four hours to prepare ,
while semi-solids and solids like soup and sliced meats may take 12 hours or more.

2.Air drying ;
i) Definition =

ii) Methods =

B)Extraction Process :1.Infusion ;


i) Definition =

ii) Methods =
2.Decoction ;
i) Definition =

ii) Methods =

3.Soxlet ;
i) Definition =

ii) Methods =

4.Hydrodistillation ;
i) Definition =

ii) Methods =

C)Testing Methods :-

1.Phytochemical testing ;
i) Definition =

ii) Methods =
2.DPPH testing ;
i) Definition =

ii) Methods =

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