Freeze-Drying of Pharmaceutical and Food Products


  • Tse-Chao Hua
  • Bao-Lin Liu, Shanghai University of Science and Technology, China
  • Haimei Zhang

Freeze-drying is an important preservation technique for heat-sensitive pharmaceuticals and foods. Products are first frozen, then dried in a vacuum at low temperature by sublimation and desorption, rather than by the application of heat. The resulting items can be stored at room temperature for long periods. This informative text addresses both principles and practice in this area.

The first chapter introduces freeze-drying. The authors then review the fundamentals of the technique, heat-mass transfer analyses, modelling of the drying process and the equipment employed. Further chapters focus on freeze-drying of food, freeze-drying of pharmaceuticals and the protective agents and additives applied. The final chapter covers the important subjects of disinfection, sterilization and process validation.

Freeze-drying of pharmaceutical and food products is an essential reference for food, pharmaceutical and refrigeration engineers and scientists with an interest in preservation techniques. It will also be of use to students in these fields.
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Food, pharmaceutical and refrigeration engineers and scientists; Students with an interest in preservation techniques


Book information

  • Published: July 2010
  • Imprint: Woodhead Publishing
  • ISBN: 978-1-84569-746-4


It is indeed rare to find such diverse freeze-drying issues brought together in a single volume and the authors should be recognised for their efforts in compiling such a wide range of examples., Food Science and Technology

Table of Contents

Fundamentals of freeze drying; Heat-mass transfer analyses and modeling for drying process; Equipment of freeze drying; Freeze drying of food; Protective agent and additives for freeze-drying of pharmaceutical products; Freeze drying of pharmaceuticals; Disinfection, sterilization and valiation.