Abstract
Due to the thermolability of food and pharmaceutical products the drying process cannot be performed at high temperature; lyophilization replaces then standard drying units taking advantage of sublimation instead of evaporation. Being freeze drying a batch operation, a suitable model is used to assess the operating residence time for given operating conditions. The critical importance of an optimal control system for the productivity maximization will be discussed by mean of an common industrial case study.
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Di Pretoro, A., Manenti, F. (2020). Lyophilization. In: Non-conventional Unit Operations. SpringerBriefs in Applied Sciences and Technology(). Springer, Cham. https://doi.org/10.1007/978-3-030-34572-3_8
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DOI: https://doi.org/10.1007/978-3-030-34572-3_8
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Publisher Name: Springer, Cham
Print ISBN: 978-3-030-34571-6
Online ISBN: 978-3-030-34572-3
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