In addition to outlining the fundamental principles associated with the conservation of biological resources, freeze-drying and cryopreservation, this text is a compilation of cryptopreservation and freeze-drying methodologies applicable to different biological materiels, developed by expert laboratories.

This book provides detailed protocols for all the latest methodologies used to assure the long-term biostorage of a diverse range of biological materials. Developed in expert laboratories, the protocols have been painstakingly perfected over the years to provide time-tested, step-by-step instructions that ensure robust and reproducible results. Each protocol deals with the preservation of an organelle, cell, or tissue type, and is accessible even to the nonspecialist because of its cookbook approach. Novel protocols can be readily developed with the help of the "hands-on" Notes sections. Cryopreservation and Freeze-Drying Protocols is an indispensable reference work for both the individual researcher, and all those who want to establish or improve biostorage systems in their laboratories. Its applications range from microbial culture collections, botanic gardens, and zoos to animal husbandry, aquaculture, medicine, human fertilization, and cell and molecular biology.

This book, in addition to outlining the fundamental principles associated with the conservation of Biological Resources, freeze-drying and cryopreservation, is a compilation of cryopreservation and freeze-drying methodologies applicable to different biological materials, which have been developed by expert laboratories. The protocols are reproducible, robust, and most have been transferred successfully to other laboratories. "Cryopreservation and Freeze-Drying Protocols, Second Edition" expands on the range of materials previously covered and includes many novel approaches and protocols for biological materials that were not preservable at the time.

Many modern pharmaceutical and biological products, e.g. blood derivatives, vaccines, cytostatic drugs, antibiotics, bacteria cultures but also consumer goods such as soluble coffee are freeze-dried to transform perishable substances into a form that can be stored and reconstituted to their almost original state without loss of quality. The book describes the up-to-date fundamentals of freeze-drying, not just presenting the process in all its seven steps theoretically, but explaining it with many practical examples. Many years of experience in freeze-drying allow the authors to supply valuable criteria for the selection of laboratory, pilot and production plants, discussing the advantages, drawbacks and limitations of different plant designs. In this second, completely revised edition, process and plant automation are introduced in a separate section and methods to transfer pilot plant qualifications and process data to production are presented. The guidelines for process and plant evaluation and qualifications have been updated and enlarged. Trouble shooting is concentrated in a section of its own and literature has been updated with 100 new quotations to include references as recent as 2002, and 100 new tables and figures have been added.

An accessible guide to safely dehydrating food Freeze drying, or lyophilization, is a method for dehydrating food or other substances through the use of pressure instead of heat. This allows for the preservation and storage of high-value food products without altering their essential properties or causing a reduction in quality or value. For these reasons, freeze drying is the most reliable method for preserving and distributing high-quality products. Freeze Drying of Food Products provides a concise, accessible overview of freeze-drying techniques and their modern applications. Beginning with the basic principles and processes of freeze drying, it incorporates specific discussion of freeze-drying different categories of food products, before moving to an analysis of recent developments in freeze-drying technology. The result is a key publication in the fight to extend the shelf-life of food products and expand the distribution of high-quality freeze-dried foods. Freeze Drying of Food Products readers will also find: An editorial team with a wide range of pertinent research experience Detailed discussion of different freeze-drying processes such as vacuum drying, atmospheric drying, and spray drying Commercial Applications of freeze-dried food products Freeze Drying of Food Products is ideal for researchers and industry professionals involved in food production, food distribution, or food biotechnology, as well as students studying these and other related fields.

Aimed at product and process developers in the biopharmaceutical industry and academia, this is the first book to describe freeze-drying, as related to the pharmaceutical industry.