Name: Jasmine Jeanne C. Delgado Section: St.

Catherine

Assessment 2. Summative (Google search: How?)

1. How is sublimation of water at low temperature and pressure can be used to “freeze-dry” foods
and beverages? Be sure write the appropriate APA citation and the reference/s where you
got the information. (5 points)

Foods and beverages can be "freeze-dried" using the sublimation of water under low pressure
and temperature. The food or drink is first chilled to below-freezing temperatures before being put
in a container with a pressure that is kept at or below 0.00604 atm. Then, when the temperature
rises, the water sublimes, leaving the powdered beverage or dehydrated food (such as that used
by astronauts or backpackers) (as with freeze-dried coffee). The drying process known as
"lyophilization" by the pharmaceutical industry involves freezing a product to solidify it, followed
by heating it to cause sublimation, a chemical reaction, which causes the solvent, often water, to
evaporate. Neither water nor the solvent must go through the liquid state in order for the solid
phase to change into the gas phase. The sublimating area may expand as a result of the
increased chamber pressure since it can boost heat transmission through the container's wall.
The primary drying time may be shortened as a result of the increased sublimating area, which
may more than balance the decreased sublimating rate. The fact that freeze-drying takes place
from a frozen, and thus less chemically active, product and in vacuum, which limits the effects of
oxidation, distinguishes it from other dehydration procedures. These advantages have led to the
widespread acceptance of freeze-drying as a method for preparing heat-labile goods, such as
proteins and enzymes, for long-term preservation. Water prevents microbial development and
chemical alterations that would otherwise deteriorate the material. Because water sublimates so
rapidly, the temperatures needed to freeze-dry a food do not remove most other ingredients.

2. How is supercritical carbon dioxide fluid used in the food, flavor, and fragrance industry?
(5 points)

SFE is a separation technique that uses SCF to separate soluble chemicals from combinations
of solid or liquid materials. SCF has a range of uses because of its unique characteristics, which
may be easily changed by adjusting pressure and temperature. Supercritical fluids are adaptable
instruments for material processing. In processes involving mass transfer, phase transitions,
reactive systems, material-related processes, and nanostructured materials, supercritical fluids
have been used. Compound solubility in SCFs is most influenced by temperature and pressure.
There are two opposing effects of temperature on solubility. The density of the solvent first drops
as temperature is raised while maintaining constant pressure. As a result, the solute's solubility is
reduced. On the other hand, the solute's vapour pressure rises when the temperature is raised
while maintaining the same density. A solute is hence more soluble in a SCF. The system's
characteristics determine which effect will win out. Supercritical fluids (SCFs) are used in high-
pressure industrial processes such as the extraction of hop components, decaffeination of tea
and coffee, and the separation of lecithin from oil. CO2 SCFE is economical since it can operate
at low pressures and close to room temperature.

Reference/s:
 Nowak, D. (n.d.). The Freeze-Drying of Foods—The Characteristic of the Process Course and the
Effect of Its Parameters on the Physical Properties of Food Materials. MDPI.
https://www.mdpi.com/2304-8158/9/10/1488
 How is sublimation of water at low temperature and pressure can be used to “freeze-dry” foods
and beverages? - Google Zoeken. (n.d.).
https://www.google.com/search?q=How+is+sublimation+of+water+at+low+temperature+and+
pressure+can+be+used+to+%E2%80%9Cfreeze-dry%E2%80%9D+foods+and+beverages?
 Libretexts. (2020b, August 14). 11.8: Phase Diagrams. Chemistry LibreTexts.
https://chem.libretexts.org/Bookshelves/General_Chemistry/Map:_A_Molecular_Approach_(Tr
o)/11:_Liquids_Solids_and_Intermolecular_Forces/11.08:_Phase_Diagrams