lyophilic - définition. Qu'est-ce que lyophilic
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Qu'est-ce (qui) est lyophilic - définition

LOW TEMPERATURE DEHYDRATION PROCESS
Freeze dry; Lyophilization; Lyophilisation; Lyophilize; Freeze-dried; Lyophilizer; Freeze dried; Freeze Drying; Freeze dried food; Freeze-dried food; Lypholize; Freeze dryer; Lyopholizer; Lyopholize; Lyophilized; Lyophylisation; Food dehydration technology; Lyophilic; Lyophilicity; Freeze drier; Cryodesiccation; Freeze-drier; Lyophilised; Instant freeze; Dry freeze; Applications of freeze-drying; Freeze-drying
  • Freeze-dried strawberries
  • A benchtop manifold freeze-drier
  • Freeze-dried Bulgarian [[apricot]], [[melon]], [[meatball soup]], [[tarator]]
  • critical point]]. Freeze-drying (blue arrow) brings the system around the [[triple point]], avoiding the direct liquid–gas transition seen in ordinary drying (green arrow).
  • [[Freeze-dried ice cream]]
  • Freeze dried [[bacon]] bars
  • A residential freeze-dryer, along with the vacuum pump, and a cooling fan for the pump
  • Freeze-dried coffee, a form of [[instant coffee]]
  • Unloading trays of freeze-dried material from a small cabinet-type freeze-dryer
  • Freeze dried ice cream and chocolate, and spaghetti with bacon

lyophilic         
[?l???(?)'f?l?k]
¦ adjective Chemistry (of a colloid) readily dispersed by a solvent and not easily precipitated.
Origin
early 20th cent.: from Gk luein 'loosen, dissolve' + philos 'loving'.
Freeze-drying         
Freeze drying, also known as lyophilization or cryodesiccation, is a low temperature dehydration process that involves freezing the product, lowering pressure, then removing the ice by sublimation. This is in contrast to dehydration by most conventional methods that evaporate water using heat.
lyophilize         
or lyophilise l??'?f?l??z
¦ verb technical freeze-dry.
Derivatives
lyophilization noun

Wikipédia

Freeze drying

Freeze drying, also known as lyophilization or cryodesiccation, is a low temperature dehydration process that involves freezing the product and lowering pressure, removing the ice by sublimation. This is in contrast to dehydration by most conventional methods that evaporate water using heat.

Because of the low temperature used in processing, the rehydrated product retains much of its original qualities. When solid objects like strawberries are freeze dried the original shape of the product is maintained. If the product to be dried is a liquid, as often seen in pharmaceutical applications, the properties of the final product are optimized by the combination of excipients (i.e., inactive ingredients). Primary applications of freeze drying include biological (e.g., bacteria and yeasts), biomedical (e.g., surgical transplants), food processing (e.g., coffee) and preservation.