Hi everybody,
I am planning to dry some organic material and one of the most common protocol is to dry them at 60°C and monitor the weight decrease every 6 or 12 (even 24) hours.
My question is why not more than 60°C?, what I was told is that "lipids start degradating above 60°, so there would be a significant loss of lipids by the end of the drying process".
So I was wondering
1) if the assumption was correct or there are other reasons why temperature above 60°C are not commonly used
2) which is the lowest temperature at which lipids start decomposing
3) if there is any good reference in the literature showing a mass loss above that temperature due to organics degradations
Thank you so much!.
Dear Luca,
The following review article entitled " Thermal degradation of lipids" may be helpful in giving information regarding the temperatures in which lipids are degraded:
Wassef W. Nawar
J. Agric. Food Chem., 1969, 17 (1), pp 18–21
DOI: 10.1021/jf60161a012
Publication Date: January 1969
http://pubs.acs.org/doi/pdf/10.1021/jf60161a012
In addition, the following link may be helpful:
http://people.umass.edu/~mcclemen/581Lipids.html
Rafik
Dear Luca,
I would not even use any temperature but room temp. Why do you not use lyophilizer to remove water/moisture or trace organic solvent. I have personally used this technique,during my industrial research career.
-NG
Indeed, the earlier alternative by Navdeep can be ideal to preserve the integrity of the materials, also called freeze drying!
Does Someone have this article ?
Article Thermal Degradation of Lipids
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