Scientific

Freeze

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Scientific
Principles of Freeze Drying

Freeze-drying, also known as lyophilization, is a preservation technique that removes water from products while preserving their structure and properties. It involves three main stages:

 

Freezing:
The product is frozen to very low temperatures, typically below its triple point
(the temperature and pressure conditions where solid, liquid, and gas phases coexist).

 

Sublimation:
The frozen product is placed in a vacuum, where the surrounding pressure is reduced. Under these conditions, ice sublimates directly from solid to vapor without passing through the liquid phase, leaving behind a porous structure in the product.

 

Desorption:
Finally, the last few % of bonded water is removed, leaving the product in a dried state.

 

This process preserves the product’s original structure, nutritional content, and properties, making it suitable for long-term storage and transportation. Overall, freeze-drying is a gentle and effective method for preserving a wide range of products, including food, pharmaceuticals, and biological materials, while maintaining their quality and stability.

Frequently freeze-dried:

Pharmaceuticals: Freeze-drying is a common method for preserving pharmaceuticals, including vaccines, antibiotics, proteins, and other sensitive drugs. This process ensures long-term stability and efficiency while facilitating easy storage, transportation, and reconstitution when needed.

 

Biological and Medical Samples: Freeze-drying is utilized in laboratories and medical facilities to preserve biological samples, including tissues, enzymes, bacteria, and blood plasma. It allows for long-term storage without the need for refrigeration, minimizing degradation and maintaining sample integrity.

 

Chemicals and Reagents: Freeze-drying is utilized in the production of various chemicals, reagents, and laboratory materials. This process helps stabilize sensitive compounds, reduce moisture content, and extend the shelf life of products used in research, manufacturing, and testing.

 

Agricultural and Food Products: Freeze-drying is used to preserve agricultural products such as coffee, herbs, spices, and botanical extracts. It is also widely used in the food industry to pre- serve perishable foods such as fruits, vegetables, meats, and even complete meals. This process helps retain natural flavour, aromas, and bioactive compounds of products while ensuring long-term storage stability.

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FreezeDry GmbH

Showroom & Technikum

 

FreezeDry GmbH
Bahnhofstraße 7
76698 Ubstadt-Weiher
Deutschland

Administration & Verwaltung

 FreezeDry GmbH
Ludwigstr. 27
83435 Bad Reichenhall Deutschland


Telefon: +491748465730

E-mail:

info@freezedryfood.de

service@freezedryfood.de

sales@freezedryfood.de