Lyophilisation of mannitol and NaCl solutions in serum vials

Freeze drying of beads containing yeasts

The cell viabilities of microorganisms during storage are of economic importance for probiotic dietary food and feed supplements. By combining granulation and freeze drying, dust free particles homogeneous in size and composition can be obtained. This will enable a good particle flowability, an easier dosage and a faster reconstitution of the product can be obtained. Encapsulator as a granulator to prill the yeasts suspension into liquid nitrogen and form monodispersed beads that will then be freeze dried.

Automatic freeze drying endpoint determination for vials application

Automatic freeze drying endpoint determination for vials application on Lyovapor™ L-300 Pro by pressure difference test, pressure rise test and temperature difference test

Formulation adviser for cannabis oil samples

With this free whitepaper, gain useful insights into spray drying and encapsulation, two common techniques used to formulate cannabinoids. Plus, learn about why we need cannabinoids in powder form in the first place.

Use the guide to easily achieve a sellable form of cannabinoids.  

Freeze Drying Adviser Vol.1: Basic theory & applications

This guide provides you with basic knowledge and applications for Freeze Drying

Freeze Drying Adviser Vol.2: Illustrated toolkit for general users

This guide provides you with knowledge about hardware, the freeze-drying process, overview of the most important parameters and steps in sample preparation.

Lyophilisation of fresh banana slices

Freeze drying is a gentle form of drying and may be used to preserve foods without changing their appearance or taste. The freeze drying process includes the freezing of the food sample and subsequent applying a fine vacuum to the frozen sample. Under these conditions, the water in the food will sublimate, hence, the sample dries. In food applications, freeze drying is commonly used to make instant coffee and to dry and conserve fruits, vegetables or herbs.

Lyophilisation of truffles

Truffles are products with limited shelf life and their sensory properties are rapidly lost. Hence, the expensive fungi become less valuable within a few days. Losses of volatile compounds, oxidation and enzymatic reactions are a considerable problem during their storage. Furthermore, the aroma profile is commonly modified as a result of elevated temperature processes or enzymatic reactions. Freeze drying the fungi avoids loss and degradation of volatile compounds due to the low temperatures applied during drying. The aromatic profile of truffles are maintained. Freeze dried truffles can either be rehydrated or directly used in dry form.

Polycyclic aromatic hydrocarbons in sludge samples

SpeedExtractor E-916, Syncore Analyst: Pressurized Solvent Extraction of a sludge sample for the determination of polycyclic aromatic hydrocarbons (PAHs)

The use of organic solvents in laboratory freeze-dryer

Freeze-dryers were initially intended to be used with water as a solvent. With new applications, freeze-drying is consequently being used more and more in combination with organic solvents instead of water. Organic solvents and inorganic acids and bases are often used in research and development prior to lyophilisation of the sample. The behavior of these new types of samples during freeze-drying must therefore be considered prior to the process.

Stay ahead of your freeze drying time! – Poster

Stick the lyophilization poster to your wall! Download your free poster now – "Stay ahead of your freeze drying time!"