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

Asesor de formulación para muestras de aceite de cannabis

Con este libro blanco gratuito, aprenda sobre el secado por pulverización y la encapsulación, dos técnicas comunes de formulación de los cannabinoides que le será útil conocer. Además, descubra por qué necesitamos cannabinoides en polvo en primer lugar. 

Utilice la guía para obtener fácilmente una forma de cannabinoides apta para la venta.  

Asesor de liofilización, vol. 1: Teoría y aplicaciones básicas

Esta guía le brinda las aplicaciones y conocimientos básicos de la liofilización.

Asesor de liofilización, vol. 2: Juego de herramientas ilustrado para usuarios generales

Esta guía le brinda conocimientos de elementos técnicos, el proceso de liofilización, una descripción de los parámetros más importantes y los pasos de preparación de muestras.

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.

¡Un paso adelante de tu tiempo de liofilización! – Póster

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