Automatic freeze drying endpoint determination for vials application

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.

Soyez en avance sur votre processus de lyophilisation! – Poster

Accrochez votre poster consacré à la lyophilisation! Téléchargez votre poster gratuitement – "Soyez en avance sur votre processus de lyophilisation!"

End point determination for a manifold set up in L-300

End point determination for a manifold set up in Lyovapor™ L-300 Pro by pressure difference test and pressure rise test

Guide de formulation des échantillons d’huile de cannabis

Avec cette présentation technique libre, vous en saurez plus sur l’atomisation et l’encapsulation, deux techniques courantes utilisées pour formuler les cannabinoïdes. Vous découvrirez également pourquoi il nous faut d’abord les cannabinoïdes sous forme de poudre. 

Ce guide vous permettra d’obtenir facilement des cannabinoïdes sous une forme commercialisable.  

Guide de lyophilisation vol. 1 : théorie de base et applications

Ce guide vous propose les connaissances de base et les applications nécessaires à la lyophilisation.

Guide de lyophilisation vol. 2 : illustrations pour les utilisateurs généraux

Ce guide contient des informations sur le matériel, le processus de lyophilisation ainsi qu’une présentation des paramètres et étapes les plus importants de la préparation d’échantillons.

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 mannitol and NaCl solutions in serum vials

In this Application Note sodium chloride (NaCl) and mannitol are used for freeze drying experiments. The unambiguous crystal structure of NaCl renders this salt a model compound. In contrast, mannitol is well known to crystallize in different polymorphs and it may form hydrates. Nevertheless, mannitol is the most used bulking agent for freeze dried pharmaceutical formulations. The benefits of using mannitol are that it crystallizes during freezing, creates a beautiful cake and permits drying processes at higher product temperatures, thus with higher sublimation rates compared to purely amorphous systems.