Automatic freeze drying endpoint determination for vials application

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

대마초 오일 시료에 대한 제형 조언

카나비노이드를 공식화하는 데 사용되는 두 가지 일반적인 기술인 분무 건조 및 캡슐화에 대한 유용한 통찰력을 이 무료 백서로 얻으세요. 또한, 처음에 분말 형태의 카나비노이드가 필요한 이유에 대해 알아보세요. 

이 가이드를 사용하면 판매 가능한 형태의 카나비노이드를 쉽게 얻을 수 있습니다.

동결 건조 조언 1권: 기본 이론 및 애플리케이션

이 가이드는 동결 건조에 대한 기본 지식과 애플리케이션을 제공합니다.

동결 건조 조언 2권: 일반 사용자를 위한 툴킷 설명

이 가이드는 하드웨어, 동결 건조 공정, 그리고 가장 중요한 매개변수에 대한 개요와 시료 준비 단계에 대한 지식을 제공합니다.

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.

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.

동결 건조에 소요되는 시간을 단축해보세요! – 포스터

동결 건조 포스터를 다운로드해서 벽에 붙여놓으세요. 지금 바로 포스터를 다운로드하세요. – "동결 건조에 소요되는 시간을 단축해보세요!"