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
In this application note two processes analytical techniques – comparative pressure measurement (pressure difference test) and pressure rise test – were used to determine the endpoint of primary drying of mannitol solutions in the laboratory freeze-dryer Lyovapor™ L-300. The freeze-drying was performed in round bottom flasks using a manifold setup. The analytical techniques can assist the visual control by users to assess the dryness of the sample. By this mean, freeze-drying can be ended precisely leading to shorter process time and reliable drying results.
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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.
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In this Application Note No. 256/2017 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.
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Lyophilisation of truffles
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