What is the difference between freeze-drying and lyophilization?

Freeze drying, also known as lyophilization or cryodesiccation, is a low temperature dehydration process that involves freezing the product, lowering pressure, then removing the ice by sublimation. This is in contrast to dehydration by most conventional methods that evaporate water using heat.

What are the disadvantages of lyophilization?

  • Expensive.
  • Timely.
  • Requires large capital investment.
  • More of an art than a science.

How long does it take to Lyophilize?

The majority of laboratory samples will lyophilize in 24 to 48 hours but there are certainly exceptions. The freeze drying process is dependent on a variety of factors that determine the amount of time the freeze drying process requires.

Which drugs are lyophilized?

Lyophilization increases the shelf life of the pharmaceutical drugs. Penicillins, cephalosporins, erythromycin, doxycycline, chloramphenicol and some other products are unstable in the solution form. These products are lyophilized when produced as parenterals. This process is also known as freeze-drying.

How much does freeze drying cost?

Running a freeze dryer costs an average of $2.20 per day to run the freeze dryer, or $2.75 per day ($83.65 per month) including the cost of electricity, storage materials, and regular maintenance. This is on top of the price of the freeze dryer, which varies from around $2,195 to $5,000+.

Is freeze drying expensive?

Abstract: Freeze-drying has always been considered an extremely expensive procedure to dehydrate food or pharmaceutical products, and for this reason, it has been employed only if strictly necessary or when the high added value of the final product could justify the costs.

What is Triple Point in lyophilization?

Simply put, the triple point of water is the only temperature at which water can exist in all three states of matter; solid (ice), liquid (water), and gas (water vapour).

Does lyophilization sterilize?

The lyophilization process generally includes the following steps: Dissolving the drug and excipients in a suitable solvent, generally water for injection (WFI). Sterilizing the bulk solution by passing it through a 0.22 micron bacteria-retentive filter.

Why do freeze-dried products need not to be refrigerated anymore?

With freeze drying, foods and liquids can be dried at low temperatures without damaging their physical structure. Freeze-dried foods don’t need to be refrigerated or preserved with chemicals and can be reconstituted quickly and easily by adding water.

Can bacteria survive freeze drying?

Nonmotile genera showed relatively high survival after freeze-drying. Motile genera with peritrichous flagella showed low survival rates after freeze-drying. Vibrio and Aeromonas, which produce numerous flagella, showed very low survival rates.

Can you freeze dry without a machine?

If you dry food without a machine, you should prep the food as you would before preserving it with any other method. When the food is ready to go, place it on an air-drying rack where the air can fully circulate around the food. Place the tray inside a deep freezer and leave it. At first, the food will freeze.

How is lyophilization done?

Lyophilization involves the removal of water or other solvents from a given product by a process called sublimation. This occurs when the ice of a frozen product converts directly to the gaseous state without passing through the liquid phase.

What type of drugs need freeze-drying process?

Commonly freeze-dried products include antibiotics, bacteria, vaccines, protein-containing products, cells and tissues, and chemicals. Once freeze-dried, these will be preserved in a permanently storable state that can be reconstituted easily by adding water.

Why is lyophilization needed?

Increases shelf life resulting in less waste. Reduces transportation costs through the ability to ship without refrigeration. Reduced weight and volume make lyophilized samples ideal for shipping. No dry or wet ice needed for transportation.

What is the purpose of lyophilization?

Lyophilization is a water removal process typically used to preserve perishable materials, to extend shelf life or make the material more convenient for transport. Lyophilization works by freezing the material, then reducing the pressure and adding heat to allow the frozen water in the material to sublimate.

How much does it cost to run a freeze dryer for 24 hours?

At peak, the freeze dryer draws about 16 amps, but on the average about 9 to 11 amps (990-1210 watts) of power per hour. A dedicated 20 amp circuit is recommended. Your freeze dryer will cost an estimated $1.25-$2.80 a day, depending on power costs in your area.

Is freeze drying better than dehydrating?

Freeze-dried foods offer a longer shelf life, lower moisture content, and generally taste better than dehydrated foods. Freeze-dried foods rehydrate faster and also retain their original shape, texture, and color. A far greater variety of foods can be freeze dried than can be dehydrated.

Can you freeze dry raw meat?

Can You Freeze Dry Raw Meat? Raw meat can be freeze-dried and stored in Mylar bags with oxygen absorbers for 10-15 years. Raw freeze-dried meat can then be submerged in water for a few minutes, dried with a paper towel, and grilled, baked, or fried as if it was fresh raw meat.

Is freeze drying economical?

Home freeze-dried foods are substantially cheaper than commercially freeze-dried foods. Even including supplies and electricity costs, the commercial companies often have a mark-up of up to 85% more than a home-produced product (Jessen, 2018).

Why are freeze dry machines so expensive?

Freeze dryers can cost several thousand dollars or more as they must reliably and accurately freeze (to -80 degrees Fahrenheit) and heat foods, using a strong vacuum to remove 95%+ of the water content. Due to parts, labor, and overhead costs, these units reasonably cost $1,060 or more.

Does freeze drying destroy nutrients?

Does freeze dried food lose or keep its nutritional value? Freeze dried food keeps 97 percent of its original nutritional value and only loses 3 percent of its nutrients. Compared to other food preservation methods, freeze drying is much better at maintaining its nutritional value.

What is annealing in lyophilization?

Annealing is a processing step in lyophilization in which samples are kept at a determined subfreezing temperature above the Tg’, during a period of time (Searles et al., 2001a). This process influences the size distribution of ice crystals, leading to their growth.

How much vacuum is needed for freeze drying?

Typically, vacuum levels for freeze drying are between 50mTorr and 300mTorr with 100mTorr to 200mTorr being the most common range. With the temperature and pressure parameters set, primary drying is then continued for a length of time sufficient for all of the ice crystals to be sublimed.

What is primary drying in lyophilization?

Primary drying, the sublimation stage, is the process of converting ice directly into a gas without melting. The product is held at a temperature lower than the eutectoid of the ice and controlled vacuum conditions are used to remove the vapour.

How do you Lyophilize bacteria?

Place the vials into a freeze-dryer chamber and apply the vacuum to the chamber according to the manufacturer’s instructions. Allow the culture time to completely lyophilize (dry out). This may range from a few hours to overnight depending on the volume of each sample and how many samples you have.

Do NOT follow this link or you will be banned from the site!