Lyophilization_of_Giloy_stem.pdf

Contamination-free and sterile freeze-drying using lyophilization bag

Freeze-drying is typically used to deal with sensitive and expensive samples as it offers a gentle drying process. One way to avoid contamination in the drying process is the use of a container with membrane that protect samples from contamination and secondly keep product flyout in place which protects multiple samples from cross contamination. 

Determination of Polycyclic Aromatic Hydrocarbons in water using SyncorePlus with Solid Phase Extraction (SPE) cover

SyncorePlus Analyst: 

Determination of Polycyclic Aromatic Hydrocarbons in water using SyncorePlus with Solid Phase Extraction (SPE) cover

Extraction of micropollutants from contaminated sediments after heavy rain events

Pressurized solvent extraction (PSE) of contamined sediments as a critical part of aquatic risk accessment

Freeze-Drying of banana sample in Frontloader drying chamber

Fruits such as bananas, with their delicate texture and high moisture content, present unique challenges in preservation. Anyhow, the sample throughput is limited by available surface in freeze dryer since only a monolayers of sample can be dried in parallel. This application note highlights the process parameters, advantages, and outcomes of banana freeze-drying in a Frontloader drying chamber, offering insights into improved stability and storage. 

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.

Lyophilisation of apples

Lyovapor™ L-210: Freeze Drying of apples

We developed a freeze-drying method with optimized process time and residual moisture content for apples.

Lyophilisation of strawberries

Lyovapor™ L-200: Freeze Drying of strawberries

We developed a freeze-drying method with optimized process time and residual moisture content for strawberries.

Freeze-dried Okra Vegetable

Okra (Abelmoschus esculentus), due to its high moisture content and sensitive structure, is difficult to dehydrate using conventional drying techniques. This application note evaluates the freeze-drying of okra using the Lyovapor™ L-210 freeze-dryer. The low-temperature, low-pressure drying process enables efficient moisture removal by sublimation, resulting in dried okra with low residual moisture and well-preserved structure and appearance. The high-quality freeze-dried okra can stored safely and used for functional food applications

Polycyclic aromatic hydrocarbons in sludge samples

Lyovapor™ L-210 Pro, SpeedExtractor E-916, Syncore Analyst: Pressurized Solvent Extraction of a sludge sample for the determination of polycyclic aromatic hydrocarbons (PAHs)