Automatic freeze drying endpoint determination for vials application
Automatic freeze drying endpoint determination for vials application on Lyovapor™ L-300 Pro by pressure difference test, pressure rise test and temperature difference test
Freeze-drying is a self-contained process in which samples cannot be easily analysed in real-time to detect their residual moisture content. Process optimization, in particular the required process time to obtain a dry and stable product, often relies on a trials-and-error approach. In this application note, a combination of different process analytical technologies was applied to determine the endpoint of primary and secondary drying of mannitol solutions in a laboratory freeze-dryer (Lyovapor™ L-300). A setup with serum tubing vials on temperature-controlled shelves was used. The indirect tracking of drying progress via in-situ measurements of sample parameters enables an instant adjustment of process time in a running freeze-drying cycle. It contributes to faster parameter optimization according to the required residual moisture content of the product. Furthermore, these analytical techniques provide essential tools to monitor the process reproducibility.
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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.
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.