LYOPHILIZATION

A METHOD OF DRYING FOOD, BLOOD PLASMA, TISSUE OR

PHARMACEUTICALS WITHOUT DESTROYING THEIR
PHYSICAL STRUCTURE BY FREEZING AND THEN HEATING IN A
VACUUM SO THAT THE SOLVENT SUBLIMES TO NO LONGER
SUPPORT BIOLOGICAL ACTIVITY.
Principle
Based on sublimation.

Lyophilization is performed at temperature and pressure

conditions below the triple point(. C), to enable
sublimation of ice.

The entire process is performed at low temperature and

pressure by applying vacuum, hence is suited for drying
of thermolabile compounds.
Basic components of a Lyophilizer
Applications
Pharmaceutical and biotechnology to increase
the shelf life of products, such as vaccines,
injectables and blood.

Foodindustry - to preserve food, very light

weight.

Recovery
of water-damaged books and
documents.
Advantages:
Can be used for reactive substances.

Compatible with aseptic operations.

Makes the substance lighter.

Sterility can be maintained.

Reconstitution is easy.
Disadvantages
Many biological molecules get damaged due to freeze-
drying.
The product is prone to oxidation, due to high porosity
and large surface area. Therefore the product should be
packed in vacuum or using inert gas or in a container
impervious to gases.

Equipment is costly.

Time consuming process.