The short version of Lyophilization fits in a sentence. The long version — which is the one that helps — is below.
Reviewed 2026-08-01. Anything still debated is marked as such rather than presented as settled.
The low pressure used during drying allows water vapor to move from the ice surface to a cold condenser. Energy supplied as heat drives sublimation but must stay below the collapse temperature of the frozen matrix. If the product becomes too warm, the frozen structure may soften or melt, reducing pore formation and slowing drying. Formulations often include bulking agents, stabilizers, or buffers to support a rigid cake. The final moisture content depends on formulation, freezing rate, and the length of secondary drying.
Freeze-drying is distinct from simple evaporation and from spray drying. Evaporation removes water at temperatures above freezing, while spray drying rapidly dries droplets in a heated gas stream. Lyophilization avoids high temperatures, which can be useful for heat-sensitive materials such as proteins, vaccines, and some foods. The porous cake produced by sublimation dissolves or rehydrates more quickly than a dense dried mass. Not all materials tolerate freezing or the pH shifts that can occur as solutes concentrate during ice formation.
Lyophilization, or freeze-drying, removes water from a material by freezing it and then lowering pressure so ice changes directly to vapor. The process relies on sublimation, the phase transition from solid to gas without an intervening liquid state. It is used for heat-sensitive materials that would degrade in conventional drying. The three stages are freezing, primary drying, and secondary drying, each with distinct temperature and pressure requirements. In practice, cycle design balances these variables.
Freezing determines ice crystal structure and pore size, which affect drying speed and product uniformity. Rapid freezing creates small crystals, while slow freezing creates larger crystals and often faster sublimation. During primary drying, chamber pressure is held below the vapor pressure of ice, and shelf temperature supplies heat for sublimation. The ice front recedes, leaving a porous matrix. Thermal limits such as collapse and eutectic temperatures set safe boundaries for formulation. These limits vary with solute composition and concentration.
Secondary drying removes bound water that remains after ice sublimation. Shelf temperature is raised gradually while pressure remains low, reducing water content to a target range. Over-drying can cause brittleness or electrostatic issues, while under-drying affects stability. The endpoint is often judged by pressure rise tests, temperature measurements, or water content analysis. Scale-up depends on matching heat and mass transfer across equipment sizes. Small changes in shelf temperature or pressure can alter cycle length substantially.
| Property | Value | Notes |
|---|---|---|
| Primary phase change | Sublimation | Ice changes directly to vapor under reduced pressure |
| Typical chamber pressure | 0.01–0.5 mbar (1–50 Pa) | Below the triple point of water; product-specific |
| Typical product temperature during primary drying | −40 °C to −10 °C | Kept below collapse temperature |
| Typical residual moisture | 0.5–3% w/w | Target range varies by formulation and use |
| Common synonyms | Freeze-drying; lyophilisation | Lyophilization is the US spelling |
Lyophilization is a dehydration process that removes water from a frozen material by sublimation under low pressure. The material is first frozen so that water becomes ice; then the surrounding pressure is lowered below the vapor pressure of ice. Heat is applied gently so ice changes directly to vapor without passing through a bulk liquid phase. The vapor is collected on a cold condenser, leaving a dry porous matrix. This process differs from simple evaporation because the material remains frozen during the main drying stage.
The process usually has three stages: freezing, primary drying, and secondary drying. Freezing sets the ice crystal structure and can determine pore size in the final cake. Primary drying removes free ice by sublimation at low pressure and low shelf temperature. Secondary drying removes bound water by raising the shelf temperature, although some water may remain as part of the solid. Cycle parameters depend on formulation, fill volume, vial type, and equipment performance.
The physical chemistry of freezing influences whether a formulation forms an amorphous glass or a crystalline solid. Amorphous systems can collapse if product temperature rises above the glass transition temperature of the freeze concentrate. Crystalline systems may show eutectic melting, where ice and solute melt together at a fixed temperature. Formulators add bulking agents, lyoprotectants, and buffers to preserve structure and biological activity. The optimum cycle keeps product temperature below critical thresholds during primary drying while allowing efficient sublimation.
A typical cycle begins with freezing, which fixes the material into a solid and determines ice crystal size. Primary drying then raises heat under vacuum so ice sublimes, often near or below the collapse temperature of the formulation. Secondary drying removes bound water that remains after ice is gone, usually by gently warming the product. Each stage balances heat input against pressure to avoid melting or structural damage. Temperature probes and pressure sensors guide the transition between stages.
In practice, lyophilization is slower and more energy intensive than simple drying. Cycle times can range from hours to several days depending on load, container, and formulation. Amorphous materials may require excipients that help preserve structure during freezing and drying. The method is widely used for biological materials, pharmaceuticals, and foods where heat drying would cause unacceptable change. Open questions remain about scaling cycles between laboratory and production equipment, and this gap affects technology transfer.
== Nutrition == A baseball steak per ounce contains 57 calories, 3 grams of fat, and 6 grams of protein. Like other red meats it also contains iron, creatine, minerals such as zinc and phosphorus, and B-vitamins: (niacin, vitamin B12, thiamin, riboflavin), and lipoic acid.
== Posthumous honors == Rockefeller College at Princeton University was named in his honor in 1982. The John D. Rockefeller III National Tournament of Elementary School State Champions, an annual national-championship chess tournament run by US Chess, was named in his honor in 2020.
==== 2.B Nonribosomally synthesized porters ==== 2.B.1 The Valinomycin Carrier Family 2.B.2 The Monensin Family 2.B.3 The Nigericin Family 2.B.4 The Macrotetrolide Antibiotic (MA) Family 2.B.5 The Macrocyclic Polyether (MP) Family 2.B.6 The Ionomycin Family 2.B.7 The Transmembrane α-helical Peptide Phospholipid Translocation (TMP-PLT) Family 2.B.8 The Bafilomycin A1 (Bafilomycin) Family 2.B.9 The Cell Penetrating Peptide (CPP) Functional Family 2.B.10 The Synthetic CPP, Transportan Family 2.B.11 The Calcimycin or A23187 Carrier-type Ionophore Family 2.B.12 The Salinomycin Family 2.B.13 The Tetrapyrrolic Macrocyclic Anion Antiporter (TPMC-AA) Family 2.B.14 The Lasalocid A or X-537A Ionophore (Lasalocid) Family 2.B.15 The Tris-thiourea Tripodal-based Chloride Carrier (TTT-CC) Family 2.B.16 The Halogen-bond-containing Compound Anion Carrier (HCAC) Family 2.B.17 The Isophthalaminde Derivative H+:Cl− Co-transporter (IDC) Family 2.B.18 The Pyridine-2,6-Dicarboxamine Derivative (PDCA) H+:Cl− Co-transporter Family 2.B.19 The Calix(4)pyrrole Derivative (C4P) Family 2.B.20 The Prodigiosin (Prodigiosin) Chloride/Bicarbonate Exchanger Family 2.B.21 The ortho-Phenylenediamine-bis-Urea Derivative Anion Transporter (oPDA-U) Family 2.B.22 The Imidazolium-functionalized Anion Transporter (IAT) Family 2.B.23 The Homotetrameric Transmembrane Zn2+/Co2+:Proton Synthetic Antiporter, Rocker (Rocker) Family 2.B.24 The 2,6-Bis(benzimidazol-2-yl)pyridine Anion Carrier (BBP-AC) Family 2.B.25 The Peptide-mediated Lipid Flip-Flop (PLFF) Family 2.B.26 The Bis(imidazolyl)-functionalized Bis(Choloyl) Conjugate (BIBCC) Family 2.B.27 The Tris-Urea Anion Transporter Family 2.B.29 The Anionophoric Marine Alkaloid Tambjamine Family
Sources: en.wikipedia.org
=== Response duration === The response duration is occasionally used to analyze the results of the treatment for the advanced disease. The event is progression of the disease (relapse). This endpoint involves selecting a subgroup of the patients. It measures the length of the response in those patients who responded. The patients who don't respond aren't included.
Mashing is the process of combining a mix of milled grain (typically malted barley with supplementary grains such as corn, sorghum, rye or wheat), known as the "grist" or "grain bill", and water, known as "liquor", and heating this mixture in a vessel called a "mash tun". Mashing is a form of steeping, and defines the act of brewing, such as with making tea, sake, and soy sauce. Technically, wine and cider are not brewed but rather vinified, as there is no steeping process involving solids. Mead is also fermented directly without a steeping stage, and is conventionally described as being "made" rather than brewed. Mashing allows the enzymes in the malt to break down the starch in the grain into sugars, typically maltose, producing a malty, sugar-rich liquid called wort. There are two main methods – infusion mashing, in which the grains are heated in one vessel; and decoction mashing, in which a proportion of the grains are boiled and then returned to the mash, raising the temperature. Mashing may involve rests at certain temperatures - traditionally 45–62–73 °C or 113–144–163 °F, though modern, fully modified malt is often mashed with a single infusion held at around 65–68 °C (149–154 °F), where both major starch-converting enzymes are active without further steps. This takes place in a "mash tun" – an insulated brewing vessel with a false bottom. Mashing usually takes 1 to 2 hours, and during this time enzymes in the malt break down components of the grain.
Avialans diversified into a wide variety of forms during the Cretaceous period. Many groups retained primitive characteristics, such as clawed wings and teeth, though the latter were lost independently in a number of avialan groups, including modern birds (Aves). Increasingly stiff tails (especially the outermost half) can be seen in the evolution of maniraptoromorphs, and this process culminated in the appearance of the pygostyle, an ossification of fused tail vertebrae. In the late Cretaceous, about 100 million years ago, the ancestors of all modern birds evolved a more open pelvis, allowing them to lay larger eggs compared to body size. Around 95 million years ago, they evolved a better sense of smell. A third stage of bird evolution starting with Ornithothoraces (the "bird-chested" avialans) can be associated with the refining of aerodynamics and flight capabilities, and the loss or co-ossification of several skeletal features. Particularly significant are the development of an enlarged, keeled sternum and the alula, and the loss of grasping hands.
Sources: en.wikipedia.org
=== List of side effects === Cardiovascular: Myocardial infarction; stroke; heart block; arrhythmias; hypotension, particularly orthostatic hypotension; hypertension; tachycardia; palpitation. Psychiatric: Confusional states (especially in the elderly) with hallucinations, disorientation, delusions, anxiety, restlessness, agitation; hypomania; exacerbation of psychosis; insomnia, panic, and nightmares. Neurological: Seizures; incoordination; ataxia; tremors; peripheral neuropathy; numbness, tingling, and paresthesias of extremities; extrapyramidal symptoms; drowsiness; dizziness; weakness and fatigue; headache; syndrome of inappropriate ADH (antidiuretic hormone) secretion; tinnitus; alteration in EEG patterns. Anticholinergic: Paralytic ileus; hyperpyrexia; urinary retention, delayed micturition, dilatation of the urinary tract; constipation; blurred vision, disturbance of accommodation, increased intraocular pressure, mydriasis; dry mouth and rarely associated sublingual adentitis. Allergic: Drug fever; petechiae, skin rash, urticaria, itching, photosensitization (avoid excessive exposure to sunlight); edema (general, or of face and tongue). Hematologic: Agranulocytosis; bone marrow depression; leukopenia;thrombocytopenia; purpura; eosinophilia. Gastrointestinal: Nausea and vomiting; anorexia; epigastric distress; diarrhea; peculiar taste; stomatitis; abdominal cramps; black tongue.
study of complex formation in supramolecular systems – organized ensembles surfactants and macrocyclic ligands; study of coordination compounds of iron (III) and manganese (II) for magnetic resonance imaging; obtaining new types of hybrid organic-inorganic functional materials based on nanoscale hyperbranched structures. Results of these studies are of basic value in the area of coordination chemistry, bioinorganic chemistry, chemistry of nanomaterials, pharmaceutical chemistry. Proposed model and physio-chemical basis of self-assembly of nanoscale of hyperbranched polymers, set new approaches to understanding the mechanisms of gene transfection and targeted drug delivery.
Development of self-glowing actinide-doped materials with durable crystalline matrices is a new area of actinide utilization as the addition of alpha-emitting radionuclides to some glasses and crystals may confer luminescence.
== History == The drug was invented by Human Genome Sciences (HGSI) and was developed in collaboration with GSK, which later bought HGSI outright. GSK filed for US FDA approval on 14 January 2013 and for European Medicines Agency (EMA) approval on 7 March 2013. In March 2014, GSK received approval from the European Commission to market albiglutide under the name Eperzan. In April 2014, the US FDA approved albiglutide under the name Tanzeum. In August 2017, GSK announced that it intended to withdraw the drug from the worldwide market by July 2018 for economic reasons.
Sources: en.wikipedia.org
Lyophilization relies on sublimation, so water moves from solid ice to vapor without becoming liquid. The material is frozen, pressure is reduced, and controlled heat is supplied. Vapor is captured on a cold condenser, leaving a dry porous solid.
The process has three main stages: freezing, primary drying, and secondary drying. Freezing sets the ice structure, primary drying removes free ice, and secondary drying removes bound water. Each stage uses specific temperature, pressure, and time settings.
No, it is a drying method rather than a sterilization method. Removing water can limit microbial growth, but it does not reliably kill microorganisms. Sterility must come from separate steps such as filtration, heat treatment, or aseptic processing.
Conventional drying uses heat to evaporate liquid water, often at temperatures that can degrade sensitive materials. Lyophilization freezes the material first and then removes water by sublimation under vacuum. This avoids prolonged exposure to liquid water and high heat.