This is a working overview of primary drying, written for readers who want more than a one-paragraph summary but less than a textbook.
Reviewed 2025-08-08. Anything still debated is marked as such rather than presented as settled.
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.
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.
The physics of lyophilization couples heat transfer, mass transfer, and phase behavior. Sublimation requires a vapor pressure difference between the ice front and the chamber, and the dried layer adds resistance to vapor flow. Amorphous formulations are characterized by a glass transition temperature of the maximally freeze-concentrated solute, often denoted Tg'. Crystalline bulking agents can provide structure, while amorphous excipients stabilize labile components. Open questions remain about spatial heterogeneity, edge effects, and how laboratory cycles scale to production.
Lyophilization is a drying process in which a solvent, usually water, is removed from a frozen material by sublimation under reduced pressure. The material is first solidified, then placed under vacuum so that ice transitions directly to vapor without a bulk liquid phase. This approach suits heat-sensitive substances that would degrade during conventional evaporation. Primary drying removes unbound ice, while secondary drying reduces water that remains adsorbed to the solid matrix. The result is a porous, lightweight solid that can be reconstituted later.
A typical cycle begins with freezing, sometimes including an annealing step to control ice crystal size. Freezing conditions influence the pore network that later allows vapor escape. During primary drying, shelf temperature and chamber pressure are set so heat enters the product while its temperature stays below the collapse or eutectic point. Secondary drying then raises the shelf temperature to desorb bound water and lower residual moisture. Cycle design depends on formulation, fill volume, container type, and equipment capability.
| Property | Value | Notes |
|---|---|---|
| Process name | Lyophilization or freeze-drying | Both terms appear in technical standards and literature. |
| Phase transition | Sublimation | Solid ice becomes vapor without a liquid step. |
| Typical chamber pressure | 0.05-0.5 mbar | Range depends on product temperature and equipment. |
| Typical product temperature | -40 °C to -10 °C | Measured during primary drying; formulation sets limits. |
| Water content after drying | 0.5-3% w/w | Target varies by material and stability needs. |
Formulation composition influences whether freeze-drying produces an intact cake or a collapsed mass. Excipients such as sugars and polymers can raise the collapse temperature and provide bulk during drying. The critical temperature for primary drying is often the collapse temperature or the glass transition temperature of the maximally concentrated phase. If the product temperature exceeds this threshold, the frozen matrix may soften and lose structure. Established practice therefore links shelf temperature and chamber pressure to the formulation's thermal properties.
The physics of freeze-drying couples heat transfer, mass transfer, and phase change. Heat supplied through the shelf must reach the sublimation front without melting the ice or degrading the product. Water vapor then travels through the already dried layer and leaves the chamber, where low pressure and cold traps keep it from returning. The dried layer acts as a resistance to vapor flow, so drying rate changes as the front recedes. Open questions remain about how pore structure and formulation heterogeneity affect drying uniformity at larger scales.
Lyophilization removes water from a frozen material by sublimation under reduced pressure. The process begins with freezing, which converts liquid water into ice and concentrates dissolved solids. Primary drying then lowers chamber pressure so ice changes directly into vapor without passing through a liquid phase. Secondary drying raises the shelf temperature to remove bound water that remains after ice sublimation. The result is a dry, porous structure that can be reconstituted later.
A freeze-dryer consists of a vacuum chamber, temperature-controlled shelves, a condenser, and a vacuum pump. Vials, ampoules, or bulk trays hold the product during the cycle. The condenser traps water vapor as ice at a temperature lower than the product. Cycle development balances shelf temperature, chamber pressure, and time. Scale-up can be difficult because heat and mass transfer change with equipment size, so process analytical tools and conservative validation are often used.
Lyophilization is a dehydration technique in which a product is frozen and the solvent is removed under reduced pressure. The low pressure allows ice to sublimate directly into vapor without passing through a bulk liquid phase. This differs from conventional drying, where heat drives evaporation and can damage heat-sensitive structures. The process is used for biological materials, pharmaceutical formulations, and some foods. Its main advantage is preservation of porous structure and rapid reconstitution.
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.
== Professional contribution == Kalra established Bharti Hospital in Karnal, which offers clinical care, research, training, and education in endocrinology. As executive editor (2011–15), he played a role in strengthening the Indian Journal of Endocrinology and Metabolism (IJEM), which became recognised as India's second-highest-ranked scientific journal according to Google Metrics. He also serves as executive editor of Thyroid Research and Practice and associate editor of Diabetic Medicine (UK). In addition, he is an international advisory board member for several journals, including US Endocrinology, the Sri Lankan Journal of Diabetes, Endocrinology and Metabolism (SLJDEM), the Journal of Pakistan Medical Association, and the Journal of Diabetes and Endocrinology Association of Nepal (JDEAN). As a founder member and past president, Kalra has contributed to the establishment and growth of the South Asian Federation of Endocrine Societies (SAFES). His contributions have been recognised in neighbouring countries, and he has been awarded Fellowship and Life Membership of the Sri Lanka College of Endocrinologists (SLCE), as well as life membership of the Pakistan Endocrine Society (PES).
1967: Sue Arnold became the first female British Geological Survey person to go to sea on a research vessel. 1967: South African radiobiologist Tikvah Alper discovered that scrapie, an infectious brain disease affecting sheep, did not spread via DNA or RNA like a viral or bacterial disease. The discovery enabled scientists to better understand diseases caused by prions. 1967: Yvonne Brill, a Canadian-American rocket and jet propulsion engineer, invented the hydrazine resistojet propulsion system. 1968: Japanese pioneer of molecular biology Tsuneko Okazaki studied DNA replication and discovered Okazaki fragments. 1969: British biostratigrapher Beris Cox became the first female paleontologist in the British Geological Survey. 1969: British botanist Irene Manton became the first woman president of the British Pteridological Society. 1969: Ukrainian-born astronomer Svetlana Gerasimenko co-discovered the 67P/Churyumov–Gerasimenko comet. 1969: A group of women scientists from the United States (Lois Jones, Terry Tickhill, Kay Lindsay, Eileen McSaveney, and Jean Pearson) and New Zealand (Pamela Young) become the first women to visit and work at the South Pole.
Carnation Evaporated Milk (now owned by Nestlé and licensed to Smuckers in Canada) Dairy Isle (Canada by ADL) PET Evaporated Milk (now owned by Smuckers) Magnolia evaporated milk - (now produced by Eagle Family Foods ) Viking Melk (Norway) - invented by Olav Johan Sopp in 1891, a Nestlé brand since 1897 F&N Evaporated Milk California Farms Evaporated Milk Rainbow Milk, a brand of Royal Friesland Foods Nordmilch AG (Now DMK Deutsches Milchkontor) - Germany Jerzee Evaporated Milk (purchased in 2006 from Diehl Food Products) O-AT-KA Evaporated Milk Ferdi Evaporated Milk (Malaysia) Vitalait Evaporated Milk (Senegal) Luna Evaporated Milk (Saudi Arabia) Gloria Evaporated Milk (Peru)
== Research directions == Current research and recommendations to manage severe acute malnutrition (SAM), such as kwashiorkor, in children, are largely based on expert opinions. Only one-third of the WHO guidelines for the management of SAM are based on epidemiological and clinical research. Further studies are needed to "improve treatment outcomes in the large number of children with SAM."
=== Pharmacodynamics === Pharmacodynamics refers to the biochemical and physiological effects of drugs on the body and the mechanism of the action. it answers the question, "What does the drug do to the body?" This include :
Sources: en.wikipedia.org
Because isotopes differ in mass from each other by a nearly integer amount of Da, the many isotopic peaks tend to group into so-called isotopometric clusters in a mass spectrum, with each cluster smearing into one peak. For large molecules, this most abundant peak may be different from the monoisotopic peak, and can be calculated using either a full prediction of all peaks (using the natural abundances) or approximately to integer precision using pre-calculated tables derived from a binomial distribution.
== External links == FDA regulation on the use of TTI's in the seafood industry. Article on the introduction of a TTI at a large food producer Archived 2018-08-14 at the Wayback Machine WRAP Food Waste Report (1.4 MB) WHO Factsheet on the global amount of food related illnesses Article on the introduction of a TTI at a food producer in Switzerland
== Other use of sake kasu == Sake kasu can be found in different cosmetics and skincare products such as facial masks, bath powder, and face cream. There is an old folktale about an elderly man who worked in a brewery with youthful-looking hands compare to his old wrinkled face; in light of this, different cosmetics companies use sake kasu as an ingredient and a selling point for their product. A research scientist found an old sake brewer who had no wrinkles on his hands due to the constant contact with the yeast produced during the sake fermentation process. Other research focused on the yeast produced during the sake fermentation process leading to a product line called Pitera. Sake kasu can also be used as the main ingredient for homemade beauty products including sake kasu facial masks and body masks. Adding citrus fruit juice, honey, and rice water, aloe vera or rose water to sake kasu can create a mask for both face and body. It brightens the users' skin and the antioxidants in the mask can stimulate collagen production. Because sake kasu contains alcohol, it is recommended that sunscreen be applied before using the homemade sake kasu mask. Sake kasu can be beneficial for cosmetic use due to the high amount of triacylglycerols found in freeze-dried sake kazu. Tyrosinase catalytic activity is hindered by the n-hexane extract from freeze-dried sake kasu. Tyrosinase inhibitor was further purified by the n-hexane extract from the freeze-dried sake kasu.
== History == Cattle were brought to Japan from the Korean Peninsula or China, but archaeological and genetic studies have proposed different dates for their arrival, ranging from around the turn of the era to the 5th century.
Sources: en.wikipedia.org
=== By mouth === Use of heroin by mouth is less common than other methods of administration, mainly because there is little to no "rush", and the effects are less potent. Heroin is entirely converted to morphine by means of first-pass metabolism, resulting in deacetylation when ingested. Heroin's oral bioavailability is both dose-dependent (as is morphine's) and significantly higher than oral use of morphine itself, reaching up to 64.2% for high doses and 45.6% for low doses; opiate-naive users showed far less absorption of the drug at low doses, having bioavailabilities of only up to 22.9%. The maximum plasma concentration of morphine following oral administration of heroin was around twice as much as that of oral morphine.
The NIST scientists devised a method to compensate for silver lost from the anode by mechanical causes, and conducted an isotope analysis of the silver used to determine its atomic weight. Their value for the conventional Faraday constant was F90 = 96485.39(13) C/mol, which corresponds to a value for the Avogadro constant of 6.0221449(78)×1023 mol−1: both values have a relative standard uncertainty of 1.3×10−6.
=== Pharmacokinetics === RO5263397 has shown favorable pharmacokinetic properties for in vivo use based on its physicochemical properties and preclinical research. It is mainly metabolized by N-glucuronidation in humans. UGT2B10 polymorphisms can result in profoundly altered exposure to RO5263397 in humans. Implicated polymorphisms appear to be especially prevalent in people of African descent.
While lifetime medical costs for obese individuals may be lower than for healthy weight individuals, obese individuals cause significant economic productivity loss (ranging from $13.4 billion to $26.8 billion in 2016). The obesity rate has steadily increased since 1960–1962, where approximately 13% of American adults were obese. By 2014, figures from the CDC found that more than one-third (crude estimate 36.5%) of U.S. adults and 17% of children were obese. By 2014, figures from the National Institute of diabetes shows that 82% of Americans are overweight. National Center for Health Statistics at the CDC showed that 42.4% of U.S. adults were obese as of 2017–2018 (43% for men and 41.9% for women). The National institute of Diabetes states that 73.1% of Americans were obese or overweight as of 2017-2018. For the following statistics, "adult" is defined as age 20 and over. The overweight + obese percentages for the overall US population are higher reaching 39.4% in 1997, 44.5% in 2004, 56.6% in 2007, 63.8% (adults) and 17% (children) in 2008, in 2010 65.7% of American adults and 17% of American children are overweight or obese, and 63% of teenage girls become overweight by age 11. In 2013 the Organization for Economic Co-operation and Development (OECD) found that 57.6% of all American citizens were overweight or obese. The organization estimated that 3/4 of the American population would likely be overweight or obese by 2020. According to research done by the Harvard T.H.
As a result, while the use of 1–3 mm microbore columns and lower flow rates of 50–200 μl/min was commonly considered necessary for optimum operation in the past, this limitation is no longer as important, and the higher column capacity of larger bore columns can now be advantageously employed with ESI LC–MS systems. Positively and negatively charged ions can be created by switching polarities, and it is possible to acquire alternate positive and negative mode spectra rapidly within the same LC run. While most large molecules (greater than MW 1500–2000) produce multiply charged ions in the ESI source, the majority of smaller molecules produce singly charged ions.
Sources: en.wikipedia.org
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.
Lowering pressure reduces the boiling point of water and allows ice to sublimate at temperatures below freezing. Vacuum also limits convective heat transfer, so heat is usually supplied by shelves or radiation. The pressure must stay below the vapor pressure of ice at the product temperature.
The cycle typically includes freezing, primary drying, and secondary drying. Freezing solidifies water and sets the pore structure; primary drying removes bulk ice; secondary drying removes bound water. Some cycles add annealing or pre-freezing steps.
Freezing only converts liquid to solid. Lyophilization adds vacuum and controlled warming so frozen solvent sublimes, leaving a dry porous solid. The two steps are related but not interchangeable.