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.
A formulation often contains excipients that protect the active ingredient during freezing and drying. Bulking agents provide structure, while lyoprotectants stabilize sensitive molecules. The freezing step can produce ice crystals whose size and distribution affect the drying rate, and cycle design includes freezing, annealing, and drying phases. If the product temperature rises above a critical value, the cake may collapse or lose its porous structure. Successful lyophilization therefore depends on the interaction between formulation, equipment, and cycle design.
Lyophilization is a dehydration process that removes water from a frozen material by sublimation under low pressure. The material is first frozen to convert liquid water into ice. Next, the pressure is reduced below the triple point of water so that ice changes directly into vapor without passing through a liquid phase. This step is called primary drying. The result is a porous solid or cake that retains the original shape of the frozen solution.
After primary drying, secondary drying removes water that remains bound to the material. This stage raises the shelf temperature while maintaining low pressure, which encourages desorption of unfrozen water. Residual moisture can be reduced to a low percentage, improving stability for many products. The process parameters, including freezing rate, shelf temperature, and chamber pressure, influence the final pore structure and reconstitution behavior. Control of these variables helps prevent collapse or meltback during drying.
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.
| Property | Value | Notes |
|---|---|---|
| Common synonyms | Freeze-drying, lyophilisation | Lyophilization is the American spelling; lyophilisation is British |
| Primary drying mechanism | Sublimation of ice | Occurs under vacuum below the triple point |
| Typical chamber pressure | 0.05-0.5 mbar | Range depends on product and equipment |
| Typical shelf temperature during freezing | -40 to -20 °C | Lower temperatures may be used for labile products |
| Resulting product form | Porous cake or powder | Appearance depends on formulation and cycle |
The process generally proceeds in three stages: freezing, primary drying, and secondary drying. During freezing, controlled cooling converts water into ice and may also crystallize or vitrify solutes. In primary drying, the pressure is lowered below the triple point, and heat is supplied so ice sublimes directly to vapor. Secondary drying removes water that remains bound to the solid matrix, yielding a low final water content. Product temperature must stay below the collapse or glass transition temperature to maintain structure. Cycle design therefore balances shelf temperature, chamber pressure, and time.
Freeze-drying is used for materials whose activity or structure depends on low temperature and low water content. Examples include certain biologics, diagnostic reagents, starter cultures, coffee, and porous inorganic precursors. The dried product forms a cake whose porosity aids rapid wetting and dissolution. Main drawbacks are high energy use, long cycle times, and sensitivity to formulation and equipment variation. Questions remain about how freezing rates and ice morphology affect batch uniformity, especially when moving from laboratory to production scale.
Lyophilization, also called freeze-drying, is a dehydration process in which a solvent, usually water, is frozen and then removed by sublimation under reduced pressure. The method preserves heat-sensitive materials that would degrade in conventional drying. Large-scale use grew during the mid-twentieth century for blood plasma and antibiotics, and it later expanded to vaccines, enzymes, foods, and advanced materials. The process produces a dry, porous solid that usually reconstitutes rapidly. It is distinct from simple evaporation because the solvent bypasses the liquid phase during primary removal.
Lyophilization, also called freeze-drying, removes water from a frozen material by sublimation under reduced pressure. The process begins with freezing, which converts free water into ice and may also produce a glassy phase. Primary drying then lowers chamber pressure so ice sublimes directly to vapor without passing through a liquid stage. Secondary drying raises the temperature modestly to remove bound water. The result is a porous, dry solid that usually reconstitutes quickly. Each stage influences pore structure, residual moisture, and stability.
The physics of lyophilization depends on phase boundaries and heat and mass transfer. During primary drying, heat supplied to the product must equal the latent heat of sublimation, while water vapor moves through the drying cake to the condenser. If shelf temperature or pressure is set too high, the ice front can exceed the collapse temperature, causing meltback or pore collapse. If conditions are too cold, drying slows and costs rise. Formulation excipients, vial geometry, and freezing rate alter these limits.
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==== Aircraft ==== Wright Aeronautical used a magnesium crankcase in the WWII-era Wright R-3350 Duplex Cyclone aviation engine. This presented a serious problem for the earliest models of the Boeing B-29 Superfortress heavy bomber when an in-flight engine fire ignited the engine crankcase. The resulting combustion was as hot as 5,600 °F (3,100 °C) and could sever the wing spar from the fuselage.
=== Wettability and absorption === Some atmospheric effects on the functionality of adhesive devices can be characterized by following the theory of surface energy and interfacial tension. It is known that γ12 = (1/2)W121 = (1/2)W212. If γ12 is high, then each species finds it favorable to cohere while in contact with a foreign species, rather than dissociate and mix with the other. If this is true, then it follows that when the interfacial tension is high, the force of adhesion is weak, since each species does not find it favorable to bond to the other. The interfacial tension of a liquid and a solid is directly related to the liquid's wettability (relative to the solid), and thus one can extrapolate that cohesion increases in non-wetting liquids and decreases in wetting liquids. One example that verifies this is polydimethyl siloxane rubber, which has a work of self-adhesion of 43.6 mJ/m2 in air, 74 mJ/m2 in water (a nonwetting liquid) and 6 mJ/m2 in methanol (a wetting liquid). This argument can be extended to the idea that when a surface is in a medium with which binding is favorable, it will be less likely to adhere to another surface, since the medium is taking up the potential sites on the surface that would otherwise be available to adhere to another surface. Naturally this applies very strongly to wetting liquids, but also to gas molecules that could adsorb onto the surface in question, thereby occupying potential adhesion sites.
Tomatoes, with their umami flavor, are extensively used in Mediterranean cuisine as a key ingredient in pizza and many pasta sauces. Tomatoes are used in Spanish gazpacho and Catalan pa amb tomàquet. The tomato is a crucial and ubiquitous part of Middle Eastern cuisine, served fresh in salads (e.g., Arab salad, Israeli salad, Shirazi salad and Turkish salad), grilled with kebabs and other dishes, made into sauces, and so on. Tomatoes were gradually incorporated into Indian curry dishes after Europeans introduced them. A Kashmiri curry, rogan josh, often contains tomato; it may originally have been colored red with chili pepper, and tomatoes may characterize the Punjabi version of the dish. The modern British curry tikka masala often has a tomato and cream sauce.
== Discontinued operations == In 1998, Dairy Farm sold out its 49% interest in Nestlé Dairy Farm, set up in 1992 to develop dairy products factories throughout China, to Nestlé; on the merger of Kwik Save with Somerfield, Dairy Farm sold its 11% holding for US$290 million. Dairy Farm acquired 25% of the "No Frills" Kwik Save Group in 1987; Sold the 108-store Simago chain in Spain acquired in 1990. In March 2000, Dairy Farm sold its half share in DFI Géant, the Taiwan hypermarket opened in 1998 back to Casino, its joint venture partner. In 2001, the company sold the 287-store Franklins chain in Australia which it acquired in 1978. Its Hong Kong–based distribution business, Sims Trading, was sold to CITIC Pacific. In June 2002, the 61-store Woolworths chain in New Zealand acquired in 1990, was sold for US$337 million. In 2004, the Group's Hong Kong ice manufacturing business which began in 1918 was sold for US$107 million. In 2023, the Group's Malaysian food retailing business was sold to Macrovalue Sdn Bhd On 19 April 2024, DFI's subsidiary PT Hero Supermarket Tbk announced it would divest its supermarket businesses along with the rights to the Hero brand to PT Hero Retail Nusantara for 135 billion rupiahs. In 2025, DFI Retail Group in Singapore announced the sale of its food retail operations (Cold Storage, CS Fresh, Jasons Deli, and Giant) to Malaysian-based Macrovalue for S$125 million.
Sources: en.wikipedia.org
=== Hair === Adenosine has been shown to promote thickening of hair on people with thinning hair. A 2013 study compared topical adenosine with minoxidil in male androgenetic alopecia, finding it was as potent as minoxidil (in overall treatment outcomes) but with higher satisfaction rate with patients due to "faster prevention of hair loss and appearance of the newly grown hairs" (further trials were called for to clarify the findings).
=== Broken bone injuries in monkeys === In November 2023, the company was fined $9,000 due to the injuries of six monkeys between 2018 and 2022, mostly broken bones due to poor handling. After the injuries, four monkeys were euthanized.
== DNA storage == DNA storage is an important aspect of DNA extraction projects as it ensures the integrity and stability of the extracted DNA for downstream applications. One common method of DNA storage is ethanol precipitation, which involves adding ethanol and a salt, such as sodium chloride or potassium acetate, to the extracted DNA to precipitate it out of solution. The DNA is then pelleted by centrifugation and washed with 70% ethanol to remove any remaining contaminants. The DNA pellet is then air-dried and resuspended in a buffer, such as Tris-EDTA (TE) buffer, for storage. Another method is freezing the DNA in a buffer such as TE buffer, or in a cryoprotectant such as glycerol or DMSO, at -20 or -80 degrees Celsius. This method preserves the integrity of the DNA and slows down the activity of any enzymes that may degrade it. It's important to note that the choice of storage buffer and conditions will depend on the downstream application for which the DNA is intended. For example, if the DNA is to be used for PCR, it may be stored in TE buffer at 4 degrees Celsius, while if it is to be used for long-term storage or shipping, it may be stored in ethanol at -20 degrees Celsius. The extracted DNA should be regularly checked for its quality and integrity, such as by running a gel electrophoresis or spectrophotometry. The storage conditions should be also noted and controlled, such as the temperature and humidity. It's also important to consider the long-term stability of the DNA and the potential for degradation over time.
Aggregation of LDL cholesterol by ceramide causes LDL retention in arterial walls, leading to atherosclerosis. Ceramides cause endothelial dysfunction by activating protein phosphatase 2 (PP2A). In mitochondria, ceramide suppresses the electron transport chain and induces production of reactive oxygen species.
Sources: en.wikipedia.org
Lyophilization removes water by sublimation from a frozen material, while evaporation changes liquid water into vapor. The low-pressure freezing step avoids the liquid phase and can preserve heat-sensitive structures.
Vacuum lowers the pressure below the triple point of water, allowing ice to sublimate directly into vapor. It also helps remove water vapor from the product chamber and shortens primary drying.
Many aqueous solutions and suspensions can be freeze-dried, but some formulations collapse or do not form a stable cake. The process requires careful formulation and cycle development.
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.