This document provides information about lyophilization (freeze drying), including its definition as a low-temperature dehydration process involving freezing and sublimating ice. It describes the stages of lyophilization including pretreatment, freezing, primary drying to remove 95% of water via sublimation, and secondary drying to remove remaining water. Applications are in food preservation and pharmaceuticals due to heat-sensitive substances being less damaged. Advantages include extended shelf life and easy rehydration through pore formation. Disadvantages include potential for microbial growth and high costs.

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Lyophilization

2. Table Contents
Definition
Introduction
Stages of Lyophilization
Applications of Lyophilization
Advantages of Lyophilization
Disadvantages of Lyophilization
Conclusion
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3. Definition
Freeze drying, also known as lyophilization or
cryodesiccation, is a low temperature dehydration
process that involves freezing the product and
lowering pressure, removing the ice by sublimation.
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4. Introduction
• Freeze-dried foods became a major component
of astronaut and military rations.
• What began for astronaut crews as tubed meals
and freeze-dried snacks that were difficult to
rehydrate, were transformed into hot meals in
space by improving the process of rehydrating
freeze-dried meals with water.
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5. 5

6. Stages of Lyophilization
Pretreatment
• Pretreatment includes any method of treating
the product prior to freezing.
• This may include concentrating the product,
formulation revision (i.e., addition of
components to increase stability, preserve
appearance, and/or improve processing),
decreasing a high-vapor-pressure solvent, or
increasing the surface area.
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7. Stages of Lyophilization
Freezing and annealing
• During the freezing stage, the material is cooled
below its triple point, the temperature at which
the solid, liquid, and gas phases of the material
can coexist.
• This ensures that sublimation rather than
melting will occur in the following steps. To
facilitate faster and more efficient freeze drying,
larger ice crystals are preferable.
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8. Stages of Lyophilization
Primary drying
• During the primary drying phase, the pressure is
lowered (to the range of a few millibars), and
enough heat is supplied to the material for the
ice to sublimate.
• The amount of heat necessary can be calculated
using the sublimating molecules' latent heat of
sublimation. In this initial drying phase, about
95% of the water in the material is sublimated.
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9. Stages of Lyophilization
Secondary drying
• The secondary drying phase aims to remove
unfrozen water molecules, since the ice was
removed in the primary drying phase.
• In this phase, the temperature is raised higher
than in the primary drying phase, and can even
be above 0 °C (32 °F), to break any physico-
chemical interactions that have formed between
the water molecules and the frozen material.
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10. Applications of Lyophilization
• Freeze-drying causes less damage to the
substance than other dehydration methods
using higher temperatures.
• Nutrient factors that are sensitive to heat are
lost less in the process as compared to the
processes incorporating heat treatment for
drying purposes.
• Freeze-drying does not usually cause shrinkage
or toughening of the material being dried.
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11. Applications of Lyophilization
• In addition, flavours, smells, and nutritional
content generally remain unchanged,
making the process popular for preserving
food.
• However, water is not the only chemical
capable of sublimation, and the loss of
other volatile compounds such as acetic
acid (vinegar) and alcohols can yield
undesirable results.
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12. Applications of Lyophilization
• Freeze-dried products can be rehydrated
(reconstituted) much more quickly and
easily because the process leaves
microscopic pores.
• The pores are created by the ice crystals
that sublimate, leaving gaps or pores in
their place. This is especially important
when it comes to pharmaceutical uses.
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13. Advantages of Lyophilization
Shelf-life extension
• Shelf-life extension results from low
processing temperatures in conjunction with
rapid transition of water through
sublimation.
Re-hydration
• If a dried product cannot be easily or fully re-
hydrated, it is considered to be of lower
quality.
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14. Disadvantages of Lyophilization
Microbial growth
• Since the main method of microbial
decontamination for freeze drying is the low
temperature dehydration process, spoilage
organisms and pathogens resistant to these
conditions can remain in the product.
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15. Disadvantages of Lyophilization
Cost
• Freeze-drying costs about five times as much
as conventional drying, so it is most suitable
for products which increase in value with
processing.
• Costs are also variable depending on the
product, the packaging material, processing
capacity, etc.
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16. Disadvantages of Lyophilization
Silicone oil leakage
• Silicone oil is the common fluid that is used
to heat or cool shelves in the freeze-dryer.
The continuous heat/cool cycle can lead to a
leakage of silicone oil at weak areas that
connect the shelf and hose.
• This can contaminate the product leading to
major losses of pharmaceuticals and food
products.
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17. Conclusion
 Lyophilization or freeze drying is a process in
which water is removed from a product after it is
frozen and placed under a vacuum, allowing the
ice to change directly from solid to vapor without
passing through a liquid phase.
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18. References
– Google.com
– Wikipedia.org
– Studymafia.org
– Slidespanda.com

19. Thanks
To
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