Primary drying comes up often in conversation and rarely with the context attached. Here we lay out the basics in order, then work through the practical considerations.
Updated 2026-03-18. Numbers and descriptions here follow the published literature rather than marketing material.
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.
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.
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 removes water from a frozen material by sublimation under reduced pressure. The process begins with freezing, which converts liquid water into ice and fixes the structure of the sample. After freezing, primary drying lowers pressure so ice changes directly to vapor without passing through a liquid phase. Secondary drying then removes bound water that remains after ice sublimation. The result is a dry, porous solid that often retains its original shape.
| 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 |
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.
Industries use lyophilization for pharmaceuticals, biological products, and food preservation. In the pharmaceutical sector, it extends the shelf life of injectable drugs, vaccines, and proteins that are unstable in aqueous solution. Food manufacturers apply freeze-drying to coffee, fruits, and ready meals to retain flavor and texture. The process is energy-intensive and requires specialized equipment, which limits its use to high-value products. Ongoing research examines how formulation and process parameters affect the quality of the final dried product.
Lyophilization, also known as freeze-drying, is a process that removes water from a material by freezing it and then reducing pressure to allow ice to sublimate directly into vapor. The method begins with a freezing step that solidifies the water content. Next, primary drying lowers the pressure below the triple point of water, enabling sublimation without passing through a liquid phase. A final secondary drying step removes bound water through desorption. This sequence produces a dry, porous cake that can be reconstituted later.
Equipment for lyophilization includes a vacuum chamber, temperature-controlled shelves, a condenser, and a vacuum pump. A refrigeration system cools the shelves and condenser below the product's freezing point. Process monitoring often uses Pirani and capacitance manometers, thermocouples, and resistance sensors. Cycle development balances product quality with time and energy use. Some products are annealed during freezing to improve crystallization of bulking agents. Open questions remain about scaling cycles between laboratory, pilot, and production freeze-dryers.
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.
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.
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.
1885: Berries from Norfolk, Virginia, were shipped by refrigerator car to New York. 1887: Parker Earle joined F.A. Thomas of Chicago in the fruit shipping business. The company owned 60 ice-cooled railcars by 1888, and 600 by 1891. 1888: Armour & Co. shipped beef from Chicago to Florida in a car cooled by ethyl chloride-compression machinery. Florida oranges were shipped to New York under refrigeration for the first time. 1889: The first cooled shipment of fruit from California was sold on the New York market. 1898: Russia's first refrigerator cars entered service. The country's inventory reached 1,900 by 1908, 3,000 two years later, and peaked at approximately 5,900 by 1916. The cars were used mainly for transporting butter from Siberia to the Baltic Sea, a 12-day journey. 1899: Refrigerated fruit traffic within the U.S. reached 90,000 short tons (81,647 t; 80,357 long tons) per year; Transport from California to New York averaged 12 days in 1900. 1901: Carl von Linde equipped a Russian train with a mobile, central mechanical refrigeration plant to distribute cooling to cars carrying perishable goods. Similar systems were used in Russia as late as 1975. 1905: U.S. traffic in refrigerated fruit reached 430,000 short tons (390,089 t; 383,929 long tons). As refrigerator car designs became standardized, the practice of indicating the "patentee" on the sides was discontinued. 1907: The Pacific Fruit Express began operations with more than 6,000 refrigerated cars, transporting fruit and vegetables from Western producers to Eastern consumers. U.S.
The MRE has been in continuous development since its introduction. After the introduction of the MRE, service members often heated the food by boiling them in a canteen cup over a lit fuel source. This was slow, especially in cold weather. It also produced a visible flame that was undesirable at night. Service members strongly desired a more convenient way to heat the food. Between 1988 and 1989, development and testing was conducted for a new flameless ration heater. In 1990, the Flameless Ration Heater (FRH) was introduced. Service members activate a chemical reaction with a few ounces of water, which produces an exothermic reaction. An FRH was included with each meal beginning with the MRE XIII in 1993. In an array of field tests and surveys, service members requested more entrée options and larger serving sizes. By 1994, commercial-like graphics were added to make the packets more user-friendly and appealing, while biodegradable materials were introduced for inedible components, such as spoons and napkins. The number of main dishes expanded to 16 by 1996 (including vegetarian options), 20 by 1997 and 24 by 1998. As of 2023, the system includes 24 entrées, and more than 150 additional items. The variety allows service members to trade them in order to find something palatable for various cultures and geographical regions. The ration originally came in a dark brown outer bag from 1981 to 1995 because it was designed for service in the temperate forests and plains of central Europe.
=== EC 2.7.8: Transferases for other substituted phosphate groups === EC 2.7.8.1: diacylglycerol ethanolaminephosphotransferase EC 2.7.8.2: diacylglycerol cholinephosphotransferase EC 2.7.8.3: ceramide cholinephosphotransferase EC 2.7.8.4: serine ethanolaminephosphotransferase EC 2.7.8.5: CDP-diacylglycerol—glycerol-3-phosphate 1-phosphatidyltransferase EC 2.7.8.6: undecaprenyl-phosphate galactose phosphotransferase EC 2.7.8.7: holo-[acyl-carrier-protein] synthase EC 2.7.8.8: CDP-diacylglycerol—serine O-phosphatidyltransferase EC 2.7.8.9: phosphomannan mannosephosphotransferase EC 2.7.8.10: sphingosine cholinephosphotransferase EC 2.7.8.11: CDP-diacylglycerol—inositol 3-phosphatidyltransferase EC 2.7.8.12: CDP-glycerol glycerophosphotransferase EC 2.7.8.13: phospho-N-acetylmuramoyl-pentapeptide-transferase EC 2.7.8.14: CDP-ribitol ribitolphosphotransferase EC 2.7.8.15: UDP-N-acetylglucosamine—dolichyl-phosphate N-acetylglucosaminephosphotransferase EC 2.7.8.16: deleted, now included with EC 2.7.8.2 diacylglycerol cholinephosphotransferase EC 2.7.8.17: UDP-N-acetylglucosamine—lysosomal-enzyme N-acetylglucosaminephosphotransferase EC 2.7.8.18: UDP-galactose—UDP-N-acetylglucosamine galactose phosphotransferase EC 2.7.8.19: UDP-glucose—glycoprotein glucose phosphotransferase EC 2.7.8.20: phosphatidylglycerol—membrane-oligosaccharide glycerophosphotransferase EC 2.7.8.21: membrane-oligosaccharide glycerophosphotransferase EC 2.7.8.22: 1-alkenyl-2-acylglycerol choline phosphotransferase EC 2.7.8.23: carboxyvinyl-carboxyphosphonate phosphorylmutase EC 2.7.8.24: CDP-diacylglycerol—choline O-phosphatidyltransferase EC 2.7.8.25: Now EC 2.4.2.52, triphosphoribosyl-dephospho-CoA synthase EC 2.7.8.26: adenosylcobinamide-GDP ribazoletransferase EC 2.7.8.27: sphingomyelin synthase EC 2.7.8.28: 2-phospho-L-lactate transferase EC 2.7.8.29: L-serine-phosphatidylethanolamine phosphatidyltransferase EC 2.7.8.30: Now EC 2.4.2.53, undecaprenyl-phosphate 4-deoxy-4-formamido-L-arabinose transferase EC 2.7.8.31: undecaprenyl-phosphate glucose phosphotransferase EC 2.7.8.32: 3-O-α-D-mannopyranosyl-α-D-mannopyranose xylosylphosphotransferase EC 2.7.8.33: UDP-N-acetylglucosamine—undecaprenyl-phosphate N-acetylglucosaminephosphotransferase EC 2.7.8.34: CDP-L-myo-inositol myo-inositolphosphotransferase EC 2.7.8.35: UDP-N-acetylglucosamine—decaprenyl-phosphate N-acetylglucosaminephosphotransferase EC 2.7.8.36: undecaprenyl phosphate N,N′-diacetylbacillosamine 1-phosphate transferase EC 2.7.8.37: α-D-ribose 1-methylphosphonate 5-triphosphate synthase EC 2.7.8.38: archaetidylserine synthase EC 2.7.8.39: archaetidylinositol phosphate synthase EC 2.7.8.40: UDP-N-acetylgalactosamine-undecaprenyl-phosphate N-acetylgalactosaminephosphotransferase EC 2.7.8.41: cardiolipin synthase (CMP-forming) EC 2.7.8.42: Kdo2-lipid A phosphoethanolamine 7′′-transferase EC 2.7.8.43: lipid A phosphoethanolamine transferase EC 2.7.8.44: teichoic acid glycerol-phosphate primase EC 2.7.8.45: teichoic acid glycerol-phosphate transferase EC 2.7.8.46: teichoic acid ribitol-phosphate primase EC 2.7.8.47: teichoic acid ribitol-phosphate polymerase
The LSI is a 235,000 square feet building with six floors, located between U-M's central campus and the university's medical campus in Ann Arbor. Completed in 2003, the building includes housing for wet lab and laboratory support spaces, administration offices, PI offices, interaction spaces, core laboratory areas, a combined gallery/lobby space and a small library. The exterior design of the building is intended to harmonize with other campus loft-style structures, while also meeting the needs of a modern research institute.
LED airport fixtures currently include medium-intensity runway lights, runway centerline lights, taxiway centerline and edge lights, guidance signs, and obstruction lighting. LEDs are also used as a light source for DLP projectors, and to backlight newer LCD television (referred to as LED TV), computer monitor (including laptop) and handheld device LCDs, succeeding older CCFL-backlit LCDs although being superseded by OLED screens. RGB LEDs raise the color gamut by as much as 45%. Screens for TV and computer displays can be made thinner using LEDs for backlighting. LEDs are small, durable and need little power, so they are used in handheld devices such as flashlights. LED strobe lights or camera flashes operate at a safe, low voltage, instead of the 250+ volts commonly found in xenon flashlamp-based lighting. This is especially useful in cameras on mobile phones, where space is at a premium and bulky voltage-raising circuitry is undesirable. LEDs are used for infrared illumination in night vision uses including security cameras. A ring of LEDs around a video camera, aimed forward into a retroreflective background, allows chroma keying in video productions.
Sources: en.wikipedia.org
Brian Clarke, Artist. For services to Art. Ronald Dennis, , Chair, Podium Analytics and Patron, Tommy's Campaign. For services to Industry and to Charity. Gregory Doran, lately Artistic Director, Royal Shakespeare Company. For services to the Arts. Athelstan Joseph Michael Eavis, , Founder and Leader, Glastonbury Festival. For services to Music and to Charity. Professor William John Edmunds, , Professor, Faculty of Epidemiology and Population Health, London School of Hygiene and Tropical Medicine. For services to Epidemiology. John Patrick Griffin, Founder, Addison Lee. For services to Business and to Charity. Stephen Alan Michael Hester, Chair, Easyjet and Chair, Nordea. For services to Business and to the Economy. David Charles Holmes, , Chief Executive Officer, Family Action. For services to Children and Families. Professor Amritpal Singh Hungin, , Emeritus Professor of General Practice, Newcastle University. For services to Medicine. Professor John Peter Iredale, , lately Interim Executive Chair, Medical Research Council. For services to Medical Research. The Right Honourable Sajid Javid, , Member of Parliament for Bromsgrove. For Political and Public Service. Timothy Randall Martin, Founder and Chair, Wetherspoons. For services to Hospitality and to Culture. Professor Alexander McCall Smith, , Author and Academic. For services to Literature, to Academia and to Charity Professor Neil James McCready Mortensen, lately President, Royal College of Surgeons of England. For services to Surgery. Gerald Maurice Ronson, , For services to Philanthropy and to the Jewish Community.
== Labor shortage == Medical facilities throughout the United States have gradually been experiencing a shortage in medical laboratory science professionals. The current projectory of medical laboratory personnel through 2030 is insufficient to serve medical services effectively. Reasons for the shortage include current professionals retiring, a modern increase in medical laboratory scientist and technician demand, changes in the practice caused by new technological advances (which need training to learn to use), and vacancy and retirement rates being greater than the number of graduates from medical laboratory programs. Lack of funding, low salaries, lack of a developed career ladder, and a lack of clear job requirements has made recruitment and the hiring process difficult. Newer recruiting attempts have increased the number of graduated professionals in the last five years, but not enough to meet the growing demand. Some clinical organizations suggest that professional-development programs for the allied health fields should be improved to cultivate interest in younger professionals and students. The Institute of Medicine is actively working on re-viewing policy reforms and new plans and recommendations to increase medical professional turnout among younger people. The COVID-19 pandemic highlighted the medical laboratory shortage in the medical field. Organizations such as the American Society for Clinical Laboratory Science and the American Society for Clinical Pathology are pushing for new ways to reduce this shortage and meet the demands of the public.
== Continuous flow solid-phase peptide synthesis == The first article relating to continuous flow peptide synthesis was published in 1986, but due to technical limitations, it was not until the early 2010s when more academic groups started using continuous flow for the rapid synthesis of peptides. The advantages of continuous flow over traditional batch methods are the ability to heat reagents with good temperature control, allowing the speed of reaction kinetics while minimizing side reactions. cycles times vary from 30 seconds, up to 6 minutes, depending on reaction conditions and excess of reagent. Thanks to inline analytics, such as UV/Vis spectroscopy and the use of Variable Bed Flow reactor (VBFR) that monitor the resin volume, on-resin aggregation can be identified and coupling efficiency can be evaluated.
Potentiation of GABAA receptor activity (by kavain, dihydrokavain, methysticin, dihydromethysticin, and yangonin). Inhibition of the reuptake of norepinephrine (by kavain and methysticin) and possibly also of dopamine (by kavain and desmethoxyyangonin). Binding to the CB1 receptor (by yangonin). Inhibition of voltage-gated sodium channels and voltage-gated calcium channels (by kavain and methysticin). Monoamine oxidase B reversible inhibition (by all six of the major kavalactones). Methanolic leaf extracts of Hawaiian kava cultivars showed stronger binding inhibition to several CNS receptors—including GABAA, dopamine D2, opioid (μ, δ), and histamine (H1, H2)—than root extracts, suggesting that compounds beyond the main kavalactones may contribute to the pharmacological effects of kava leaves.
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.
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.