This is a working overview of sublimation, written for readers who want more than a one-paragraph summary but less than a textbook.
Reviewed 2026-02-22. Anything still debated is marked as such rather than presented as settled.
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.
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.
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.
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.
| Property | Value | Notes |
|---|---|---|
| Common synonyms | Freeze-drying; lyophilisation; cryodesiccation | Regional spelling and historical terms. |
| Primary drying pressure | 0.05-0.5 mbar (5-50 Pa) | Kept below the triple point of water; product-specific. |
| Shelf temperature range | -40 to +40 °C | Freezing, primary, and secondary stages use different set points. |
| Cycle duration | 12-72 hours | Depends on fill volume, formulation, and equipment. |
| Condenser temperature | -50 to -80 °C | Must remain below the product's ice temperature. |
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.
The process relies on the phase diagram of water, where the triple point marks the conditions at which ice, liquid water, and vapor coexist. By maintaining pressure below this point, typically around 0.01 to 0.1 millibar, sublimation becomes the dominant mechanism. Formulations often include excipients such as sugars or polymers that act as lyoprotectants and bulking agents. These additives help preserve the structure of the active ingredient and prevent collapse during drying. The choice of excipient and freezing rate influences the final cake morphology and stability.
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.
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The Independent Office for Police Conduct launches an investigation into the incident the following day. The UK government publishes an updated list of 214 schools and colleges in England affected by reinforced autoclaved aerated concrete. 20 October – 2023 Mid Bedfordshire by-election: Labour MP Alistair Strathern wins the constituency of Mid Bedfordshire, with the Conservatives' share of the vote falling by 28.7%, one of the largest swings of the post-war era. 2023 Tamworth by-election: Labour MP Sarah Edwards wins the constituency of Tamworth, with the Conservatives' share of the vote falling by 25.6%. Leeds Bradford Airport is closed, causing delays to flights, after a TUI plane skids on the runway during landing as a result of heavy rainfall caused by Storm Babet. The airport reopens again the following day. Scotland Yard has reported an increase in the number of antisemitic crimes in London since the start of the Israel–Hamas conflict, with 218 incidents reported between 1 and 18 October; the number of incidents reported over the same period in 2022 was 15. 21 October – The UK government announces reforms to recycling in England that will see the majority of households receive a weekly collection of food waste by 2026, and a designated list of items councils must recycle. Police and Transport for London officials are investigating after video emerged online of a tube driver on the Central Line chanting pro-Palestinian slogans on a train. The driver is subsequently suspended pending an investigation by TfL.
In his (August 1962) Report to the National Research Council of the National Academy of Sciences (AP.2), Archie Palmer reported that, of the 945 US "higher education institutions" he had surveyed, 349 had either "formulated and adopted a formalized research and patent policy", or were observing "a generally accepted practice with respect to the handling of research and patent matters", whilst the remaining 596 (which, he observed, conducted "little or no scientific or technological research") had "no formalized research or patent policies". In 1965, 96 US patents were granted to 28 "US universities or related institutions"; in 1992, 1500 US patents were granted to more than 150 "US universities or related institutions" (RH.2, p. 119). In 2025, the (formerly reluctant) University of California had been granted 571 patents, making the university's total "over 6,800 active patents" (JB.1). According to the economists Stanley Engerman and Gavin Wright (SE.1), (a) until 1933 there were more US patents issued to individuals than those issued to corporations, (b) by 1950 the ratio was 50:50, (c) by 1998, whilst the number of US patents issued to individual inventors remained more or less the same, (i.e., 10,000–15,000 per annum), they only represented approx. 10% of the number of patents issued.
Sources: en.wikipedia.org
== Politics == Christian Heritage Party (disambiguation) Christian Historical Party (1903–1908), a Dutch conservative party Republican People's Party (Cumhuriyet Halk Partisi), a Turkish centre-left party
=== Use of other researchers' data === Watson and Crick's use of DNA X-ray diffraction data collected by Franklin and Wilkins has generated an enduring controversy. It arose from the fact that some of Franklin's unpublished data were used without her knowledge or consent by Watson and Crick in their construction of the double helix model of DNA. Of the four DNA researchers, only Franklin had a degree in chemistry; Wilkins and Crick had backgrounds in physics, Watson in biology.
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The increase in the fraction of estradiol bound to SHBG results in a significant decrease in the percentage of free or unbound and hence bioactive estradiol. As a result, the bioavailability and potency of oral estradiol may be diminished relative to parenteral estradiol routes by some amount. However, a study found that the free fraction of estradiol was similar with doses of oral and topical estradiol that resulted in equivalent total estradiol levels.
11β-hydroxylation of 17OHP or P4 by CYP11B1 in the adrenal cortex into 21dF or 11OHP4, respectively, 5α-reduction by SRD5A1/SRD5A2, cleavage of a side-chain (C17-C20 bond) from the steroid nucleus by 17,20-lyase activity of CYP17A1 which converts a C21 steroid to a C19 steroid, 17β-reduction by AKR1C3 (an oxo (=O) functional group in position 17β replaced to the hydroxyl (−OH) functional group), reversible 11β-reduction/oxidation of the ketone or alcohol (an oxo (=O) functional group or hydroxyl (−OH) functional group, respectively) by HSD11B1/HSD11B2. reversible 3β-reduction/oxidation of the ketone or alcohol (an oxo (=O) functional group or hydroxyl (−OH) functional group, respectively) by AKR1C2 or AKR1C4.
Sources: en.wikipedia.org
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== Preservatives == Frozen products do not require any added preservatives because microorganisms do not grow when the temperature of the food is below −9.5 °C (15 °F), which is sufficient on its own in preventing food spoilage. Long-term preservation of food may call for food storage at even lower temperatures. Carboxymethylcellulose (CMC), a tasteless and odorless stabilizer, is typically added to frozen food because it does not adulterate the quality of the product.
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occasionally penicillins including penicillin, ampicillin and ampicillin-sulbactam, amoxicillin and amoxicillin-clavulnate, and piperacillin-tazobactam (not all vancomycin-resistant Enterococcus isolates are resistant to penicillin and ampicillin) occasionally doxycycline and minocycline occasionally fluoroquinolones such as moxifloxacin, levofloxacin, and ciprofloxacin
Sources: en.wikipedia.org
Simple drying usually removes water by evaporation from a liquid or solid, often with heat. Lyophilization first freezes the material and then removes ice by sublimation under vacuum. This avoids prolonged exposure to liquid water and high temperatures.
Reduced pressure lowers the boiling point of water and allows ice to sublime at temperatures below freezing. It also helps remove water vapor from the product toward the condenser. The exact pressure is chosen to stay below the triple point of water.
No. Materials with low solids content or high volatile solvents may form weak or collapsed cakes. Some proteins and cells require stabilizers to survive freezing and drying stresses. Feasibility depends on formulation and process design.
The main change is sublimation, in which ice becomes water vapor without melting into liquid water. This occurs when the chamber pressure is held below the vapor pressure of ice while mild heat is supplied. The result is a dry, porous solid that retains much of its original shape.