Laboratory Freeze Dryer

Freeze drying is a process whereby a product is dried under low temperature and vacuum. The water in the sample is first frozen to a solid and then removed directly by turning the ice into vapor. This is done under vacuum and without having to pass through the liquid phase. The unique advantage of Freeze drying is that the samples are kept at low temperatures and remain frozen during the entire drying process, thereby preserving thermo labile components (proteins, flavors, colors), all while maintaining the original shape and size. The dried product can then be stored for long periods without the risk of changing composition or being infected by microorganisms.

The aspect of the freeze drying process that makes it different from other dehydration techniques, is that dehydration takes place while the product is in a frozen state and under a vacuum. These conditions stabilize the product, minimizing the effects of oxidation and other degradation processes. Freeze drying has become an accepted method of processing heat sensitive products that require long term storage at temperatures above freezing.