This is a working overview of sublimation, written for readers who want more than a one-paragraph summary but less than a textbook.
Reviewed 2026-08-01. 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.
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.
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.
| 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. |
Lyophilization removes water from a frozen material by sublimation under reduced pressure. The process begins with freezing, which converts liquid water into ice and concentrates dissolved solids. Primary drying then lowers chamber pressure so ice changes directly into vapor without passing through a liquid phase. Secondary drying raises the shelf temperature to remove bound water that remains after ice sublimation. The result is a dry, porous structure that can be reconstituted later.
Formulation composition influences whether freeze-drying produces an intact cake or a collapsed mass. Excipients such as sugars and polymers can raise the collapse temperature and provide bulk during drying. The critical temperature for primary drying is often the collapse temperature or the glass transition temperature of the maximally concentrated phase. If the product temperature exceeds this threshold, the frozen matrix may soften and lose structure. Established practice therefore links shelf temperature and chamber pressure to the formulation's thermal properties.
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.
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.
=== Iodine deficiency === Among humans with dietary iodine deficiency, the thyroid will not be able to make thyroid hormones. The lack of thyroid hormones will lead to decreased negative feedback on the pituitary gland, leading to increased production of thyroid-stimulating hormone, which causes the thyroid to enlarge in a medical condition called endemic colloid goitre. This has the effect of increasing the thyroid's ability to trap more iodide, compensating for the iodine deficiency and allowing it to produce adequate amounts of thyroid hormone.
==== Direct-acting antivirals ==== The term direct-acting antiviral (DAA) was first coined to describe anti-hepatitis C drugs that directly targeted viral processes. Prior antiviral regimens were designed to supplement the immune system's ability to fight infection as a whole. In comparison, DAAs directly disrupt hepatitis C virus entry and replication processes by interfering with viral proteins. Prior to the discovery of DAAs, hepatitis C was treated with a combination of interferon and ribavirin which increase expression of genes involved in the antiviral immune response. DAAs drastically improved treatment outcomes by increasing safety and efficacy through increased specificity, resulting in increased sustained virological response (SVR) rates. SVR is achieved when hepatitis C virus RNA remains undetectable 12–24 weeks after treatment ends. Once SVR is achieved, treatment is considered a success. Combination therapy of interferon and ribavirin has a SVR rate of approximately 65%. In contrast, SVR rates in clinical trials for numerous DAAs can be as high as 95%. The DAA drugs against hepatitis C are taken orally, as tablets, for 8 to 12 weeks and the antiviral prescribed depends on the strain (genotypes) of hepatitis C virus that are causing the infection. Both during and at the end of treatment, blood tests are used to monitor the effectiveness of the treatment and subsequent cure. The DAA commonly used combination drugs used to treat hepatitis C viral infections include:
== Management == Currently there is not a 100% effective way to eradicate P. syringae from a field. The most common way to control this pathogen is to spray bactericides with copper compounds or other heavy metals that can be combined with fungicides or other pest control chemicals. Chemical treatments with fixed copper such as Bordeaux, copper hydroxide, and cupric sulfate are used to stop the spread of P. syringae by killing the bacteria while it is in the epiphyte stage on leaves, or woody parts of trees - however resistant P. syringae strains do exist. Spraying antibiotics such as streptomycin and organic bactericides is another way to control P. syringae but is less common than the methods listed above. New research has shown that adding ammonium (NH4+) nutrition to tomato plants can cause a metabolic change leading to resistance against Pseudomonas syringae. This "ammonium syndrome" causes nutrient imbalances in the plant and therefore triggers a defense response against the pathogen. Strict hygiene practices used in orchards along with pruning in early spring and summer were proven to make the trees more resistant to P. syringae. Cauterizing cankers found on orchard trees can save the tree's life by stopping the infection from spreading. Breeding plants for resistance is another somewhat effective way to avoid P. syringae. It has been successful in the cherry rootstock with Pseudomonas syringae pv. syringae, but so far, no other species are 100% resistant to this pathogen. Resistance breeding is a slow process, especially in trees. Unfortunately, P.
Sources: en.wikipedia.org
The component steps of glycolysis were first analysed by the non-cellular fermentation experiments of Eduard Buchner during the 1890s. Buchner demonstrated that the conversion of glucose to ethanol was possible using a non-living extract of yeast, due to the action of enzymes in the extract. This experiment not only revolutionized biochemistry, but also allowed later scientists to analyze this pathway in a more controlled laboratory setting. In a series of experiments (1905–1911), scientists Arthur Harden and William Young discovered more pieces of glycolysis. They discovered the regulatory effects of ATP on glucose consumption during alcohol fermentation. They also shed light on the role of one compound as a glycolysis intermediate: fructose 1,6-bisphosphate. The elucidation of fructose 1,6-bisphosphate was accomplished by measuring CO2 levels when yeast juice was incubated with glucose. CO2 production increased rapidly then slowed down. Harden and Young noted that this process would restart if an inorganic phosphate (Pi) was added to the mixture. Harden and Young deduced that this process produced organic phosphate esters, and further experiments allowed them to extract fructose diphosphate (F-1,6-DP). Arthur Harden and William Young along with Nick Sheppard determined, in a second experiment, that a heat-sensitive high-molecular-weight subcellular fraction (the enzymes) and a heat-insensitive low-molecular-weight cytoplasm fraction (ADP, ATP and NAD+ and other cofactors) are required together for fermentation to proceed.
"Like typical metals, it [astatine] is precipitated by hydrogen sulfide even from strongly acid solutions and is displaced in a free form from sulfate solutions; it is deposited on the cathode on electrolysis." Further indications of a tendency for astatine to behave like a (heavy) metal are: "... the formation of pseudohalide compounds ... complexes of astatine cations ... complex anions of trivalent astatine ... as well as complexes with a variety of organic solvents". It has also been argued that astatine demonstrates cationic behaviour, by way of stable At+ and AtO+ forms, in strongly acidic aqueous solutions. Some of astatine's reported properties are nonmetallic. It has been extrapolated to have the narrow liquid range ordinarily associated with nonmetals (mp 302 °C; bp 337 °C), although experimental indications suggest a lower boiling point of about 230±3 °C. Batsanov gives a calculated band gap energy for astatine of 0.7 eV; this is consistent with nonmetals (in physics) having separated valence and conduction bands and thereby being either semiconductors or insulators. The chemistry of astatine in aqueous solution is mainly characterised by the formation of various anionic species. Most of its known compounds resemble those of iodine, which is a halogen and a nonmetal. Such compounds include astatides (XAt), astatates (XAtO3), and monovalent interhalogen compounds. Restrepo et al. reported that astatine appeared to be more polonium-like than halogen-like.
The Good Food Award Television and Radio Personality – 1995/1996 The England for Excellence Awards – Outstanding Contribution to Tourism Award – 1988–1998 Caterer and Hotelkeeper 1999 Chef Award – Chef of the Year The Catey Awards AA Guide Chefs' Chef of the Year 1999–2000 Waterford Wedgwood Hospitality Award – 1999 The Glenfiddich Trophy – 2001 The Cornwall Tourist Award – A special award for outstanding services to Cornwall 2002 OBE – 2003 New Year Honours: For services to tourism in Cornwall CatererSearch 100 – 14th most influential chef in UK in 2005 In 2012, Stein was among the British cultural icons selected by pop artist Sir Peter Blake to appear in a new version of his most famous artwork – the Beatles' Sgt. Pepper's Lonely Hearts Club Band album cover – to celebrate the British cultural figures of the last six decades. 5 July 2016, Rick and Jill Stein received the Special Award at the prestigious Catey Awards, for their more than 41 years of outstanding contribution to the hospitality industry. CBE – 2018 New Year Honours: For services to the economy
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.
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.