FREEZE DRYING SERVICE

Download Lyophilization Request Form (Lyobetas)

Download Lyophilization Request Form (Lyoquest)

The lyophilization process in food is considered the best dehydration method because, in addition to preserving the organoleptic and nutritional characteristics of the food, it adds value by reducing costs related to transportation and storage.

Lyophilization is a preservation process through sublimation, used to reduce losses of volatile or heat-sensitive components. Unlike traditional drying processes, which use high temperatures to extend the shelf life of food but may cause physical and chemical changes, as well as alterations in taste or texture, lyophilization maintains the sensory quality of the food, making it more appealing to consumers.

The lyophilization process consists of two stages. The first stage is freezing the sample within a temperature range of -20°C to -80°C. The second stage involves sublimation or primary drying of the frozen product.

The Unit has two laboratory lyophilizers and two pilot lyophilizers:

Lyobeta, 2 units - TELSTAR, Lyoquest- TELSTAR Delta 2-24 LSCplus - MARTIN CHRIST

Technician: Sandra Gorgojo García (sandra.gorgojo@csic.es)

Download Lyophilizer Guidelines for Internal Users

Lyophilization services we offer include:

  • Lyophilization of Foods: With the option of using vials and/or trays and vacuum packaging of the product.
  • Lyophilization of Microbial Strains: With the option of using vials and ensuring sterility of the product.