Dry, stable solids
Remove water to give a dry product that stores well.
Useful forExtracts, biomass, nanoparticles, food samplesFreeze Dryer
A lyophiliser (freeze dryer) removes water from a frozen sample by sublimation under vacuum. It dries heat-sensitive and biological materials gently, leaving a stable, porous solid that is easy to store and redissolve.
The sample is frozen, then placed under vacuum so that its ice turns directly into vapour (sublimation). The vapour is trapped as frost on a condenser held at −50 °C or colder; gentle shelf heating supplies the energy, and a final secondary drying stage removes bound water.
Because the sample never melts or is heated strongly, proteins, cultures and plant extracts keep their activity, and the product keeps its structure as a porous cake. Oven or vacuum drying is faster but can collapse, denature or oxidise sensitive material.
The sample is frozen solid in vials, tubes or trays, often at −40 °C or colder.
The chamber is evacuated to a low pressure, typically around 0.1 mbar or lower.
Ice turns straight into vapour, which is trapped as frost on the cold condenser.
Secondary drying removes bound water, leaving a dry, porous cake that is sealed and returned.
Remove water to give a dry product that stores well.
Useful forExtracts, biomass, nanoparticles, food samplesDry at low temperature without melting or denaturing.
Useful forProteins, enzymes, cultures, plant extractsKeep the original structure as a porous solid that redissolves quickly.
Useful forFormulations, scaffolds, reconstitutionPrepare dry material for FTIR, XRD, BET or thermal analysis.
Useful forSolid-state and surface characterisationRemove water from dilute aqueous samples without heating them.
Useful forDilute extracts and fractions1 option · none added yet
Hazardous or air-sensitive samples: mention it in your request, and attach the MSDS if you have one.
Typically 4–6 working days after samples reach the lab.
Price confirmed in your quotation, depending on user type, options and number of samples.
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