Biotechnology

1. Freeze-Drying
of
Protein

2. Presented By
ID: 193-29-294 ID: 191-29-1556
ID: 193-29-302
Md.
Miron
Hossain
Shahriar
Sakib
Mst.
Jannatul
Ferdous

3. INTRODUCTION
Freeze-drying stabilizes and preserves the
product’s proteins. The product begins in
liquid form, and is then frozen, causing
crystals to form. Next, the product is dried in a
vacuum before the temperature is increased.

4. CONCEPT OF
Triple Point
01 Freezing Point
02
Eutectic Point
03 Glass-Transition Temperature
04

5. Triple Point
01.

6. 02. Freezing Point

7. 03. Eutectic Point

8. 04. Glass-Transition
Temperature

9. Principle
Freeze drying also called as lyophilization. It is a low temperature
dehydration process that involves freezing. Process was first
applied to food products after the second world war. Coffee was
first freeze dried food products to be produced but now
vegetables, fruits, fishes, meats can be freeze dried.

10. Steps:
2. Freezing (Solidification):
- Low temperature and low atmospheric pressure.
- Ice crystallization
- (-50 degree celcius to -80 degree celcius)
1. Pre-treatment:
- This may include concentrating the product & formulation revision.
- Decrease high vapor pressure solvent.
- Increase the surface area

11. Steps:
4. Secondary Drying:
- Desorption
- Temperature increase with 50 degree celcius & Pressure decrease.
- Water stage not involved.
3. Primary Drying:
- Sublimation: Ice will be removed from the product which is freezed.
- Pressure decrease heat is supplied.
- 98% - 99% of moisture will be removed.

12. Excipients Used for Freeze-Drying

13. Compact product:
The dry product may be compacted to tablets or
pellets. This may be done to proteins for veterinary use.

14. Thank you