Protein Freeze-drying Machine

 

Protein freeze-drying machine

Vacuum freeze-drying is the most commonly used technique for protein preservation in biological products research and production. It can not only maintain the biological characteristics of the product, but also extend the validity period of the biological products.

        

The principle of lyophilization is to freeze a solution or suspension into a solid state, and then sublimate the ice at low temperatures and high vacuum, leaving dry matter behind. Because the freeze-drying is carried out under low temperature and high vacuum, the sample does not bubble, does not boil, the dry matter does not stick to the wall, is easy to take out, and becomes loose powder, easily soluble in water. Because of the above advantages of freeze-drying, it is suitable for products (proteins, enzymes, nucleic acids, antibiotics, hormones, etc.) that are sensitive to heat, easy to absorb moisture, easy to oxidize, and easy to produce foam and cause denaturation when solvent evaporates.

Lyophilization dehydrates proteins, makes it difficult to carry out chemical reactions that destroy proteins, and greatly prolongs their validity period. However, the freezing process will cause damage to biological activity, resulting in decreased solubility and potency. Therefore, it is essential to develop appropriate technological conditions and use the right lyophilization protectant.

During freezing, the degree of protection depends on the initial total sugar concentration, which usually needs to be 200-300mmol/L, while during drying, the degree of protection depends on the mass ratio of sugars: proteins. A ratio of 1 to 2 is usually effective in preventing protein unfolding during drying. Broadly speaking, lyophilized protectants also include nutrient solutions for cells, bacteria, or viruses, excipients, and antioxidants. Nutrient solutions, such as skim milk, peptone, amino acids, etc., can promote the repair of cells damaged by lyophilization. Excipients can make bioactive substances of fine mass, such as sucrose, lactose and glucan, form during freeze-drying and after dynamic drying, without flying loss. Antioxidants increase the stability of bioactive substances such as vitamin C and vitamin E during lyophilization and storage.

Parameter:

Model	KFD-20	KFD-25	KFD-30	KFD-50	KFD-100
Tray area(m²)	20	25	30	50	100
Input capacity(kg/batch)	200	250	300	500	1000
Min. cold trap temperature(℃)	<-45℃	<-45℃	<-45℃	<-45℃	<-45℃
Vacuum degree(pa)	<10pa	<10pa	<10pa	<10pa	<10pa
Tray temp.	-35~+100℃	-35~+100℃	-35~+100℃	-35~+100℃	-35~+100℃
Tray quantity	18	22	18	28	36
Tray Size(mm)	2200x600	2200x600	3300x600	3300x600	5000x600
Cooling method	Water cooled	Water cooled	Water cooled	Water cooled	Water cooled
Total power(kw)	45	50	60	100	180
Total weight(kg)	8000	9000	11000	20000	40000

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