Lyophilization of products on order in the EU. Lyophilization method produces dry tissue, drugs, products and other substances without losing their structural integrity and biological activity.

Services of industrial sublimation of products, medicines, including: – dairy products; – microorganisms (bacteria, yeast and others); – vaccines and antitoxins – biological reagents and strains; – enzymes and vitamins – proteins, fat; – protein organisms and substances; – oils; – fruit, seeds and plants, juices, of course these are mostly complex, especially valuable materials, who need exactly this drying method. After all, some substances, to protect proteins from denaturation during lyophilization, sublimate in special environments from various chemicals. Peptide bonds are not destroyed. As an additional product, it is possible to select the hydrolate of the substance. Lyophilized tissues and preparations, upon rehydration, restore their original properties.

Additional shredding services, grinding and sieving materials up to 200 mkm., packing. To protect proteins from denaturation during lyophilization, it is possible to place them in special media of various chemicals: glucose, salt, glycerol, organic anions.

We lyophilize products according to your technological cards. We carry out test drying. We will create a technological chart for drying your product. The company has implemented HACCP, loading volumes of sublimation machines: from 2 kg to 300 kg. Temperature range of vacuum drying: -40°С- +45°С. Additional shredding services, grinding and sieving materials up to 200 mkm., packing. We work with all regions of Europe. Delivery of raw materials is possible through postal transport companies.

Rather complex technological process of drying products, during which moisture is removed from the frozen product, in a vacuum, bypassing the liquefaction process using complex and expensive sublimation machines – offers the Bulova company: on our own equipment. Lyophilization (or sublimation ) Is a dehydration process (drying) products by quick freezing in a vacuum, where moisture evaporates, bypassing the liquid phase, and goes into a gaseous state. Substances are freed from water (or other carrier – solvent) by turning this liquid (along with the product of course) in solid form, by freezing, and water (during lyophilization) turns into steam, when a vacuum is applied to the frozen material, these vapors are removed from the air above the frozen material, without heat. Essentially: as you know, matter has three states: liquid, solid state, steam (we do not take plasma into account), under the influence of heat (temperatures) these states are transformed.

Exists “Triple point” with a certain temperature and pressure, in which liquid (water or other solvent carrier) are simultaneously in three states (solid, liquid and vapor) in balance with all their physical states. For example: water at temperature: 0,01°С and steam pressure 611,73 Pa will move to a point of equilibrium with all three physical states. AND (the principle of lyophilization) with a slight decrease in temperature and pressure (or increasing the vacuum) – water turns into steam without turning into a liquid state. Freeze-dried products are not heat-treated, which is very important for proteins and other unstable substances, for example: drugs, such, like antibodies, semi-synthetic penicillins containing immunological preparations, cephalosporins, serum. At low temperatures, gradual, very gentle drying, the product does not lose useful properties and taste, and upon rehydration, the appearance restores its original properties! The sublimation process begins at low temperatures from -70°C to -1°C. And the raw material is frozen to -40°С -70°С. Lyophilization process (sublimation) flows, conditionally, in three steps: 1) Freezing, below the temperature of the triple point of matter, which you already know about. Moreover, the type of freezing is very individual for each substance – freezing should not destroy the product cells with ice crystals. 2) Then the process takes place in a vacuum., which brings matter closer to its triple point. Primary drying. Water (or solvent carrier) begins to evaporate and re-solidify on the cold condensation plates of the sublimator at low temperatures. At this stage, about 95% moisture. 3) Secondary drying aims to remove non-frozen water molecules. This is the process of gently heating food (triple point heating), the maximum temperature at the edges can be positive.

Sublimation allows you to preserve all the nutrients of the product, his smell, taste, and also the color, peptide bonds in cells. Lyophilized products differ in their long shelf life – up to 25 years! Virtually any temperature condition: from -50°С to + 50°С. The weight of lyophilized products decreases by 100 times during shrinkage! Any product of animal or vegetable origin or semi-synthetic can be converted into a sublimate, be it dairy products, microorganisms (bacteria, yeast), vaccines and antitoxins, biological reagents and strains, enzymes and vitamins, proteins, fats, blood, protein organisms and substances, oils, fruit, seeds, plants and their juices. An additional lyophilization product can be a hydrolate of the sublimated substance. It is impossible to make a sublimate at home. Freeze-drying or lyophilization is the industrial drying of products and substances, this requires powerful refrigeration units, and special expensive sublimation machines, in which vacuum and gentle heating of raw materials will be created. Lyophilization is the most expensive and energy-intensive type of food drying, certainly applicable for especially valuable products and substances, unstable to heat, in which you need to save all properties and elements, and sometimes tissue structure and peptide bonds. The cost of the freeze-dried product and the freeze-drying itself is much higher than the cost of the feedstock, and the freeze drying itself takes from one day to several days.

The term “lyophilization” – Greek origin (“dissolve (dry) with love”) not too common, more often use “Sublimation”. Actually, the phenomenon of the transition of ice to steam was invented in 1906 year Jacques-Arcier d’Arssoval (electrophysicist) and his assistant Frédéric Bordas at the Biophysics Laboratory of the Collège de France in Paris. IN 1911 Downey Harris and Shackle, employed in the Physiology Laboratory at St. Louis University, developed a freeze-drying method to preserve the rabies virus (this work eventually led to the development of the first rabies vaccine). And already in the USA it was used in the first half of the XX century in the food industry. The first food, which was prepared by sublimation method – there was freeze-dried coffee. Freeze-drying process was developed as a commercial method, which made it possible to make the whey chemically stable and viable without the need for cooling. Shortly thereafter, cryodessication was applied to penicillin and recognized as an important technique for preserving biological substances. Since that time, lyophilization began to be used as a method of conservation.

Interesting fact: using lyophilization to restore documents, damaged by water. However, freeze-dried foods are widely used by NASA for astronaut food. And the most popular space freeze-dried product on Earth has become – space freeze-dried ice cream – classic ice cream, made with food technology for astronauts. This is a regular ice cream, from which most of the water has been removed (and oxygen too) by lyophilization process. By the way, ice cream specially developed by Whirlpool Corporation for NASA Apollo program more 1985 año – never visited space, but it has become a popular space product on Earth.

Bulova company provides lyophilization services (sublimation) products and substances in the European Union. Let’s create a scheme of sublimation of each substance. Freeze drying of test batches of materials is carried out in small volumes in the smallest freeze dryers with a volume of up to 2 kg (Bulova 02). HACCP (Hazard Analysis and Quality Control of Food for Consumption) is valid in all Bulova freeze-dried offices in the EU countries.

Bulova freeze dryers are manufactured and imported from Ukraine by Bila M (TM Bulova). The company has been successfully manufacturing and selling freeze dryers with a volume of: 2 kg, 12 kg, 100 kg, 300 kg all over the world for more than 10 years!
Export HS code for drying equipment: 8419 39 00 90

Bila M Company (Bulova Trademark) is known for its own production of natural lyophilized Apilarnil – freeze-dried cells of a 7-day-old larvae of male honey bees (drones) of high purity (up to 99.6%) used in the production of nutraceuticals, dietary supplements, medicines and cosmetics.