Learn about the History of Lyophilization

The history of lyophilization (commonly referred to as freeze-drying) dates back to ancient practices by the Incas, who preserved food in the Andes Mountains using the cold, dry air to remove moisture. Modern lyophilization began in the late 19th century with Richard Altmann, who developed a method to freeze-dry tissues for histological studies. The process gained significant attention in the 1930s when scientists like Jacques-Arsène d’Arsonval and Leon Shackell improved lyophilization technology, notably developing vacuum chambers to aid the process.

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Lyophilization became crucial during World War II, when it was used to preserve blood plasma and penicillin for medical use on the battlefield, ensuring the stability of these supplies without refrigeration. 

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By the 1950s, lyophilization became more sophisticated and found applications in the pharmaceutical and food industries. During this period, tray-type lyophilizers were developed, significantly extending the shelf life of biological materials and enabling the mass production of lyophilized products. This era also saw the successful use of lyophilization for vaccines, notably with the smallpox vaccine in the 1940s and the rabies vaccine in the 1960s.