A non-invasive method to monitor and control of lyophilization of a frozen product solution to remove solvents is disclosed which includes installing one or more wireless pressure sensors configured to fit into a lyophilization vial tray disposed in a lyophilization chamber having a plurality of product vials, wherein the wireless pressure are distributed among the product vials being lyophilized thereby providing spatial pressure variations, collecting the spatial pressure information from said wireless pressure sensors, calculating sublimation rate of the solution, and adjusting pressure and/or temperature within the lyophilization chamber such that the calculated sublimation rate stays within a predetermined envelope.