Tuning, measurement and prediction of the impact of freezing on product morphology: A step toward improved design of freeze-drying cycles
Author:
Affiliation:
1. Department of Applied Science and Technology, Politecnico di Torino, Torino, Italy;
2. Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Kyoto, Japan
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
https://www.tandfonline.com/doi/pdf/10.1080/07373937.2018.1528451
Reference107 articles.
1. Freeze drying of pharmaceuticals in vials: Influence of freezing protocol and sample configuration on ice morphology and freeze-dried cake texture
2. The ice nucleation temperature determines the primary drying rate of lyophilization for samples frozen on a temperature‐controlled shelf
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