Quantitative investigation on the effects of ice crystal size on freeze-drying: The primary drying step
Author:
Affiliation:
1. School of Energy Science and Engineering, Central South University, Changsha, China
Funder
National Science Foundation of China
Fundamental Research Funds for the Central Universities of Central South University
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
https://www.tandfonline.com/doi/pdf/10.1080/07373937.2020.1806865
Reference39 articles.
1. A mathematical model of multi-dimensional freeze-drying for food products
2. Effects of different cryoprotectants on microemulsion freeze-drying
3. The effect of freeze-drying on mucoadhesion and transport of acrylated chitosan nanoparticles
4. Hot air and freeze-drying of high-value foods: a review
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