Improved freeze drying efficiency by ice nucleation proteins with ice morphology modification

This study aims to use ice nucleation proteins (INPs) as a novel approach to improve the efficiency of freeze drying process and investigate the related mechanism of ice morphology. Our results show that INPs can significantly improve freeze drying efficiency with increased primary drying rate under...

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Veröffentlicht in:	Food research international 2018-04, Vol.106, p.90-97
Hauptverfasser:	Jin, Jue, Yurkow, Edward J., Adler, Derek, Lee, Tung-Ching
Format:	Artikel
Sprache:	eng
Schlagworte:	Freeze drying Ice morphology Ice nucleation proteins (INPs) Primary drying rate X-ray computed tomography
Online-Zugang:	Volltext
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